These Chocolate-Dipped Sunflower Butter Cookies are an incredibly delicious twist on the beloved peanut butter and chocolate flavor combo. The cookies are buttery and crunchy, and the semi-sweet chocolate dip adds the perfect amount of decadence!
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RECIPE NOTES:
- The baking time indicated is for the recommended total of 24 cookies. If you choose to make more than 24 (smaller balls of dough) then don’t forget to reduce the baking time accordingly so that they don’t get overcooked! Dividing the dough into 24 balls creates the ideal final cookie size.
- If you live in a cold climate/house, feel free to speed up the butter softening in the microwave.
- If you’re like me and keep your opened sunflower seed butter in the refrigerator, be sure to leave the portion for the recipe out on the counter to come to room temperature so that it’s not too chilly! If it’s a new jar already sitting at room temperature, don’t forget to give it a good stir.
- As tempting as it can be, don’t rush the melting of the chocolate chips! The reason for stirring them after each 20-second increment is to keep the chocolate from burning. Being patient is a must and so worth it!
Kitchen Equipment:
- 2 Baking Sheets
- 1 Large Bowl + 2 Medium Bowls
Servings: 24 Cookies
Ingredients:
COOKIE BASE
- 1/2 Cup Unsalted Butter, softened
- 1/2 Cup Cane Sugar
- 1/2 Cup Light Brown Sugar, packed
- 1/2 Cup Sunflower Seed Butter (I recommend this variety of Sunbutter!), room temperature
- 1 Egg, room temperature
- 1 1/2 Cups All-Purpose Flour
- 1/2 Tsp Baking Powder
- 3/4 Tsp Baking Soda
CHOCOLATE DIP
- 8-10* oz Semi-Sweet Chocolate Chips
*Melting 10 oz will ensure there is plenty of room for dipping cleanly and evenly without having to scrape, though technically only 8 oz are used to cover the cookie halves. (I like to repurpose the remaining 2 oz afterwards for the sake of easy dipping.)
Directions:
PREP
Let the egg, butter, and sunflower seed butter come to room temperature on the counter
Preheat the oven to 375º once the above ingredients are ready
Line 2 baking sheets with parchment paper and set aside
BAKE
Briefly soften the room temperature butter in the microwave (if needed)
In a large bowl, using a hand mixer, beat together the softened butter and both sugars
Next, beat in the sunflower seed butter
After that, beat in the egg
In a medium bowl, whisk together the flour, baking powder, and baking soda
Stir the dry ingredients into the wet ingredients until the dough forms
Form the dough into balls and place them on the 2 lined baking sheets (I did 6 on each baking sheet to allow room for expansion; 12 go into the oven at a time using both baking sheets together)
Bake for 14 minutes – The edges will be just starting to get golden, and the cookies will have a crinkle-like pattern
After 3 minutes cooling on the pan, transfer the cookies off of the hot pan to finish cooling
Repeat with the other 12 cookies
DIP
Once the cookies are all fully cooled, prepare the chocolate dip
Add the chocolate chips into a medium bowl, and microwave them in 20-second increments, stirring in between each, until melted and smooth
Dip the cookies halfway into the chocolate, and transfer them onto a surface where the chocolate can fully harden
Enjoy!
[Leftovers can be stored airtight at room temperature.]
