Sourdough Salted Caramel Cashew Cookies
These salty sweet cookies are made with sourdough discard, caramel bits, chopped cashews and flakey sea salt for an irresistible treat!
Servings: 46 cookies
Calories: 132kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup sourdough discard
- 2 teaspoons vanilla extract
- 2 ¾ cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup caramel bits
- 1 cup chopped cashews roasted and unsalted
- 1 Tablespoon flakey sea salt
Instructions
- In the bowl of an electric mixer, cream the butter and the sugars together until fluffy, 3-5 minutes.
- Add in the eggs one at a time.
- Mix in the starter and vanilla extract and mix until well combined, about 2-3 minutes.
- Add in the flour, salt, baking soda and baking powder and mix until just barely combined.
- Stir in the caramel bits and chopped cashews
- Chill the dough for 1 hour.
- Preheat oven to 325 and prepare two rimmed baking sheets by lining with parchment paper or a silpat mat.
- Scoop into 2 Tablespoon sized balls and place on the baking sheets about 2" apart.
- Bake for 10-13 minutes, or until starting to turn golden brown around the edges.
- Immediately sprinkle with flakey salt.
- Cool on the pan 5 minutes and then move to a wire rack to cool completely.
Notes
Store in a closed container at room temperature for 3-5 days.
Nutrition
Serving: 1g | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 211mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 136IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
