3/4 cup unsalted butter, softened
1-1/2 cups packed brown sugar
2 large eggs, room temperature
1/4 cup hot caramel ice cream topping
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips, divided
1-1/4 cups lightly salted cashews, divided
1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5 to 7 minutes. Gradually beat in eggs, caramel topping and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in 1-1/3 cups chocolate chips and 3/4 cup cashews.
2. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10 to 12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
3. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3 dozen.
Nutrition Facts
1 cookie: 184 calories, 9g fat (5g saturated fat), 21mg cholesterol, 68mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein.