Cashew Snaps

Cashew Snaps

Patty Alderman 0

"Butterscotch tasting cookie with cashews (these are also very good using pecans.)"

Ingredients 35 m {{adjustedServings}} servings 161 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet.
  2. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
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Reviews 11

  1. 14 Ratings


I looked at the recipe and thought it could use a little more flavor, so I added 1 tsp. of vanilla to the wet mix and 1/4 tsp of ginger and a pinch of cloves to the dry mix and it turned out great. The baking time was closer to 12 minutes, but i prefer my cookies a bit more chewy than crispy.


I just made these yesterday. They did expand quite a bit (not in a bad way) and the batch made 32. I took them out of the oven while they were still a bit soft but my son still thought they were too crunchy for his liking. Not hard but crunchy. The flavor was good and they came out perfectly round. Very easy to make.


These are delicious! I made the recipe as is, no alterations. They did not spread too much at all. I wouldn't call them "snaps" because they are chewy, but I prefer chewy cookies so they're perfect. Unlike other reviewers, I didn't have a problem with the cookies spreading too much. I used real butter and softened it by smashing it up with a wooden spoon rather than the microwave. That might be why they didn't get super thin in the oven.