Chocolate Football Peanut Butter Cookie Cups Recipe
These Chocolate Football Peanut Butter Cookie Cups are a fun and festive treat perfect for game day or any football celebration. Soft peanut butter cookie cups are baked in mini muffin pans, topped with green frosting, and adorned with chocolate football candies decorated with white chocolate stitching. Easy to make and irresistibly delicious, they bring a playful touch to your dessert table.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Cookie Dough
- 1 cup peanut butter
- 1 cup sugar
- ⅓ cup almond milk, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (or 1 cup gluten-free flour like Bob’s Red Mill)
- 1 teaspoon baking soda
- ¼ teaspoon salt
Decorations
- 1 tub green frosting (store-bought or homemade)
- 30 Chocolate Football Candies (remove foil)
- ½ cup white chocolate chips or bar (for melting to make the stitches on the football)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 24-cup mini muffin pan with cooking spray or use silicone muffin pans for easy removal. If you have two pans, use both to speed up baking as the recipe makes 30 cookies.
- Mix Wet Ingredients: In a large bowl, use a mixer to combine the peanut butter and sugar until creamy and smooth.
- Add Milk and Vanilla: Mix in the almond milk and vanilla extract until fully incorporated.
- Add Dry Ingredients: Add the flour, baking soda, and salt to the bowl. Mix until the dough is well combined and thick. Optionally, fold in chocolate chips now if desired.
- Fill Muffin Pan: Using a small-medium scoop or tablespoon, spoon the cookie dough into the prepared mini muffin cups. If you want, press a peanut butter cup or Rolo into the center of each dough portion for a stuffed surprise; these will be covered with frosting, so melting slightly is fine.
- Bake: Bake in the preheated oven for 12 minutes. The centers may collapse slightly when done, which is normal.
- Cool: Remove the cookie cups from the oven and let them cool completely in the pans. Once cooled, pop them out and place them on a cooling rack.
- Frost Cookies: Spread or pipe green frosting on top of each cooled cookie cup.
- Top with Football Candies: Place one unwrapped chocolate football candy on top of each frosted cookie cup.
- Melt White Chocolate: Melt the white chocolate chips or bar in the microwave in 20-second increments, stirring between each until smooth.
- Pipe Football Stitches: Transfer the melted white chocolate into a piping bag with a small round tip or a ziplock bag with a small corner cut. Pipe 4-5 short lines across each chocolate football, then pipe one long line over those short lines to mimic football stitches. Let the white chocolate set completely.
- Store: Store finished cookie cups in an airtight container at room temperature for 3-5 days or refrigerate for up to one week for longer freshness.
Notes
- You can use gluten-free flour to make these cookie cups gluten free.
- Optional stuffed fillings like peanut butter cups or Rolos add a surprise element.
- Chilling the dough before baking is not required but can produce a thicker cookie cup.
- Use silicone muffin pans for easier cookie removal without sticking.
- Store in the fridge to extend freshness up to one week.
- Make sure cookies are completely cooled before frosting to prevent melting.
Keywords: chocolate football cookie cups, peanut butter cookies, football party treats, game day desserts, gluten free cookies, holiday treats, football party snacks
