Chocolate Chip Sunflower Cookies
18 ounce roll refrigerated chocolate chip cookie dough
cup flaked coconut
cup dry roasted sunflower kernels
- 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.
- 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