Peanut Butter Cup Football Cookie Cake

Posted on January 18, 2016  |  Print Recipe

Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!

Best cookie cake ever!

While you should be excited about making a fun football-themed treat for Super Bowl, you should be really, really excited about how good this cookie cake is. I warned you about the peanut butter treats this month and this cookie cake packs a serious peanut butter punch. The cookie dough bakes up so that the cookie cake is chewy and fudgy (can something be fudgy if it isn’t chocolate based?). Bonus points for chunks of peanut butter cups in every bite. You probably won’t care so much about who wins the game because this dessert is clearly winning.

How to make a football cake for super bowl!

5.0 from 1 reviews

Peanut Butter Cup Football Cookie Cake
 
Peanut butter cup cookie cake shaped and decorated like a football for Super Bowl!
Author:
Recipe type: Dessert
Makes: 12-16 servings

Ingredients
Peanut Butter Cup Cookie Cake:
  • 130g (~1 cup) all-purpose flour
  • 12g (1 ½ teaspoons) baking soda
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 258g (1 cup) creamy peanut butter (not all natural)
  • 160g (~¾ cup) granulated sugar
  • 117g (~1/2 cup) packed light brown sugar
  • 100g (2 large) whole eggs, at room temperature
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 290g (1 3/5 cup) chopped peanut butter cups
Milk Chocolate Glaze
  • 120g (3/4 cup) milk chic chips
  • 43g (3 tablespoons) unsalted butter
  • 15 milliliters (1 tablespoon) corn syrup
  • 2 milliliters (1/2 teaspoon) pure vanilla extract
For decorating:
  • 20g (3 tablespoons) white chocolate chips

Instructions
Make the cookie cake:
  1. Pre-heat the oven to 350 degrees ; put square piece of parchment paper on bottom of an 11-inch tart pan (corners should slightly overlap edges of pan) and set aside
  2. In a medium bowl, whisk together flour and baking soda, set aside
  3. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
  4. Beat in the eggs and vanilla until combined; reduce speed to low and stir in flour mixture just until combined; stir in peanut butter cups
  5. Evenly press cookie dough into tart pan; bake 18-20 minutes until edges are brown and a toothpick comes out clean from center
  6. Allow to cool completely (about three hours) and then carefully remove from pan by sliding onto a cutting board with parchment paper still on bottom
  7. Cut a two inch strip out from center of cookie cake (each slice should be 4 ½ inches from edge of cookie cake); carefully place two outside pieces of cookie cake on a large serving plate; push them together so that cut edges are touching and cookie is now shaped like a football
Make glaze
  1. Combine chocolate, butter and corn syrup in a small pot over low-medium heat whisking constantly until melted and smoothie; remove from heat and stir in vanilla
  2. Pour glaze carefully over cookie cake so that all surface except for edges is covered
  3. Allow to cool for 15 minutes
  4. Decorate with white chocolate chips for football appearance

Notes
Cover carefully with seran wrap and store at room temperature; best enjoyed within two days
Cookie cake can be frozen without decorations; wrap well with tin foil and freeze up to one month

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