Chocolate-Dipped Salted Cashew Cookies

Chocolate-Dipped Salted Cashew Cookies |
  • Chocolate-Dipped Salted Cashew Cookies
Posted on January 18, 2014

I told myself that I wasn’t going to bake up any cookies during the month of January. Because I’m trying to detox from the Christmas cookie high that I’ve been riding since about mid-November.

But clearly I’ve failed. Because here I am. With cookies. Only halfway through the month of January. Clearly, I’ve fallen off the cookie wagon.

Go ahead and judge me. I deserve it.

I blame the bookstore for my lack of willpower. Specifically, the cookbook section of the bookstore. Because as soon as my little eye spied the recipe for these cashew cookies in the cookbook I was browsing through, I was done for. I ran right home and baked up a batch.

Chocolate-Dipped Salted Cashew Cookies |

And because I can never leave well enough alone, I decided to dip them in dark chocolate and sprinkle them with sea salt. You can never go wrong with additional chocolate and sea salt, in my humble opinion.

Once you taste these Chocolate-Dipped Salted Cashew Cookies, you’ll be glad that I didn’t stick to my “no cookies in January” rule!



Recipe adapted from The A.O.C. Cookbook

Chocolate-Dipped Salted Cashew Cookies

Yield: Makes about 3 dozen

Chocolate-Dipped Salted Cashew Cookies


  • For the Cashew Cookies
  • 1 1/2 cups raw, unsalted cashews
  • 1/2 cup (8 tablespoons) unsalted butter, softened at room temperature
  • 1 1/2 cups brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp. kosher salt

  • For the Chocolate Dip
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons unsalted butter, cut into pieces
  • 3 tsp. light corn syrup
  • Sea salt for sprinkling


  1. Pre-heat your oven to 350 degrees. Spread the cashews out onto a rimmed baking sheet and roast them in your pre-heated oven for 8-10 minutes, or until they are lightly browned and starting to smell nutty. Remove them from the oven and allow them to cool slightly. Then chop the cashews coarsely and set aside.
  2. In your mixer with the paddle attachment, cream the butter and the brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the egg and the vanilla extract and beat until well combined. With the mixer on low speed, slowly add the flour, baking soda and salts, mixing until no more white streaks remain. Stir in the chopped cashews. Transfer the cookie dough to your refrigerator to chill for at least 1 hour or up to overnight.
  3. Pre-heat your oven to 350 degrees and line a couple baking sheets with parchment paper. Scoop tablespoon sized balls of the cookie dough out onto your parchment paper-lined baking sheets, placing them about 1-inch apart. The dough can be slightly crumbly if it's very cold, so use your hands to help shape and press it back together.
  4. Transfer the baking sheets to your pre-heated oven and bake the cookies for 15-17 minutes. The cookies should be slightly crisp and brown around the edges, but still a little bit soft in the middle. Remove the cookies from the oven and allow them to cool on their baking sheets for 5 minutes. Then transfer them to a wire rack to continue cooling.
  5. Once the cookies are completely cooled, make the chocolate dip. In a small heavy-bottom saucepan over low-medium heat, combine the chocolate, butter and corn syrup, stirring continuously until everything is melted and smooth. Remove from the heat and allow the chocolate dip to cool for about 5 minutes. Then dip each cookie about halfway into the chocolate dip, placing them back on the parchment paper-lined baking sheets to dry and set. Sprinkle some sea salt over the chocolate dip.
  6. Allow the chocolate to completely dry and set before transferring the cookies to an airtight container. The cookies can be kept at room temperature for 3-4 days.


  • I told myself I wasn’t going to bake any cookies in January. Look at what you’ve done! this could mean trouble!


    • Ha ha! I know! I have no willpower :-).

  • I lack the same willpower. Cookies are what makes my world go round. And cashews? I’m done for!


    • Right? I have absolutely no will power when it comes to cookies!

  • Yum!! Is the dark chocolate unsweetened?


    • Hi Cory, I used 70% dark chocolate for this recipe. Hope this helps!

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  • Hello! These look delicious. I’m wondering how many it makes and if Almonds might be good as well?


    • Hi Jeanne. The recipe makes approximately 3 dozen cookies. I haven’t tried with almonds, but I’m sure they would be yummy!

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