Peanut and cashew toffee cookies

Posted on September 7, 2014


My family is acquainted with someone who works in a nut processing factory, so every now and then I get given a stash of random nuts. Recently it was a big bag of roasted and crushed cashews. This is just a small fraction of what I was given.


I gave at least half the bag away, then I used up the majority making coriander and cashew dip, or using it as replacement for peanut in dishes. But that still left me with a fair amount to go. Hence this recipe. I made a cashew brittle then mixed it into a peanut cookie. The result? A semi soft cookie with plenty of nutty crunch and bits of chewy toffee (from the melted cashew brittle) throughout. That is definitely a yum in my books and my guinea pigs have shown their appreciation by stuffing their faces and making “Mmm mmm” noises.


Just a note, I made a double batch of these cookies, hence my photos below will show a lot of cashew brittle and cookie dough! But I figure it’s best to post a recipe for 24 cookies instead of 48 since most people wouldn’t want to make so many.

RECIPE – Peanut and cashew toffee cookies (makes ~24)

Adapted from Peanut brittle cookies recipe, page 299 in Australian Women’s Weekly (2008), Bake



  • 3/4 cup roasted and crushed unsalted cashews
  • 1/2 cup caster sugar
  • 2 tablespoons water
  • 125g butter, softened
  • 1/4 cup crunchy peanut butter
  • 1/2 brown sugar
  • 1 egg
  • 1 1/2 cup plain flour, sifted
  • 1 teaspoon bicarbonate soda


  1. To make cashew brittle, scatter crushed cashews on a baking tray lined with baking paper*. Prepare the toffee by placing caster sugar and water in a saucepan on medium heat to caramelise. Do not stir. Allow sugar to melt and turn a golden brown. Once golden, pour toffee over cashews and allow to set. (Leaving it to set at room temperature will take at least 3 hours, you can speed up the process by placing it in the refrigerator.)IMG_9079
  2. Once cashew brittle has set, cover with another sheet of baking paper then use a rolling pin to crush into smaller shards. Reserve.
  3. Preheat oven to 160ºC.
  4. To make cookie dough, cream butter, peanut butter and sugar together. Once combined, beat in egg then stir in flour and bicarb soda.
  5. Lastly, fold in cashew brittle shards.IMG_9081
  6. To bake, scoop ~1 tablespoon of dough and form into a rough ball. Place onto baking trays lined with baking paper, ensuring a bit of gap to allow cookies to spread.
  7. Bake for 12-15 minutes or until tops of the cookies are dry. Allow to cool completely before storing in airtight containers.IMG_9083IMG_9102

Can you believe that despite having made 2 batches of these cookies, I STILL have some crushed cashews leftover? Hmm maybe a 3rd batch of these will be on the cards soon…O_O

*nb: Make sure you use a good quality waxed baking paper. I’ve made the mistake in the past using cheapo baking paper; that stuff sticks to toffee! And it’s very painstaking trying to peel it off! If you have a silicon baking sheet, that would work best.