Toasted Sesame-Chocolate Chip-Cashew Cookies

A wonderful mix of ingredients creates a powerhouse of nuttiness in these cookies.
A wonderful mix of ingredients creates a powerhouse of nuttiness in these cookies.

Are you making a list and counting it twice…

To figure out which cookie you should make and eat next?

Then, prepare to add this one to it.

“Toasted Sesame-Chocolate Chip-Cashew Cookies” is an unexpected mix of so many good things you love that you wonder why nobody thought to put them all together before.

It’s from the new “Betty Crocker Cookies: Irresistibly Easy Recipes for Any Occasion” (Houghton Mifflin Harcourt), of which I received a review copy.

It comprises more than 150 cookie recipes. There are short-cut ones such as “Santa Heart-Shaped Cookies” that make use of Betty Crocker cookie mix. But if you’re more inclined to make your cookies entirely from scratch, there are plenty of those types of recipes, too, including boozy “Bourbon Old-Fashioned Cups” (that includes bourbon and Angostura bitters), “Sparkling Orange Ricotta Sandwich Cookies” that makes use of orange juice, orange zest and candied orange slices, and “Chocolate Coconut Cookie Tots” (that require no baking at all).

“Toasted Sesame-Chocolate Chip-Cashew Cookies” is sort of like the “Everything” bagel of cookies. It’s flavored with milk chocolate chips, white chocolate chips, cashew butter, cashew pieces, sesame seeds, and toasted sesame oil.

Cashew butter, which I picked up easily at Sprouts, is milder tasting with a natural sweetness compared to peanut butter. It’s also richer, and if you buy the natural variety, it will stiffen up mightily when refrigerated.

I love sesame seeds. So much so that even though the recipe originally called for rolling only the tops of the cookie balls in sesame seeds before baking, I decided to roll the entire thing to coat it all over.

These cookies are a powerhouse of nuttiness. They bake up with crisp edges and a soft interior. The exterior sesame seeds get nice and toasty as the cookies bake, bringing out the most of their delicate yet distinctive flavor and adding an extra layer of crunch. The milk and white chocolates add sweetness without becoming cloying in any way.

These ”everything” cookies definitely deserve to zoom to the top of your list.

Milk and white chocolate chips star in these cookies, too.
Milk and white chocolate chips star in these cookies, too.

Toasted Sesame-Chocolate Chip-Cashew Cookies

(Makes about 2 1/2 dozen cookies)

1 cup packed brown sugar

1/2 cup granulated sugar

1/4 cup unsalted butter, softened

2 large eggs

1/2 cup cashew butter

1/4 cup toasted sesame oil

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk chocolate chips

1 cup white vanilla baking chips or regular white chocolate chips

1/2 cup roasted salted cashew pieces

1/4 cup white sesame seeds or more, as needed

Heat oven to 375 degrees. In a large bowl, beat brown sugar, granulated sugar, butter and eggs on low speed of electric mixer or mix with spoon until blended. Beat in cashew butter and sesame oil. Beat in flour, baking soda, and salt. Stir in milk chocolate chips, white baking chips, and cashew pieces.

Shape rounded tablespoonfuls of dough into 1 1/4-inch balls; dip top of balls into sesame seed. On ungreased cookie sheets, place cookies, seed side up, about 2 inches apart. (Or roll entire ball in sesame seeds, and place on cookie sheet, about 2 inches apart.)

Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks.

From “Betty Crocker Cookies”

More Cashew Love: Honey Cashew Morning Buns

And: Butterscotch-Cashew Blondies

And: Cashew and Fennel Salad with Honey Mustard Vinaigrette

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  • now i’m wondering why i don’t use sesame seeds in more recipes! these sound amazing!

  • Hi! I’m planning on trying out this recipe for the holidays, but I had some questions. Will making my own cashew butter impact the flavour differently from storebought? I found a method of blending cashews then adding coconut oil to improve texture. Also, if I rolled the dough in sesame and sugar would that be a good idea? Thanks!

  • Hi Lilia: I think you could use your own cashew butter. I purchased mine, and it was all natural, so I definitely had to mix it up well before using. Sometimes recipes using nut butters recommend against all-natural ones that separate. But this recipe did not. If you prefer a sweeter cookie, you could definitely roll the cookies in both sesame seeds and sugar. I found the cookie already sweet enough, but I like my baked goods a little less sweet to let the other ingredients shine more. Hope you enjoy them. Happy baking!

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