Delightful sunflower-shaped cookie pops with a burst of chocolate chip 'seeds', perfect for cheerful occasions or as a fun treat.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup mini chocolate chips. 1/4 cup sunflower seeds. Yellow and brown food coloring.
Instructions: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until well combined. Add the flour and salt to the wet ingredients, mixing until a dough forms. Divide the dough into two portions. Leave one portion as is for the sunflower petals. To the other portion, add a few drops of yellow food coloring and mix until the color is evenly distributed. Wrap both portions of dough in plastic wrap and refrigerate for about 30 minutes to firm up. Preheat the oven to the temperature recommended for cookie baking. Take a small amount of yellow dough and roll it into a ball. Flatten it into a petal shape and place it on a baking sheet lined with parchment paper. Repeat to make several petals. Using a bit of brown dough, create the center of the sunflower by rolling a small ball and pressing it into the middle of the petals. Insert mini chocolate chips into the brown center to resemble seeds. Bake the cookie pops in the preheated oven for the time indicated in your cookie recipe guidelines or until the edges are lightly golden. Once baked, remove the cookies from the oven and carefully insert a cookie stick into the base of each cookie while they're still soft. Allow the cookie pops to cool completely on a wire rack. Optionally, you can use additional yellow and brown food coloring to enhance the color of the petals and center.
Prep Time: 45 minutes
Cook Time: 12 minutes
TRISH Brownlee