Saturday, October 2, 2010

White Chocolate Sunflower Cookies

I love these cookies! They are simple and unfussy and not overly sweet. Plus they're jam-packed with sunflower seeds. Yum. I like to keep a batch of these in the freezer for snacking since they're even good cold.

White Chocolate Sunflower Cookies
2 cups unsalted sunflower kernels
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces white chocolate, chopped into 1/4-inch pieces
6 ounces unsalted butter, cut into 1-ounce pieces
1 cup sugar
1/3 cup honey
3 large eggs
1 teaspoon vanilla

Preheat the oven to 325F.

Toast the sunflower kernels on a baking sheet for 10 minutes. Cool.

Sift the flour, baking soda, and salt together. Set aside.

Melt the chocolate in a double boiler. Set aside to cool slightly.

Beat the butter, sugar, and honey in the bowl of an electric mixer for 4 minutes. Scrape down the sides of the bowl and beat for an additional 4 minutes. Add the eggs, one at a time, beating 1 minute after each addition. Add the vanilla and beat another minute. Add the melted chocolate and beat for 1 minute. Gradually add the dry ingredients with the mixer running on low. Add the sunflower kernels and beat for 1 minute.

Using a heaping tablespoon of dough for each cookie, portion 9 cookies evenly spaced, onto each of 4 nonstick baking sheets. Bake each sheet for 10 minutes, rotating halfway through the baking time. Cool the cookies on the baking sheets for 30 minutes.

The recipe is from the very creative book Death by Chocolate Cookies by Marcel Desaulniers.
Death By Chocolate Cookies


  1. I usually don't like white chocolate, but these sound good.

  2. Wow, these sound awesome! I would have never thought to put sunflower seeds in cookies like that. I can't wait to try this recipe!

  3. I love sunflower seeds but never thought of putting them in cookies. These sound great!

  4. full of vit.e...I love the sound of these
    Grumbling tummy Davex