Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1/2 cup sugar

  3. 1/2 cup brown sugar

  4. 1 large egg

  5. 1 tsp. vanilla extract

  6. 2 cups all purpose flour

  7. 2 tsp. baking powder

  8. 1/2 tsp. salt

  9. 3 tbsp. unsweetened cocoa powder

  10. 1 cup chocolate chips

  11. 1 cup whole cashews

Instructions Jump to Ingredients ↑

  1. Beat together the butter and both sugars in a large bowl until creamy. Beat in the egg and vanilla. Add the flour, baking powder and salt and mix until well blended. Divide the dough into thirds. Mix the cocoa into 1/3. Divide the cocoa dough in 1/2 and form each 1/2 into a 10 inch long log. Roll out 1/3 of the white dough into a 10x4 inch rectangle. Place 1 cocoa dough log onto the rectangle. Roll up the white dough to completely cover the cocoa dough. Repeat with the remaining white and cocoa dough. Wrap the dough logs tightly with plastic wrap and refrigerate 2 hours until firm.

  2. Preheat the oven to 350 degrees. Cut the dough logs into 1/4 inch thick slices. For each cookie: place 2 dough slices side by side with the edges touching on a sheet pan. Pinch up the dough at the top of each circle to form the owl's ears. Place 1 chocolate chip in the center of each cocoa dough section for the eyes. Press 1 cashew into the center of the dough rounds to create the owl's beak. Repeat with the remaining dough, chocolate chips and cashews. Bake the cookies about 10 to 12 minutes until lightly browned. Cool the cookies on the pan 5 minutes. Transfer the cookies to a rack and cool completely.


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