Let it be known that Ryan drew these laces.
These cookies represent the start of my football snack season 2018. I don’t really care about this games so this is the fun part for me. The specific request was for “Peanut Butter Football Cookies” so this is the best I could do. This recipe from the failing New York Times is really for peanut butter blossoms. I left in the instructions for the traditional peanut butter blossoms because I’m sure the classic Hershey’s Kisses version would be great. Honestly, I would leave them plain if I wasn’t going for a theme.
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 8 tbsp softened butter
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar + 2 tbsp for rolling
- 1/2 cup light brown sugar
- 1 egg
- 1 tbsp milk
- 1 tsp vanilla
- 4 oz milk chocolate (or 5 dozen hershey's kisses)
- White cookie decoration icing
- Preheat the oven to 375°
- Combine the flour, baking soda and salt in a medium sized bowl.
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla.
- Add the flour mixture gradually into the wet mixture until fully combined.
- Scoop out equally sized portions of dough (I used a 1.5 tbsp scoop) and roll into balls. Sprinkle 2 tbsp of sugar into a shallow bowl and roll each ball through the sugar.
- Place each ball onto a parchment lined baking sheet. Flatten each with a heavy bottomed glass and pinch the ends into football shapes. Bake for 9 - 11 minutes until very lightly browned, then cool on wire racks. (Alternately, just form 5 dozen 1 inch balls and bake the balls for 6 minutes. Remove from the oven and press a hershey's kiss into the top of each cookie, then bake for an additional 3-5 minutes.)
- While the cookies bake, melt the chocolate in a double boiler or microwave and add to a pastry bag or ziplock bag with a corner snipped. Draw football shapes onto each cookie and smooth with a knife. Once the chocolate has set, draw on laces with white icing.