Buckeye Football Skillet Cookie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
