Begin with a standard heavy-duty stand mixer such as a Hobart kitchen mixer or Sunbeam Mixmaster. These will need the mixing paddles attached beforehand. Add the salted butter, granulated sugar, brown sugar, and sunflower seed butter into the mixing bowl, and mix these on medium until the mixture becomes smooth for at least 2-minutes. After this, add the eggs and vanilla until these are now completely mixed in.
At this point, you add into a small bowl your flour, salt, and baking soda and mix these ingredients. Now, this mixture is added to the butter mixture and is beaten until they are well blended. The last step is to stir in (by hand) the candy-coated sunflower seeds. This mixture is then allowed to chill for half an hour in the mixing bowl that’s covered with plastic wrap.
Now is the time to preheat your oven to 350 degrees Fahrenheit. If you have a small ice cream scoop that’s scooping about 2 tablespoons at a time, this will be perfect. Take a cookie sheet lined with silicone-coated baking paper and start to scoop the cookie mixture onto the baking sheet. Each scoop should be 3-inches apart until the tray is filled.
Bake in the oven until they become golden brown for no more than 12 to 14 minutes. The cookies need to be removed using an oven mitt and allowed to cool for 5-minutes. If you have extra wire racks, the sunflower butter cookies can be transferred to these racks to cool further. After this, the cookies are ready to be eaten by your kids.
