White Chocolate Chip and Pumpkin Seed Cookies

Chewy white chocolate chip and pumpkin seed cookies, full of buttery texture and flavor.

Stir together the flour, cornstarch, baking soda, and salt in a bowl and set aside.

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In a separate large bowl, beat together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract.

Add the dry ingredients to the wet ingredients and mix them together into a shiny and soft dough.

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Stir through the chocolate chips and pumpkin seeds. Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight.

Once the dough has chilled, preheat the oven to 350°F (180°C) regular oven and line baking sheets with parchment paper

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Roll cookie dough into balls (about 1-1½ Tablespoons of dough). Place the dough balls 3-4 inches apart on the baking sheets.

Bake the cookies for 11-13 minutes or until lightly browned around the edges with soft centers.

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Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a rack to further cool.

See the full recipe on the website!

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White Chocolate Chip and Pumpkin Seed Cookies

White Chocolate Chip and Pumpkin Seed Cookies

BakingWithButter.com

BakingWithButter.com

Chewy white chocolate chip and pumpkin seed cookies, full of buttery texture and flavor.

Chewy white chocolate chip and pumpkin seed cookies, full of buttery texture and flavor.

BakingWithButter.com

BakingWithButter.com

Stir together the flour, cornstarch, baking soda, and salt in a bowl and set aside.

Stir together the flour, cornstarch, baking soda, and salt in a bowl and set aside.

In a separate large bowl, beat together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract.

In a separate large bowl, beat together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract.

Add the dry ingredients to the wet ingredients and mix them together into a shiny and soft dough.

Add the dry ingredients to the wet ingredients and mix them together into a shiny and soft dough.

Stir through the chocolate chips and pumpkin seeds. Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight.

Stir through the chocolate chips and pumpkin seeds. Cover the bowl and chill the dough in the refrigerator for at least 2 hours or overnight.

Once the dough has chilled, preheat the oven to 350°F (180°C) regular oven and line baking sheets with parchment paper

Once the dough has chilled, preheat the oven to 350°F (180°C) regular oven and line baking sheets with parchment paper

Roll cookie dough into balls (about 1-1½ Tablespoons of dough). Place the dough balls 3-4 inches apart on the baking sheets.

Roll cookie dough into balls (about 1-1½ Tablespoons of dough). Place the dough balls 3-4 inches apart on the baking sheets.

BakingWithButter.com

BakingWithButter.com

Bake the cookies for 11-13 minutes or until lightly browned around the edges with soft centers.

Bake the cookies for 11-13 minutes or until lightly browned around the edges with soft centers.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a rack to further cool.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a rack to further cool.

See the full recipe on the website!

See the full recipe on the website!

Enjoy!

Enjoy!

BakingWithButter.com

BakingWithButter.com