Sunflower Butter Cookie Cups: Simple and Delicious

It’s not too early for holiday baking, is it? No way! And I know you are going to love these Sunflower Butter Cookie Cups. They are my safe take on the quintessential peanut butter cookie cups that show up on so many holiday platters. And, if I do say so myself, they are even better than the original.

Of course, I haven’t had a peanut butter cookie in 18 years, so maybe I just don’t remember what they taste like. But these Sunflower Butter Cookie Cups have a less intense “nutty” flavor and a smooth mouth feel. But they check all the boxes of savory, sweet, soft, melty goodness. And they really dress up your holiday cookie platter.

Why You’ll Love Them!

Well, the most important thing is they are safe! Sunflower Butter Cookie Cups are made with sunflower butter, a safe, allergy-friendly alternative to peanut butter. If you haven’t tried sunflower butter yet, no worries. We did not usually keep it on in our house. I was a true peanut butter fan before he was born and I couldn’t make the switch. So it was easier to just give it up than to adopt a sub-par substitute. I mean, no one has to eat peanut butter.

My son was also not a fan. I tried sunbather sandwiches a few times, but he didn’t really care for it. Interestingly, my daughter, who does not have food allergies went through a sunbather phase. (of course, peanut butter wasn’t an option for her because we didn’t have it in our home), but she really like Trader Joe’s Sunflower Seed Butter. And although she has since tried peanut butter, she’s still not much of a fan.

If you’ve ever missed that nutty-sweet combination that peanut butter cookies add to a cookie platter, you will love these cookies. They are a cinch to make and bake. Other than the sunflower butter, they are made with simple pantry ingredients. And for many with nut allergies, even sunflower butter is a pantry staple.

And that little pop of chocolate make s them feel so indulgent. You can use Hershey kisses, milk or dark, or for a little extra something my personal favorite, Rolos. And the little cups are easy to eat and so darn cute!

How to Make Sunflower Butter Cookie Cups

Start by preheating your oven to 375 degrees F. Get out two mini muffin tins. You do not need to grease or prepare them in any way.

In a small bowl, mix together the flour, salt and baking soda. Set aside.

In the large bowl of a stand mixer, cream together the butter, sunflower butter, sugar, and brown sugar until light and fluffy. This should take about 3-5 minutes. Then beat in the eggs, one at a time and add the vanilla and milk. Scrape down the sides of the bowl as necessary. I used no sugar added sun butter for these cookies.

Add the flour mixture and mix well, continue to scrape down the sides of the bowl to make sure everything is mixed in well. The dough will look shiny and it will be soft, but not sticky.

This recipe makes a lot of cookies. Shape dough into 72 1-inch balls and place each into an ungreased mini muffin pan. You will probably have to work in batches.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a Hershey kiss or Rolo into each ball. Be sure to unwrap the candies as the sunflower butter cookie cups are baking. You have to work pretty quickly, while the cookies are still hot, to pop the candies in without crumbling the cookie.

Let the cookies cool on a wire rack for about ten minutes and then carefully remove from pan and cool completely.

Enjoy!

These sunflower butter cookie cups are perfect with a cup of coffee or a glass of milk. They are delicious warm, but also taste great at room temperature.

I love the combination of soft caramel and sunflower butter! But you could also use miniature sunflower butter cups for a more authentic taste.

Sunflower butter cookie cups are pretty hearty little cookies and travel well. They are ah excellent choice if you are making cookie tins and they look adorable on a cookie platter.

I will warn you though, baking the sunflower butter may cause the chlorophyll in the butter to turn green. This is totally normal and perfectly safe to eat. So don’t be freaked out!

Store in an airtight container for up to 7 days or freeze in individual layers separated by parchment paper for up to three months.

FREE Nut Free Cookie Guide

Are you starting to plan your holiday baking? Want more delicious cookies recipes just like this?

Check out my FREE Nut Free Cookie Guide. It includes seven safe and delicious cookie recipes free from peanuts and nuts. These cookies are all easy to bake and sure to be a hit with any crowd. From drop cookies to bar cookies to I know you’ll find a new favorite today.

Happy Eating!

P.S. Do you love cookies as much as I do? Check out these white chocolate chip pumpkin sandwich cookies. They’re not just for Halloween.