Buckeye Football Skillet Cookie Recipe

Introduction

This Buckeye Football Skillet Cookie is a fun and indulgent treat perfect for game day or any casual gathering. Combining rich peanut butter cookie dough, chopped peanut butter cups, and festive football-shaped sugar cookies on top, it’s a crowd-pleaser that’s easy to make and serve warm with ice cream.

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups chopped mini peanut butter cups
• 1 (7.2 oz) package refrigerated Pillsbury football-shaped sugar cookie dough
• Ice cream and sprinkles, for serving

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 10-inch cast iron skillet or 10-inch springform pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside.
3. Step 3: In a large bowl, beat the butter and brown sugar together until creamy, about 3 to 4 minutes. Then add the peanut butter, egg, and vanilla extract, mixing until fully combined.
4. Step 4: Gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in the chopped mini peanut butter cups. The dough will be thick and sticky.
5. Step 5: Spread the cookie dough evenly into your prepared skillet or pan. Top the dough with the football-shaped sugar cookies from the refrigerated package, spacing them evenly.
6. Step 6: Bake for 18 to 20 minutes, until the edges are golden and the center is set but still soft.
7. Step 7: Remove the skillet cookie from the oven and let it cool for 5 minutes. Serve warm, topped with ice cream and sprinkles for a festive touch.

Tips & Variations

• For a crunchier texture, bake an additional 2-3 minutes but watch closely to avoid overbaking.
• Try substituting the mini peanut butter cups with chopped chocolate chips or toffee bits for different flavors.
• If you don’t have a cast iron skillet, a 10-inch springform pan or oven-safe pie dish works well.
• Use your favorite vanilla or chocolate ice cream for serving to complement the rich peanut butter flavors.

Storage

Store any leftover skillet cookie in an airtight container at room temperature for up to 3 days. To enjoy later, warm individual servings in the microwave for 15-20 seconds. Avoid refrigerating to keep the cookie soft and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar cookie dough instead of football-shaped ones?

Yes, regular sugar cookie dough will work perfectly if you can’t find the football shapes. You can also shape dough pieces into footballs by hand for a creative touch.

Is it possible to make this recipe nut-free?

This recipe relies heavily on peanut butter and peanut butter cups for its signature flavor. For a nut-free version, substitute peanut butter with sunflower seed butter and use nut-free chocolate candies, but the taste and texture will differ.

Buckeye Football Skillet Cookie Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

This Buckeye Football Skillet Cookie is a delicious and festive dessert perfect for game day gatherings. A rich peanut butter cookie base loaded with chopped peanut butter cups is topped with football-shaped sugar cookies and baked to golden perfection. Serve warm with ice cream and sprinkles for a fun and indulgent treat that combines classic flavors in a crowd-pleasing skillet cookie.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1–3/4 cups all-purpose flour
• 1 tsp baking soda

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg
• 1 tsp vanilla extract

Add-ins

• 2 cups chopped mini peanut butter cups
• 1 (7.2 oz) package of refrigerated Pillsbury football-shaped sugar cookie dough

For Serving

• Ice cream
• Sprinkles

Instructions

1. Preheat and Prepare the Skillet: Preheat your oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 10-inch cast iron skillet or a 10-inch springform pan to prevent sticking during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda until well combined. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large bowl, beat the unsalted butter and light brown sugar together using a hand or stand mixer until the mixture is creamy and smooth, about 3 to 4 minutes. This step ensures a light, fluffy texture in the cookie base.
4. Add Wet Ingredients: To the creamed butter and sugar, mix in the creamy peanut butter, egg, and vanilla extract. Blend until all ingredients are fully incorporated and smooth.
5. Combine with Dry Ingredients: Gradually add the flour and baking soda mixture to the wet ingredients, mixing until just combined. The dough will be thick and sticky at this point.
6. Fold in Peanut Butter Cups: Stir in the chopped mini peanut butter cups evenly throughout the dough to add bursts of peanut butter and chocolate flavor.
7. Assemble in Skillet: Spread the cookie dough evenly into the prepared skillet or pan. Arrange the refrigerated football-shaped sugar cookie dough pieces on top, covering the peanut butter cookie base.
8. Bake: Place the skillet in the preheated oven and bake for 18 to 20 minutes, or until the edges are golden and the top cookies are set.
9. Cool and Serve: Remove the skillet from the oven and allow it to cool for about 5 minutes. Serve warm, topping with ice cream and sprinkles for a delightful finishing touch.

Notes

• You can substitute the mini peanut butter cups with chopped regular-size peanut butter cups if mini ones are not available.
• For easier serving, allow the skillet cookie to cool slightly so it firms up but remains warm enough to melt the ice cream.
• This recipe can be made in a 9×13-inch baking dish if a skillet or springform pan is unavailable, adjusting baking time slightly as needed.
• Use room temperature butter for better mixing and a creamier cookie dough texture.
• Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Skillet cookie, peanut butter cookie, game day recipe, football cookie, dessert, peanut butter cups, easy cookie recipe