Ingredients
Method
- Preheat oven to 350 degrees F
- Line cookie sheets with parchment, set aside.
- In large bowl add the flour and baking soda, mix well to combine, set aside.
- In the bowl of mixture cream the butter and sugars.
- Add in the eggs and vanilla, mix well.
- With mixture on low add in the flour mixture and mix until dough forms.
- By hand fold in the white chocolate chips and cashews.
- Using standard cookie scoop, scoop dough onto cookie sheet.
- Roll each dough mound into a ball and flatten with palm of your hand.
- Bake until golden brown on the edges, about 11-12 minutes.
- Upon pulling tray out of the oven press a 1 inch indentation into each cookie, I used bottom of a shot glass.
- Let cookies cool completely.
- When cookies are cooled add a small amount of soft caramel into the well you created in each cookie.
- Drizzle each cookie with melted white chocolate and sprinkle with chopped cashews.
- Store in airtight container.
Notes
You will not use the entire jar of caramel.
Caramel should be at room temp for easier pouring onto cookie.
For the caramel I used a piping bag with no tip, I cut the end so only a small hole was made. A spoon will work good also.
Caramel should be at room temp for easier pouring onto cookie.
For the caramel I used a piping bag with no tip, I cut the end so only a small hole was made. A spoon will work good also.