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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 4 |
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This is a cross between a cookie and peanut brittle. Snap it apart like you would the brittle. You can substitute sliced almonds, chopped walnuts or pecans for the sunflowers, if you wish. Ingredients:
1 cup unsalted butter, room temperature |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
1 teaspoon salt |
2 cups flour |
1 cup salted roasted sunflower seeds |
1 cup semi-sweet chocolate chips |
Directions:
1. Heat oven to 350°.
2. Combine the butter, sugar, vanilla and salt in the mixing bowl of an electric mixer; beat until creamy.
3. Stir in flour gradually, beating until well blended; fold in the sunflower kernels and chocolate chips.
4. Press the dough into an ungreased jellyroll pan.
5. Bake until golden brown, about 20 minutes.
6. Let cool then break the baked cookie apart like peanut brittle.
7. Store in an airtight container.
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