Football Blossom Cookies
These Football Blossom Cookies are soft, chewy peanut butter cookies topped with chocolate ‘footballs’ and decorated with white chocolate laces—perfect for Superbowl parties or any festive gathering. Easy to make and always a crowd-pleaser, they’re a fun, delicious treat that scores big with kids and adults alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (200g) creamy peanut butter
- 1/3 cup (70g) granulated sugar
- 1/3 cup (70g) packed light brown sugar
- 1 large egg, at room temperature
- 2 tablespoons (30ml) milk (dairy or unsweetened almond milk)
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup (50g) granulated sugar (for rolling)
- 36 chocolate kisses or chocolate eggs
- 1/4 cup (30g) white chocolate chips or candy melts (for piping laces)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together butter and peanut butter with a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy.
- Add granulated sugar and brown sugar; beat for another 1-2 minutes until smooth and creamy. Scrape down the sides as needed.
- Beat in egg, milk, and vanilla extract until combined (about 30-45 seconds).
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
- Chill the dough in the fridge for 15 minutes.
- Scoop tablespoon-sized portions (about 20g each), roll into balls, and roll each ball in granulated sugar. Place 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes, or until edges are set and tops are just beginning to crack. Cookies should look slightly underbaked in the center.
- Immediately after removing from the oven, gently press a chocolate kiss or egg into the center of each cookie. Let cookies sit on the tray for 5 minutes before transferring to a wire rack to cool.
- Melt white chocolate chips or candy melts in a microwave-safe bowl in 20-second increments, stirring until smooth. Pour into a piping bag or zip-top bag, snip a tiny corner, and pipe football ‘laces’ on each chocolate candy.
- Allow cookies to cool until chocolate is set, about 30 minutes. For faster setting, refrigerate for 10 minutes.
Notes
For best results, use room temperature ingredients and do not skip chilling the dough. If making nut-free, substitute sunflower seed butter and nut-free chocolate candies. For gluten-free, use a 1:1 gluten-free flour blend. Let the chocolate set before piping laces for neat designs. Store in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9
- Sodium: 70
- Fat: 6
- Saturated Fat: 2.5
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
Keywords: football cookies, blossom cookies, Superbowl treats, peanut butter cookies, game day dessert, party cookies, chocolate kiss cookies, easy cookies, festive cookies, kids baking