Cashew White Chocolate Cookies – a delicious recipe with flour, baking soda, margarine, white sugar, brown sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Stir together, flour and baking soda. Set aside.
3
In large mixing bowl, combine margarine, white sugar, and brown sugar.
4
Add eggs, one at a time - beat until incorporated. Add vanilla.
5
Gradually, mix in flour mixture. Stir in chocolate and cashews.
6
Drop by rounded teaspoonfuls onto parchment lined OR ungreased cookie sheets.
7
Bake 6 to 8 minutes, OR until edges are just turning brown. Do not overbake.
8
Cool 5 minutes before removing from cookie sheets to cool on rack.
9
*Cashews - put cashews in a ziplock bag. Close. Use a rolling pin to break cashews into medium to large pieces.
10
NOTE: Yield and Time to Make depends on size of cookies.
1278
kcal
Calories
43
g
Fat
202
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 cups flour, 1 teaspoon baking soda, 1 cup margarine, softened (Imperial), 3/4 cup white sugar, and more.
Yes, Cashew White Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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