Brown Butter Bourbon Cashew Butter Cup Cookies

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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
Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.