Our test kitchen described these sunflower butter cookies as “absolutely delightful!” And given their toasty-sweet flavor combined with their soft and chewy texture, it’s not hard to see why. Sunflower butter—also called sunflower seed butter or “SunButter”—offers a rich flavor that’s unique from peanut butter or almond butter (it’s also a more allergy-friendly option) and can be found shelved with other nut butters in most grocery stores. We stirred in some candy-coated sunflower seeds for a playful pop of color, but you could swap the seeds out for chocolate chips or skip the mix-ins altogether if you prefer. 

Pam Lolley
Recipe by MyRecipes

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Credit: Caitlin Bensel; Prop Styling: Elise Christiansen; Food Styling: Pam Lolley

Recipe Summary

active:
25 mins
total:
55 mins
Yield:
Makes about 3 1/2 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat together salted butter, granulated sugar, brown sugar, and sunflower seed butter with a heavy-duty stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Add eggs and vanilla, and beat until blended.

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  • Stir together flour, baking soda, and salt in a small bowl. Add flour mixture to butter mixture, beating until blended. Gently stir in sunflower seeds. Cover and chill 30 minutes. 

  • Preheat oven to 350°F. Using a 2 tablespoons cookie scoop, place cookie dough scoops 3 inches apart on baking sheets lined with parchment paper. Bake in preheated oven until lightly browned, 12 to 14 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks to cool completely. 

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