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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

Chocolate Chip Sunflower Cookies



  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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