Chewy Chocolate Dipped SunButter Cookies (Peanut & Nut Free)
I wanted to thank SunButter® for sponsoring this Chewy Chocolate Dipped SunButter Cookies recipe! As always, all opinions and ideas are 100% my own.
These incredibly chewy and tender SunButter Cookies are dipped in velvety chocolate for the perfect peanut & nut-free alternative to peanut butter cookies! Made with natural SunButter, for that nutty flavour (minus the nuts), light brown sugar, and a few other ingredients, these cookies are moist, soft, and have that perfect chewy mouth feel. They are finished by dipping half in chocolate and sprinkling with flaky sea salt!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to peanut butter and other nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out some of my other SunButter recipes: SunButter M&M Blondies, SunButter Chocolate Chip Toffee Cookies, & SunButter Triple Chocolate Brownie Skillet
How to make the chewy SunButter cookies
1.Combine flour and baking powder: Whisk together the flour and baking powder in a bowl until combined.
2. Cream butter, SunButter, sugar, and vanilla: In a stand mixer, add the butter, SunButter, brown sugar and vanilla. Beat on medium-high until combined and fluffy – about 3 – 4 minutes.
3. Add egg: Add egg to stand mixer, then beat again on medium-high until well-incorporated and fluffy.
4. Add dry ingredients: Pour the dry ingredients into the stand mixer, then beat on low until just combined and smooth.
Cream the SunButter, butter, sugar and vanilla 
Finished SunButter Cookie Batter
5. Roll balls then flatten with fork: Use a small cookie scoop to portion, then roll each scoop into a ball and place onto prepared baking sheet. Use a fork to create a criss-cross pattern and flatten each cookie.
Press a fork into the cookies to create a criss-cross shape 
6: Bake: Bake the cookies (12 per sheet), then allow the cookies to cool before dipping in chocolate.
7: Dip cookies: Dip the cooled cookies into melted chocolate, then allow the chocolate to harden at room temperature or in the fridge for 10 minutes.
Choosing the right chocolate
As chocolate is a huge component of these cookies, it is recommended that you use a good high-quality chocolate that you enjoy eating. My favorite brand is Lindt 70% Dark Chocolate (affiliate link), for its ultra-rich and superior flavour. Feel free to use any chocolate brand or ‘darkness’ you like though!
How to melt chocolate
There are several ways to melt chocolate, but my favorite method (and by far the easiest method) is using the microwave! Place the chopped chocolate into a microwave safe bowl, microwave for 1 minute, then stir. Place the chocolate back into the microwave for 15 second intervals, stirring between each, until the chocolate is completely melted!
FAQ: Frequently Asked Questions
Yes! Any type of chocolate can be used! Milk chocolate works great with these cookies!
They can be kept in a sealed container at room temperature for 1 week.
The pre-dipped cookies, or cookie dough, can be easily frozen in an airtight freezer bag. I do not recommend freezing if they’ve already been dipped though.
Yes, you can use most nut butters, including peanut butter, as a direct substitute.
No! This recipe is a no-chill cookie recipe.
These cookies will not spread in the oven as much as a typical cookie will, therefore they need to be flattened to cook properly. If you do not want to make the criss-cross pattern with a fork, I recommend you just flatten the cookies lightly with your hand.
Get the Recipe: Chewy Chocolate Dipped SunButter Cookies (Peanut & Nut-Free Cookies)
Ingredients
- 1 ½ cups (180g) All Purpose Flour
- 3/4 tsp Baking Powder
- 1/2 cup (114g) Salted Butter,, softened
- 1 cup (240g) Natural SunButter
- 1 cup (220g) Light Brown Sugar
- 1 tsp Vanilla
- 1 Large Egg
- 7 oz (200g) Semi Sweet Chocolate,, melted
Equipment
- Stand mixer
Instructions
- Preheat oven to 350°F. Prepare 2 baking sheeta with parchment. In a medium bowl, Whisk together the flour and baking powder until combined. Set aside.
- In a stand mixer, add the butter, SunButter, brown sugar and vanilla. Beat on medium-high until combined and fluffy, about 4 minutes. Next, add the egg to stand mixer, then beat again on medium-high until well-incorporated and fluffy.
- Pour the dry ingredients into the stand mixer, then beat on low until just combined and smooth. Use a small cookie scoop to scoop out portions, then roll each scoop into a ball and place onto prepared baking sheets. Use a fork to create a criss-cross pattern and flatten each cookie.
- Bake the cookies (12 per sheet) for 10 minute, then allow the cookies to cool before dipping in chocolate. Dip the cooled cookies into melted chocolate, then allow the chocolate to harden at room temperature or in the fridge for 10 minutes.
Notes
- This recipe will yield the best results if the ingredients are weighed, rather than volumetrically measured.
