About This Recipe

I love sweets. There I said it, it was only a matter of time anyway. I can eat me some cookies so fast that my apple watch thinks that I am exercising. If I could get everything I nutritionally from sweets, I could die happy. I could also go on about how much I love sweets that we might die of old age before we get to the recipe, so let us move on. One of my favorites is the peanut butter cookie, mainly cause you do not have to limit yourself to using just “peanut butter.” I mean their is almond butter, cashew butter, macadamia butter, hazelnut butter… well you get the point. And most of them come in a crunchy or smooth variety, so you have a lot of choices. I used the Sunflower seed butter for this recipe, but you can use whatever you would like, I suggest trying them all. Though I have not tried the hazelnut butter, most commonly called Nutella. If you try it let me know how it turns out…

Sunflower Seed Butter Cookie

Recipe by morcayne

Servings

36

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Ingredients

• 1 Cup of Butter (unsalted)

• 1 Cup Sunflower Seed Butter (I got mine from Trader Joe’s)

• 1 Cup Sugar

• 1 Cup Brown Sugar

• 2 Large Eggs (room temperature)

• 2 ½ Cups Flour

• 1 Tsp Baking Powder

• ½ Tsp Salt

• 1 Tsp Baking Soda

Directions

• In a stand mixer cream together butter, sunflower seed butter, and both sugars until completely smooth. Then add the eggs one at a time until each is well combined.
• In a separate bowl combine the flour, baking powder, salt, and baking soda. Using a whisk, stir the mixture for about a minute.
• Slowly add the flour mixture to your creamed butter mixture and mix until just well combined. Try not to over work the dough too much.
• Using a cookie scoop or a spoon Place your dough balls onto a baking sheet making sure to leave a good amount of space between them. I normally use a 13×15 inch pan only put nine dough balls on it.
• Once placed on your baking sheet use a fork and gently press down on your dough twice making a crisscross pattern.
• Bake at 375 degrees Fahrenheit for 10 minutes. Once done let rest on the baking sheet for three minutes then transfer to cooling rack.