Brown Butter Bourbon Cashew Butter Cup Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 sticks salted butter, divided
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla
  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 Justin’s Cashew Butter Cups, chopped
  • ¾ cup walnuts
  • Flaky sea salt(optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
  3. In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
  4. In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
  5. Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
  6. Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
INGREDIENTS
  • 2 sticks salted butter, divided
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla
  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 Justin’s Cashew Butter Cups, chopped
  • ¾ cup walnuts
  • Flaky sea salt(optional)
DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
  3. In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
  4. In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
  5. Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
  6. Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
Great Summer Recipes
Vegetable Enchiladas with Cinnamon Almond Butter Mole in a white bowl with an avocado on top of cilantro on a wood background

It’s so much easier to make homemade enchilada sauce than most people think. Bonus is that it tasted 100 times better than that stuff in the can. Vegetable Enchiladas with Cinnamon Almond Butter Mole let the delicious flavor of your own homemade sauces shine.

Cinnamon Almond Carrot Cake Muffins on a cooling rack with peanut butter spread on the half cut muffin on a white background

This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

Cinnamon Almond Butter Bread Pudding Loaf in a tray with cinnamon sticks, oven mitts, and blue dishes in a wooden background

Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!