Peanut Butter Football Cookies
Are you ready for some football? Football cookies, that is?
I surely hope so, because they’re made with peanut butter and chocolate!
Tonight is either your favorite night of the year or your least favorite. Or, maybe you’re indifferent. Why? Because tonight is the first night of professional football.
My husband is ecstatic. He’s almost shaking with excitement.
My daughter is depressed. She’s shaking with tears.
Football has returned.
Me? I’m indifferent. I don’t care much one way or another about football. It just means I get to read more in the evenings. 🙂
If you’ve read this blog for any length of time, you’ll know what a fantasy football
fanatic fan my husband is. He travels to Arizona for his fantasy draft every August. He’s commissioner of the league. Yes – they have a commissioner. And he takes his job very seriously with spreadsheets and research.
This year I made peanut butter football cookies. You should make them too.
These cookies are way too easy. They’re my favorite peanut butter cookie recipe that have been shaped like footballs. This is the same recipe I’ve used before, in Snickers Stuffed Cookies and Pretzel Toffee Cookies. And don’t worry – no rolling or chilling needed!
I scooped 1 tablespoon balls of cookie dough onto my cookie sheets. Then I pressed them flat with the palm of my hand. You want them the same flatness they’d be if you were using a fork to make a criss cross pattern, but it’s easier to frost them without the fork marks (I tried it both ways).
Then, just use your thumb and index finger to pinch the ends to make them look like footballs.
Again, I used 1 tablespoon sized cookie dough balls because I wanted a lot of cookies (the recipe makes 48). If you want bigger footballs or less work, use a 2 tablespoon cookie dough scoop.
Once you’ve baked and cooled your cookies, you drizzle the chocolate on top in the shape of a football. This is easier than it sounds: melt your chocolate chips and then place it in a ziploc bag. You want to cut off just a teeny tiny tip of the corner so it doesn’t come out too fast. Pipe around the edge, then fill in the center. (You can also use a squeeze bottle if you have one.)
After you’ve chilled the footballs so that the chocolate hardens, pipe on the laces using some white chocolate or white frosting.
And voila! Peanut Butter Football Cookies, perfect for tailgating or Sunday afternoon football parties or Saturday college game watching.
Or, if you’re like Jordan, they’re to cheer you up because your dad is hogging the TV and you want to watch Property Brothers. 🙂
Peanut Butter Football Cookies
Yield: 48 Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1teaspoon vanilla
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups all purpose flour
- 1 1/2 cups chocolate chips
- 1 teaspoon Crisco or vegetable oil
- White icing or white chocolate chips, for the laces
- Preheat oven to 350°F. Line 2 cookie sheets with parchment or silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
- Scoop 1 tablespoon sized balls of dough. Place on cookie sheet 2” apart. Press lightly with your palm to flatten to about 1/2” thickness. Use your thumb and forefinger to pinch the ends to make the cookies look like footballs.
- Bake for 8-10 minutes, until they just begin to brown. Cool completely on cookie sheets.
- Melt the chocolate chips with the crisco or oil, heating in 30 second increments, stirring after each, until smooth. Place chocolate in a ziploc bag and cut of a teeny tip (or use a squirt bottle). Outline the football shape on the cookie, then fill in with the chocolate. Tap the cookie sheet to even out any wrinkles in the chocolate, then chill to harden.
- Make the laces with a little white frosting or some melted white chocolate chips. (White frosting is easier!)
- Store in an airtight container for up to 3 days.
Use a 2 tablespoon cookie scoop to make larger football cookies. Baking time will be affected. Yield: 24 cookies.
Recipe © Crazy for Crust. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.