Sourdough Salted Caramel Cashew Cookies

These chewy, golden cookies are packed with gooey caramel bits, chopped pecans, and generous sprinkle of flaky salt, and made even better with the addition of sourodugh discard. They’re hte kind of cookie that surprises you in the best way: salty and sweet, soft in the center and crisp at the edges, and so hard to resist.

Adding sourdough discard to cookies gives them such a lovely texture and just the tiniest tang that balances out the rich, buttery flavor. Plus, its a smart and simple way to use your discard beyond bread. Around here we use our discard to make sweet treats!

Why you will love this recipe

• Perfect texture: These cookies are soft and chewy with crisp edges and melty caramel pockets.
• Sweet and salty magic: Chopped cashews and flake salt make the flavor extra satisfying.
• Discard hero: This is a fun and easy easy to use your discard!

If you love cookies with a nutty crunch, there are a few other sourdough discard recipes on the site you won’t want to miss! Try the sourdough peanut butter cookies for a classic chewy treat thats packed with rich flavor – they are simple, satisfying and always a hit. The sourdough butter pecan cookies bring soy, buttery depth with toasted pecans in every bite. And sourdough maple walnut cookies offer a warm, slightly sweet flavor that perfect for child days or fall baking. Each of these recipes makes great use of discard na adds somethign a little extra to your cookie rotation.

How to make these cookies

These cookies are simple to make. Here is a brief description so you can get an idea of what the recipe entails, but for the full set of ingredient amounts and directions, please scroll down to the recipe card below.

Step One: Make the dough

Use an electric mixer to beat the butter, brown sugar and granulated sugar, until fluffy. Add in the remaining wet ingredients, and then mix in the dry ingredients until just combined. Don’t overmix! Gently fold in the chopped cashews and caramel bits.

Step Two: Chill the dough

Cover the dough and chill for at least one hour to help prevent overly puffy or cakey cookies. Because this recipe contains wild yeast, it is important to chill the dough throughly, up to three days.

Step Three: Bake the cookies

Preheat the oven and prepare baking sheets. Then scoop the cookie dough into 2 Tablespoon sized balls and bake until just barely set and starting to turn golden at the edges. They will look slightly underdone in the center but will continue to set as they cool. Sprinkle a pinch of flaky salt on top of the cookies as soon as ou pull them from the oven, and allow the cookies to cool for at least 5 minutes on the pan before transferring them to a wire rack to cool completely.