Cashew Butter Cookies beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Megan Mitchell

Cashew Butter Cookies

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 20 cookies



  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
  2. In a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat on medium until light, fluffy and creamy. Add in the egg and vanilla. Mix to combine. Next, add in the cashew butter and mix until fully combined.
  3. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add to the butter mixture and mix on low speed until you no longer see any flour bits.
  4. Using a medium cookie or ice cream scoop, scoop the dough, flattening the bottom, and place on the prepared baking sheet. Make lines or a crosshatch pattern on the top of each cookie with a fork.
  5. Bake until the cookies are golden around the edges, puffed up and set, 11 to 12 minutes. Let cool for 2 minutes on the baking sheet then remove to a wire rack to cool fully. Repeat with the remaining cookie dough.