This variation was inspired by a bowl of chocolate/candy-covered sunflower seeds at a checkout counter. They were tasty -- so are these cookies. I pressed the seeds into both sides so the bottoms have a nice crunch. I considered arranging the seeds in a sunflower pattern, but the chocolate chunks made it too tricky and I was loathe to omit the chocolate.
Variation: Chocolate Sunflower Cookies
You can use a booze-free chocolate chip recipe if you're baking with children.
1 batch Butter Rum Cookies
~3/4 cup dark chocolate, roughly chopped, or a bag of chocolate chips
~ 3/4 cup roasted, salted sunflower seeds
Preheat oven to 375F. Fold chocolate into cookie dough. Roll or scoop into smaller-than-a-ping-pong-ball and drop into a bowl full of sunflower seeds. Press the dough into the seeds, flip, and press again. Transfer to a baking sheet and repeat with remaining dough. Bake 12-15 minutes or until the edges brown. [It takes 14 minutes in my oven.] Cool until chocolate resolidifies, then store in an airtight container.