My original plan was to name these cookie gems: Silky Nutter Butter Cookie Puffs.
Honestly, these cookie puff gems have nothing at all to do with “Nutter Butter” cookies – the store bought ones you had as a child.
The title arises from the fact that the cookies are made of cashew butter and plenty of nuts – “nut”-ter “butter.” I was trying to come up with something catchy and creative. Did I hit the mark or did I fail?

They are silky from the sweetened condensed milk and the addition of corn starch. I think this is my new favorite way to create cookies! No eggs, no sugar – or, no granulated sugar. They are sweet, silky, puffy, and perfect!

Silky Nutter Butter Cookie Puffs – Crazy Cookies
But, Brian saved the day. He said, “call them Crazy Cookies. After all, they are basically just nuts.” That’s perfect. Thank you, Brian.
They are crazy yummy too!

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Crazy Cookies – They’re Basically Nuts

8 Tbs. butter, softened to room temperature
14 oz. sweetened condensed milk
12 oz. smooth, creamy cashew butter
1 Tbs. corn starch
2 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. sea salt
2 1/2 cups all purpose flour
2 cups salted and roasted mixed nuts (cashews, almonds, pistachios)

Preheat the oven to 375 degrees.

Cream together the butter, sweetened condensed milk, cashew butter, corn starch, baking soda, vanilla, and salt.
Add the flour 1/2 cup at a time, mixing well.
Fold in the nuts.

Line baking sheets with parchment paper and scoop 1″ mounds on to the paper.
Bake 12-14 minutes, until puffy and golden brown.

Cool for 15-20 minutes before crunching on the cookies and mowwwwwing (rhymes with cow) down!! 😋

GO NUTS!