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READY IN 35 mins

Cashew Snaps

Read Reviews (10)

"Butterscotch tasting cookie with cashews (these are also very good using pecans.)" — Patty Alderman

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Original recipe makes 3 dozen Change Servings

1/2 cup butter
1 1/4 cups packed brown sugar
1 egg
1/2 cup chopped cashews

1/4 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups all-purpose flour

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

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PREP 20 mins
COOK 15 mins
READY IN 35 mins

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I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. The baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy.

—juaner

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Most Helpful Critical Review

Aug 29, 2002

This recipe makes way more than 3 dozen. I got about 60 cookies using the half teaspoon scoop. They were very tasty though, although I was expecting a more "lacey" effect to them, crackly like. They came out like solid cookies, which was ok. I sandwiched them with milk chocolate..and stuck a cashew into each top before baking. Yummy :)

—LISA910

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11 Ratings

Jan 03, 2011

These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.

—CookieCritter

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Jun 09, 2010

Very good! Initially, I thought that dropping the dough by 1/2 teaspoon increments wasn't large enough, but it definitely is, so don't make my mistake and drop by 1 teaspoon increments; this dough spreads quite a bit. I'm going to add some coconut the next time I make these. As written though, this is a fabulous recipe! Thanks for sharing it.

—LEXI, JACK and COOKIE

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Jan 11, 2011

I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they were too crunchy for his liking. Not hard but crunchy. The flavor was good and they came out perfectly round. Very easy to make.

—checkitout

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Jan 12, 2008

I made these for my cashew-loving boyfriend and he says these are 5 stars all the way. Small problem with the instructions... if you follow the recipe (which I did) and drop them by 1/2 tsp. you better not even think about making them for 12 minutes. Mine were done in 6-7. I made one batch and dropped them by full tsp. and those were done in 8. 12 minutes?! Not in my oven, that's for sure. Thanks for the recipe, there aren't too many cashew cookies on here!

—CookinBug

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Nov 12, 2012

Crispy, yummy, quick, and delicious! I can't stop eating them, so yes these are really good! I love them!

—Janet Shum

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May 03, 2011

This is a 5 star recipe as is, but I added a pinch of nut meg and a little bit cinnamon for more flavor. They didn't spread much I used real butter at room temperature. The bake time was close to 12 min.

—sarika

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Nutrition

Calories
161 kcal
8%

Carbohydrates
22.9 g
7%

Cholesterol
25 mg
8%

Fat
7.2 g
11%

Fiber
0.3 g
1%

Protein
1.9 g
4%

Sodium
103 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cashew Snaps

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 161
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
Saturated Fat 3.7g 18 %
Cholesterol 25mg 8 %
Sodium 103mg 4 %
Potassium 56mg 2 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 0.3g 1 %
Protein 1.9g 4 %
Sugars 15.1g
Vitamin A 3 %
Vitamin C 0 %
Calcium 2 %
Iron 8 %
Thiamin 8 %
Niacin 8 %
Vitamin B6 1 %
Magnesium 5 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.