This is one of my favorite desserts. I have been enjoying this at home with my fiance since the first time we had pizookie at Oregano’s, the inspiration for this dessert. My go-to cookie dough for this has sunflower or peanut butter and chocolate chips…yummy! This is what I call the best way to end a Friday night snuggling on the couch in front of the TV — the “sunny side” to the weekend!
“Sunny Side Up” Sunflower Butter Cookies with Ice Cream
Chocolate Chip Sunflower Butter Cookie
Ingredients (makes 10-12 3-inch wide and 1/2-inch high uncooked cookies)
1¼ cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup smooth sunflower butter at room temp (peanut butter is ok to use)
½ cup loosely packed brown cane sugar
1/2 cup sugar (if you don’t want your cookies too sweet, you can reduce it to 1/4 cup OR skip this…I’ve tried it many times and it’s still goood!)
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
½ cup semi-sweet chocolate chips (I used Nestlé Toll House Semi-Sweet
1) Preheat oven to 350°F degrees.
2) Mix the flour, baking soda, baking powder, and salt in a large bowl.
3) In a separate large bowl, beat the softened butter and sunflower butter together until it becomes fluffy. Add the sugars and beat together until smooth. Add the egg, beat, then the milk and vanilla extract, beat. You can use either a hand mixer or stand mixer to mix.
4) Incorporate the flour mixture and beat thoroughly. Stir in the chocolate chips.
5) Use an ice scream scoop to shape the dough into a ball that is a tad bigger than a golf ball. Place it on an ungreased cookie sheet and press with a spatula into a disc that’s about 1/2″ inch in thickness, so it will be about 3 inches in diameter. For easier transfer of the delicate cookies after baking, cut parchment paper squares to line the bottom of each cookie.
6) Bake for 8 minutes. Remember the goal is to just half-bake the cookie. It will still be very soft in the middle.
7) Transfer onto a plate (a pancake turner would work wonderfully) and immediately top with ice cream. My personal favorite with this is vanilla bean ice cream. Oh so delish! 🙂
Serving Suggestion: One other thing I like to do is bake each cookie in a ramekin and just use it for serving with the ice cream. Careful with the hot baking dish, which I wouldn’t recommend if you serve it to your kids.
What I usually do is prepare the cookie dough, shape them, refrigerate them to solidify them a bit and then individually wrapping them in plastic wrap for freezing. It’s great to just take out when you’re craving and absolutely perfect if you have last-minute guests to entertain because this will surely go with coffee or tea.
There is no love sincerer than the love of food. ~George Bernard Shaw