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Dark Chocolate Caramel Cashew Cookies

Servings 4 dozen cookies


  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup Hershey's Special Dark Cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 (11oz) bag Kraft Caramel Bits
  • 1 cup cashew pieces/halves


  • In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars. Add eggs, and vanilla. Blend well. Scrape bowl if needed.
  • In a separate bowl, whisk the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until incorporated.
  • Fold in the caramel bits and cashew pieces/halves; you may save some of each to press onto the tops of the cookie dough balls before baking, if you like.
  • Using a #50 cookie scoop (about 1½ TBSP), scoop the cookie dough balls onto a parchment lined baking sheet. Press a few pieces of cashews and caramel bits on top, if desired.
  • Bake at 350 degrees Fahrenheit for 9 to 10 minutes. Allow cookies to rest on the baking sheet for 3 to 5 minutes before moving them to a cooling rack. Store cookies in an airtight container.


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