Sure, fall means pumpkin spice everything, but fall also means FOOTBALL!
We’re pretty big football fans here at LDB. Kelly is a USC alum (fight on!) and Steph went to Boise State (go broncos!) so football games are a fall tradition for us. The tailgating and viewing parties may be more fun than the actual games though! And you definitely can’t show up to those empty-handed.
While these are a little more time-consuming than a regular peanut butter cookie, they are totally worth it. Not only because they’re adorable, but because of the addition of chocolate! Chocolate and peanut butter go together like USC and Song Girls, or Boise State and the blue field. They just fit.
It’s been a long time since I’ve made peanut butter cookies and I kind of forgot how good they are. The centers are chewy with just a slight crunch of the edges, and the chocolate makes them even softer. They’re rich though! You’ll definitely need a glass of milk.
Or a cold beer. This is tailgating season after all, we won’t judge.
Peanut Butter Chocolate Football Cookies (adapted from Crazy for Crust)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup peanut butter
- 1/2 butter, softened
- 1 egg
- 1 tbsp vanilla
- 1 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips + 1 tbsp vegetable oil
- 1/4 cup white chocolate chips + 1 tsp vegetable oil
- Cream together both sugars, peanut butter and butter for 2 minutes.
- Add in egg and vanilla, mixing until combined.
- In separate bowl, mix flour, baking soda, baking powder, and salt.
- Pour dry ingredients into peanut butter mixture and stir until incorporated.
- Cover and refrigerate for at least one hour.
- Roll tablespoon size balls of dough between hands, then flatten to 1/2″. Pinch ends into a point to form a football shape.
- Bake for 8-10 minutes at 350 degrees, until edges turn golden brown.
- Let cool completely before frosting.
- For Chocolate Glaze: melt the chocolate chips and oil together. Frost or pipe an oval football shape over cookies. Let dry completely before adding laces
- For White Chocolate Laces: melt the white chocolate chips and oil together. Pour into piping bag (or ziplock bag with corner tip cut off) and pipe on laces.