Chocolate Dipped SunButter Cookies for National Cookie Month

SchneiderPeeps - Chocolate Dipped Sunbutter Cookies

Did you know that October is National Cookie Month? Well, it is and we are celebrating.  But we’re not celebrating with hard, dry cookies from a package.  Oh, no, we’re making all kinds of family favorite cookies this month.  Like Sunbutter cookies dipped in chocolate….yummm…

A while back Kathie from Homespun Seasonal Living asked if I wanted to join her and 8 other bloggers to celebrate National Cookie Month.  I had to think about it (for a split second ;-)) and then started making cookies.  The other bloggers are,  Jess at The 104 Homestead,  Tessa at Homestead LadyChris at Joybilee FarmSheila at Life, Love, and Good Food,  Wendy at The Monday Box,  Nikki at Nik Snacks,  Shari at Pure Grace Farms  and  Lauren at Wicked Spatula.  Each week for the month of October we’ll be posting a cookie recipe on our blogs (that’s 50 cookie recipes!) 

Then lovely things started showing up on my doorstep to help me make wonderful cookies.  The following companies generously sponsored our cookie month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bob’s Red Mill, The Daily Meal, India Tree, KerryGold, King Arthur FlourProduct of GIR, KaTom, SunButter & Wilton. Just so you know,  I received free items from each of these companies (and it was terribly exciting) but as always I’m going to tell you what I honestly think about the products.  You can read more on our disclosure page

I thought we’d start the celebrating off by trying something new, Sunbutter.  Now, I’ve never used Sunbutter as we don’t have any nut allergies but I thought it would be fun to substitute it in our peanut butter cookies and see how it worked out.  I also used Bob’s Red Mill all purpose flour in this recipe.  One thing I learned about Sunbutter is that there is chlorophyll in sunflower seeds and that chlorophyll will react with baking soda and turn greeen.  It’s actually pretty cool but we didn’t want these to be green so we used less baking soda and added some lemon juice. 

Sunbtutter cookie doughWhen I make cookies I mix the wet ingredients first and then mix the dry ingredients on top of  the wet ones, then combine.  I’m sure this isn’t the proper way to make cookies, but it works for me.  Oh, and I just use a fork unless I’m making a really big batch. 

rolling sunbutter cookie dough in sugarAll good cookies are rolled in sugar before baking, right? This was actually a really fun job for Esther. 

smashing cookie dough with forkAs was the smashing with a fork to give them that classic peanut butter cookie look. This took a couple of tries for her to get the hang of it, but she did. 

dipping sunbutter cookies in chocolateAfter baking we dipped them in chocolate with a little salt and coconut oil. There is just something about salted chocolate. 

chocolate dipped sunbutter cookies with sunflower sprinkles

One of the things that is tricky about substituting a main ingredient in recipes is that sometimes the taster is expecting a certain flavor and is shocked when it’s not there.  To avoid the shock we sprinkled sunflower seeds on the cookies, that way no one is disappointed because they were expecting peanut butter cookies.  

Chocolate Dipped Sunbutter Cookies
These are similar to classic peanut butter cookies that have been dipped in salted chocolate. These are crisp but not dry. My kids think they are amazing.
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For the cookie
  1. 1/4 cup unsalted butter - softened
  2. 1/2 cup granulated sugar (plus more for coating)
  3. 1 tsp molasses
  4. 1/2 tsp vanilla extract
  5. 1 egg
  6. 1/3 cup sunbutter
  7. 1/2 tsp lemon juice
  8. 3/4 cup all purpose flour
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt
  11. 1/4 tsp grated nutmeg
For the topping
  1. 4oz semi-sweet bakers chocolate
  2. 1Tbsp coconut oil
  3. 1/2 tsp sea salt
  4. sunflower seeds for sprinkling
Instructions
  1. Preheat oven to 350 degrees
  2. Cream together butter, sugar, molasses, vanilla, egg, sunbutter and lemon juice.
  3. When it is mixed well, put flour on top and then add baking soda, salt and nutmeg.
  4. Mix the dry ingredients just a bit and then combine with the wet ingredients.
  5. Make small balls (about the size of a large marble) and roll in sugar.
  6. Put balls on cookie sheet and smash two ways with a fork.
  7. Bake for 9-10 minutes, until the edges are brown and middle is done.
  8. While cookies cool on rack, mix the chocolate, coconut oil and salt.
  9. Dip cookies in chocolate and put on parchment paper.
  10. Sprinkle with sunflower seeds.
  11. Enjoy!
SchneiderPeeps http://www.schneiderpeeps.com/

So, next time you need to take a peanut free cookie to a function, you’ll know where to get one ;-)
Feel free to share your favorite cookie recipes in the comments, we’re on a cookie baking journey this month.

This post is shared at Foodie Friday, Homestead Barn Hop, Mostly Homemade Mondays, Simple Lives Thursday, 

 

 

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Comments

  1. says

    SunButter and Chocolate…a match made in heaven! The cookies look delicious. A great way to kick off National Cookie month. Looking forward to your next amazing creation.
    Blessings,
    Shari

  2. Rachel E. says

    These look amazing! My daughter ate sun butter all the time, but now she doesn’t like it. I am sure the peanut butter version would be just as fabulous.

  3. says

    Hi Angi,
    These look delicious! Of course I noticed them as a blogger for SunButter (and so appreciate you did the adaptations to avoid the chlorophyll green…until St. Patrick’s Day, huh?!). But as a fellow mom who loves to bake with the kids, I’m eager to try these, thanks for the inspiration!

    • Angi Schneider says

      Thanks for visiting, Elizabeth. I will definitely be trying these without the lemon juice in March. I think it’s such a fun thing that the dough turns green.

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