These chai cookies feature a spiced cashew butter dough topped with a dark chocolate disc. They're an elevated take on classic peanut butter blossoms! Also, incredibly easy to make.
This recipe is my take on peanut butter blossoms. As much as I love the classic cookie, I couldn't resist taking things up a notch with creamy cashew butter and the warming flavors of chai.
There's a lot going on in these chai cookies, but I know you're going to love them.
The base of these cookies is a rich cashew butter cookie dough that's flavored with my favorite chai spice blend and pure vanilla extract.
When the cookies come out of the oven, a disc of dark chocolate gets pressed into the center of each cookie. The rich dark chocolate perfectly compliments the spiced cookie dough without overwhelming the chai flavors.
These unique cookies make a tasty after-school snack or great gift during the holidays and are sure to stand out from the usual mix of chocolate chip cookies and fudge.
What's Needed for Chai Cookies?
Making blossom cookies without peanut butter may seem wrong, but trust me on this! The creamy cashew butter and chai spice blend make for a dreamy blossom cookie.
To sweeten the dough, I used a blend of granulated and brown sugar. The brown sugar lends a subtle caramel flavor to the cookie dough that works well with the cashew butter base.
I used Jacque Torres dark chocolate discs in this recipe, but you may use any high-quality dark chocolate discs you'd like.
Can Hershey's Kisses Be Used Instead?
If you don't keep chocolate discs on hand, you may use Hershey's Kisses instead. I recommend using dark chocolate Hershey's Kisses as dark chocolate pairs better with the spiced cashew butter dough.
If using Hershey's Kisses instead of chocolate discs, you'll also need to roll the dough into 2-tablespoon-size cookies. These cookies are on the smaller side, and Hershey's Kisses would be too big for them.
Can a Different Nut Butter Be Used?
Yes, you may use any nut butter you'd like for these unique cookies. I love making cashew butter cookies — the buttery dough and the chai spices make for an incredibly rich cookie.
However, almond butter, peanut butter, and even tahini may be substituted. You'll end up with a sophisticated cookie no matter what nut butter you use!
How to Make Chai Cookies
These chai spiced cookies may look elegant, but they're so easy to make.
The spiced cashew butter cookie dough comes together like your typical cookie recipe. Let the dough chill in the fridge for 30 minutes before scooping, otherwise, the cookies will spread in the oven.
Using a large spoon or tablespoon, scoop the dough into balls. I rolled the cookies in a mixture of granulated sugar and chai spices to drive home the chai flavor.
You'll want to bake the cookies just until done, but before they begin to brown. Immediately place a chocolate disc in the center of each cookie.
Let the cookies cool for about 15 minutes before transferring to a wire cooling rack.
I like to eat at least one cookie while they're still warm. The chocolate is melted and the cookie just melts in your mouth!
How to Store the Cookies
You can make this chai cookie recipe up to four days in advance. The cookies keep well in an airtight container at room temperature.
You can also freeze the baked cookies for up to three months. The cookie dough can also be frozen, although I recommend freezing it after it's been rolled into balls.
Can Natural Cashew Butter Be Used?
Yes, this recipe can be made with any natural nut butter. You don't have to use a "traditional" no-stir nut butter in this recipe.
Tips for the Best Cookies
- You can find pre-made chai spice blends at your local grocery store. Note that chai spice is a blend of spices and doesn't contain any tea.
- I used cashew butter to make these chai cookies, but any thick nut or seed butter may be used.
- Once cooled, these cookies hold their shape well. They're ideal for sharing with friends and kids, gifting or bringing to holiday parties!
Cookie Classics To Try:
- Stovetop Chocolate Chip Cookies
- Award Winning Chocolate Chip Cookies
- Coconut Macaroons with Condensed Milk
- Graham Crackers and Frosting
- Black Sesame Cookies
More Unique Christmas Cookies:
I love making creative, but simple cookie recipes. Some of my favorite cookies include:
- Black Sesame Chocolate Chip Cookies
- Honey Cinnamon Cut Out Cookies
- Chocolate Snowman Cookies
- Peanut Butter Reindeer Cookies
Cashew Blossom Chai Cookies
- 1¾ cups all-purpose flour
- 2 teaspoons chai spice blend DIVIDED
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter , room temperature
- ½ cup cashew butter
- ¼ cup granulated sugar (plus ½ cup more for rolling)
- ¾ cup light brown sugar , packed
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 36 dark chocolate disks (or 18 Hershey kisses*)
- Line baking sheets with parchment paper or silicone mats.
- In a large bowl whisk together the flour, 1 teaspoon chai spice, baking soda and salt; set aside.
- In a mixer cream together the butter, cashew butter and sugars until lightened and fluffy, about 2 minutes.
- Add the egg, milk and vanilla and mix until incorporated. Stir in the flour mixture and mix until a dough forms. Scrape sides of bowl to make sure everything is mixed evenly.
- Wrap and chill the dough about 30 minutes so it's easier to work with. Heat the oven to 350ºF.
- Mix together ½ cup extra sugar and 1 teaspoon chai spice in a small bowl. Then scoop the dough into 1-tablespoon-size balls (I used a small cookie scoop). Roll the balls in chai sugar and place about 1 inch apart on the baking sheets.
- Bake until just done, but not browning, 8 to 10 minutes.
- Immediately place a chocolate disk in the center of each cookie, gently pressing down. Let cool for about 15 minutes before moving to a cooling rack to cool completely.