Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan and an 8x8 inch baking pan, or use parchment paper to line them. This dual pan approach will allow you to create two football-shaped cookie cake halves.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This is crucial for a tender cookie cake.1 cup (2 sticks) Unsalted butter, softened, 1 cup Granulated sugar, 1 cup Packed light brown sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 Large eggs, 1 teaspoon Vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.2 1/4 cups All-purpose flour, 1 teaspoon Baking soda, 1/2 teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; this can lead to a tough cookie cake.
- Gently fold in 1 cup of the peanut butter chips and the chopped peanut butter cups until evenly distributed throughout the dough.1 1/2 cups Peanut butter chips, divided, 1 cup Chopped peanut butter cups (about 10-12 standard-sized cups)
- Divide the cookie dough roughly in half. Press one half of the dough evenly into the prepared 9-inch round cake pan and the other half into the 8x8 inch baking pan. If using round pans, you can roughly shape the 8x8 dough into a slightly oblong shape for a more football-like appearance when sliced.
- Bake for 20-25 minutes, or until the edges are golden brown and the centers are set but still slightly soft. Allow the cookie cakes to cool in their pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely.
- While the cookie cakes cool, prepare your frosting. If you want a classic football color, tint the vanilla frosting with a few drops of brown food coloring to achieve a tan or light brown hue. You can also leave it white for a contrasting "laces" effect.1 (16-ounce) container Vanilla frosting, Brown food coloring (optional)
- Once the cookie cakes are completely cool, place the round cookie cake onto your serving platter or board. If you used an 8x8 pan, carefully cut out a football shape from it. You can also achieve a football shape by cutting the round cookie cake in half diagonally and then joining the two pieces at an angle. Another option is to use cookie cutters to shape the baked cookie base if you prefer. Aim for a shape that resembles a football for optimal visual appeal.
- Spread a generous layer of the tinted vanilla frosting over the entire cookie cake, smoothing the top and sides to create a clean surface.1 (16-ounce) container Vanilla frosting
- Using black decorating icing or melted dark chocolate in a piping bag with a fine tip, draw the classic football laces across the top of the cookie cake.Black decorating icing or melted dark chocolate
Notes
The cookie cake will stay fresh at room temperature for up to 3 days. Refrigerate for up to a week. Freezes well for 2-3 months.