Ingredients for Airbake Giant Cashew White Chocolate Cookies
- 1 cup (2 sticks) softened unsalted butter
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- Vanilla Baking Chips
- 1 cup chopped cashews
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Airbake Giant Cashew White Chocolate Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Airbake Giant Cashew White Chocolate Cookies
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups white chocolate chips and 1 cup chopped cashews.
- Roll dough into 2-inch balls.
- Place balls 2 inches apart on an ungreased Airbake cookie sheet (or parchment-lined baking sheet).
- Gently flatten each ball with a fork or your fingers.
- Bake for 15-18 minutes, or until golden brown around the edges.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Melt the remaining ½ cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip the edge of each cooled cookie into the melted chocolate and sprinkle with remaining chopped cashews (optional).
- Let the chocolate set before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
161 g
Sugar
1417g
Fat
823g
Carbs
217g
