Soft and chewy peanut butter cookies with cashew butter, cashews, chocolate chips and a sprinkle of flaky sea salt. These Peanut Butter Cashew Chocolate Chip Cookies will be your new fave!
If you love peanut butter cookies, check out my Peanut Butter Cookies, Dark Chocolate Peanut Butter Sesame Cookies, or my Peanut Butter Cookie Pies.
I made these Peanut Butter Cashew Chocolate Chip Cookies last month on a whim. And if you haven’t gathered that is how I make most cookies. I just wake up one morning, or I completely stop what I am currently doing, and I just head to the kitchen and I start pulling out ingredients.
It is probably because I am literally craving cookies in that moment, and I have none in the house. Or maybe my instincts just kick in and I’m on a higher level when I grab ingredients out of the pantry. Or at least I’d like to think so! But cookie recipes will just never stop coming to me.
And these Peanut Butter Cashew Chocolate Chip Cookies are no exception. I believe I was craving something with peanut butter when I made them. However, when I grabbed the peanut butter, I saw cashew butter, and I kind of wanted chocolate chip cookies with cashew butter too. To my disappointment, when I opened up the cashew butter, there wasn’t much left.
So, I decided to take my idea for chocolate chip cookies with cashew butter and combine it with my classic peanut butter cookie recipe. That created this Peanut Butter Cashew Chocolate Chip cookie recipe!
Why You’ll Love This Recipe
These Peanut Butter Cashew Chocolate Chip Cookies are soft and chewy. These chocolate chip cookies with cashew butter also have peanut butter, cashews, and a flaky sea salt on top. The cashew butter combined with the peanut butter is amazing. I added cashews for a little crunch that pairs very well with the mini chocolate chips.
So, these peanut butter chocolate chip cookies with cashew butter are going to blow your mind. You should go make them now! Get the recipe below.
How should I store these Peanut Butter Cashew Chocolate Chip Cookies?
These cookies are soft and chewy so they need to be stored in an airtight container. You can use a Tupperware or zip bag, but make sure it’s airtight. You can leave them out on the counter or in the pantry. But if you want to freeze them you can do that as well. They will stay good in the freezer for up to 1 month.
What if I don’t have cashew butter?
If you don’t have cashew butter, you can substitute it for more peanut butter or for almond butter. If you use almond butter, you can swap out the cashews for almonds as well!
Can I use more cashew butter?
If you want more cashew butter and less peanut butter, that’s totally fine! As long as the total weight of nut butter is in the recipe, it can be as much of one or the other as you like.
Can I use regular chocolate chips in place of mini chocolate chips?
Yes! If you don’t have mini chocolate chips, you can just replace them with regular sized chocolate chips.
Can I use a cookie scoop?
I am always more comfortable using my hands to roll cookie dough. But, if you are more comfortable using a scoop, you can definitely use one. Just be sure your scoop will give you the right amount of cookies, because the baking time depends on the number of cookies. If they are bigger or smaller, baking time needs to be adjusted, which is why it’s important to follow the yield of a recipe! And be sure to flatten them slightly so they are about 2-inches in diameter as the recipe notes. Otherwise, they will bake into a ball!
Ingredients for Peanut Butter Cashew Chocolate Chip Cookies
Costco Kirkland Organic Peanut Butter
Artisana Organics Cashew Butter
Costco Kirkland Organic Cane Sugar
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Mini Chocolate Chips
Organic Raw Cashews
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Peanut Butter Cashew Chocolate ChipDifficulty: Easy
Try this simple Peanut Butter Cashew Chocolate Chip Cookie recipe. This soft and chewy cookie is sweet and salty, perfect for any cookie craving!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic dark brown sugar
1 teaspoon organic vanilla
2 organic large eggs
226 grams (1 cup) organic peanut butter
32 grams (2 tablespoons) organic cashew butter
191 grams (1 1/2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
170 grams (1 cup) organic mini chocolate chips
106 grams (3/4 cup) organic raw cashews
Flaky sea salt, for topping
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter, then continue to mix for 5 minutes.
- Add the eggs, peanut butter, and cashew butter and mix for just 3 to 4 rotations.
- Add the flour, baking soda, and sea salt to a separate bowl and whisk together. Add to the butter mixture and mix on low until almost combined and you can still see bits of flour. Then add the mini chocolate chips and cashews and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on prepared cookie sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 10 to 12 minutes or until cracked and set. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
- Gluten Free – Replace the all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 8 to 10 minutes or until cracked and set.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!