Ingredients
3/4 cup unsalted butter, softened1-1/2 cups packed brown sugar2 large eggs, room temperature1/4 cup hot caramel ice cream topping1 teaspoon vanilla extract2-1/2 cups all-purpose flour3/4 teaspoon baking soda1/4 teaspoon salt2 cups semisweet chocolate chips, divided 1-1/4 cups lightly salted cashews, divided
Preparation
Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 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.
Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over cookies; sprinkle with remaining cashews. Let stand until set.
