Chocolate Chip Sunflower Cookies

Coconut gives these cookies a chewy center while the sunflower kernels offer a satisfying crunch. Refrigerated chocolate chip cookie dough makes this a quick treat.

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  • Makes: 30 servings
  • Yields: Makes about 2-1/2 dozen cookies
  • Prep: 20 mins
  • Bake: 9 mins 375°F per batch
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Chocolate Chip Sunflower Cookies
18 ounce roll refrigerated chocolate chip cookie dough
cup flaked coconut
cup dry roasted sunflower kernels
  1. Preheat oven to 375 degrees F. Place cookie dough and coconut in a large resealable plastic bag and knead to combine. Roll rounded teaspoons of dough into balls, then roll in sunflower kernels to coat. Place balls 2 inches apart on ungreased cookie sheets.
  2. Bake in the preheated oven for 9 to 11 minutes or until golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to wire rack; let cool. Makes about 2-1/2 dozen cookies.
From the Test Kitchen

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Chocolate Chip Sunflower Cookies)
    Per serving:
  • 101 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 2 mg chol.,
  • 66 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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