White Chocolate Sunflower Cookies
Indulge in the perfect blend of sweet and nutty with these White Chocolate Sunflower Cookies, a delightful twist on classic cookie recipes. Featuring creamy white chocolate chips and the satisfying crunch of toasted, unsalted sunflower seeds, these cookies strike an irresistible balance of flavors and textures. With a buttery base lightly sweetened by a mix of granulated and brown sugars, every bite melts in your mouth while offering bursts of toasty nuttiness. Quick and easy to prepare, with just 15 minutes of prep time, these golden cookies are baked to perfection in under 12 minutes, making them a crowd-pleasing treat for any occasion. Perfect for pairing with a warm drink or as a grab-and-go snack, these cookies are the ultimate way to elevate your dessert game while enjoying a touch of savory sophistication.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 75 grams light brown sugar
- 1 unit large egg
- 2 teaspoons vanilla extract
- 150 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams white chocolate chips
- 80 grams shelled sunflower seeds (unsalted and toasted)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl. Beat until fully incorporated and smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the white chocolate chips and toasted sunflower seeds until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. The centers should remain slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 385.2 g | 140% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 248.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
