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Ready for a little fall baking? Grab some shelled pumpkin seeds (pepitas!) at the store and make this toasty twist on classic chocolate chip cookies. LOTS of mixing and measuring for small bakers! And don't forget the milk!
Pepita Chocolate Chip Cookies
Makes 3 dozen cookiesPrep Time: 15 minutesCook Time: 15 minutes per tray Total time: 15 minutes
1 cup pepitas
2 1/2 tsp salt, divided
1 1/2 tbsp olive oil
1/4 tsp cayenne
2 sticks softened butter
1 cup dark brown sugar
1 cup granulated sugar
3 ½ cups all purpose flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ cups chocolate chips
Preheat oven to 325
Combine pepitas, 1 ½ tsp salt, olive oil, and cayenne in a small bowl and mix to combine.
Spread on a parchment lined baking sheet and roast in the preheated oven for 10 minutes, or until they’re golden brown. Set aside to cool, and turn oven up to 350.
In a large mixing bowl, combine the butter and sugars and beat until fluffy. You can do this by hand with a wooden spoon or in the bowl of a stand mixer with the paddle attachment.
Add the eggs one at a time and mix well.
In a separate bowl, whisk together the flour, remaining 1 tsp salt, baking powder, and baking soda.
Add in batches to the butter mixture, mixing well after each addition.
Fold in the cooled pepitas and the chocolate chips.
Scoop dough in golf ball sized rounds, spaced 2 inches apart, on parchment lined baking sheets.
Bake for 15 minutes at 350, until cookies are slightly puffed and golden brown.