Game Time Peanut Butter Football Cookies Recipes

FROSTED PEANUT BUTTER FOOTBALL COOKIES

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

GAME DAY COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. Pour off the drippings into a small bowl, keeping the bacon in the skillet; set the drippings aside and let cool.
• Add 2 teaspoons brown sugar and the water to the skillet with the bacon and cook, stirring, until the sugar dissolves and the bacon is crisp, about 1 minute. Transfer the bacon mixture to a plate and spread out; let cool.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, 2 tablespoons of the reserved bacon drippings, the remaining 1/2 cup brown sugar and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the whole egg, egg yolk and vanilla until well combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the pretzels, chocolate chips, candy-coated chocolates and bacon and beat until just combined. Stir in the potato chips with a rubber spatula.
• Roll the dough into large balls (about 3 tablespoons each). Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but still soft in the middle, 13 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

GAME-TIME PEANUT BUTTER FOOTBALL COOKIES

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

PEANUT BUTTER FOOTBALL COOKIE

Steps:

• For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
• Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
• Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
• For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.