White Chocolate Cashew Cookies are rich, buttery cookies made with salted cashews and white chocolate chips for a sweet and salty treat! They are the perfect balance of flavors with a nutty crunch in every bite of the cookies! If preferred, I also have White Chocolate Macadamia Nut Cookies, too!

Cutting board with White Chocolate Cashew Cookies on it on a white table from overhead.

Ingredients & Substitutions

Room Temperature Ingredients: For the best results, make sure the butter and eggs are both at room temperature. The butter needs to be around 65°F so that it mixes well with the sugars.

Butter: Unsalted butter allows you to have more control over the salt in recipes. If using salted butter, you may have to lessen the amount of salt added.

Sugar: Both brown sugar and granulated sugar are added to the cookie dough. This helps get the best flavor and texture.

White Chocolate Chips: Look for high-quality white chocolate chips, like Ghirardelli Classic White Baking Chips. You could also try the cookies with milk or semi-sweet chocolate.

Cashews: For ease, look for salted cashews that have already been chopped. If using whole cashews, use a knife carefully in a rocking motion when chopping the nuts.

Stack of White Chocolate Cashew Cookies with top cookie halved.

Can I Make The Cookies Ahead of Time?

Yes, it’s easy to make the cookie dough ahead of time so it is ready to bake into cookies when you are! To do this, follow the recipe to make the dough. After that, you can refrigerate the dough or freeze it for longer storage. Here is how:

  • To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
  • To Freeze: First, scoop out individual balls of dough and place them on a baking sheet lined with parchment paper. Next, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.

Variations to White Chocolate Cashew Cookies

Although delicious as-is, there are tasty variations you could try. It would be a delicious experiment to try some of these ideas:

  • Add toasted coconut flakes.
  • Try adding chopped dried fruit like cranberries, apricots, or raisins.
  • Besides cashews, try adding other chopped nuts like almonds, pecans, or macadamia nuts.
  • Add toffee bits.
  • Try the cookies with added crushed pretzels.
White Chocolate Cashew Cookie with a bite taken out of it close up.

How To Store White Chocolate Cashew Cookies

To store white chocolate cashew cookies, first, let them cool completely. Then, store them in an airtight container, separating layers with parchment paper if needed. They will last up to 3 days at room temperature. You can also freeze the cookies for up to 3 months. For more cookie tips, check out my Guide to Freezing, Baking, and Storing Cookies!

Cooling rack with White Chocolate Cashew Cookies on it on a white table from overhead.

White Chocolate Cashew Cookies

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
White Chocolate Cashew Cookies are rich, buttery cookies made with salted cashews and white chocolate chips for a sweet and salty treat! They are the perfect balance of flavors with a nutty crunch in every bite of the cookies!


  • 2 ¼ cups (281 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (2 sticks / 227 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ cups (212 g) white chocolate chips
  • 1 cup (137 g) salted cashews, finely chopped


  • Preheat oven to 375°F. Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars on medium speed until light and fluffy (3-5 minutes), scraping the sides of the bowl as needed.
  • Add eggs, one at a time, mixing well after each addition.
  • Add vanilla. Mix well.
  • To the butter and sugar mixture, add the dry ingredients. Mix until just combined.
  • Fold in the white chocolate chips and cashews.
  • Using a 2-tablespoon scoop, place the scoops of dough onto the lined baking sheets about 2 inches apart.
  • Bake for 8-9 minutes, or until the edges just begin to turn golden brown.
  • Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to continue cooling.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


Cashews and white chocolate? Yes Please! The perfect salty and sweet combination!


These cookies are the perfect crispy, chewy cookies with a balance of sweet and salty. I love cashews, so I knew I would love these cookies!


I love cashews and these are perfect in these white chocolate cashew cookies. A wonderful twist on the white chocolate macadamia nut cookies we have.


These are absolutely tasty. The white chocolate adds a creamy richness to this tender cookie. The cashews fit perfectly in these cookies!


Super yummy cookie. The salt from the nuts really balances the sweetness of the white chocolate chips!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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