Sunflower Butter Cookies
This delicious nut free cookie is perfect for cookie platters and after school snacks. You'll love the mild tastes of sunflower butter!
Print Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tsp baking soda
- 1 cup butter softened
- 1 cup sunflower seed butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 egg beaten
- 1 tbsp vanilla extract
- 1/4 cup milk
- 72 Hershey kisses milk or dark, or Rolos
Instructions
- Preheat oven to 375 degrees F.
- Stir together the flour, salt and baking soda. Set aside.
- In the bowl of a stand mixer, cream together the butter, sunflower seed butter, sugar, and brown sugar until light and fluffy. Beat in the eggs, vanilla and milk, scraping down the sides of the bowl as necessary.
- Add the flour mixture and mix well.
- Shape into 72 balls and place each into an ungreased mini muffin pan.
- Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a Hershey kiss or Rolo into each ball.
- Cool and carefully remove from pan.
- Store in an airtight container for up to 7 days.
Notes
Can be frozen. Freeze in layers separated by parchment paper.
Baking the sunflower butter may cause the chlorophyll in the butter to turn green. This is totally normal and perfectly safe to eat.
Servings: 72 cookies