Name: Football Cookie Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 0.5 cup unsalted butter (softened); 0.75 cup peanut butter; 0.75 cup packed brown sugar; 0.25 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon milk; 0.5 teaspoon salt; 0.5 teaspoon baking soda; 1.5 cups all-purpose flour; 1 cup chocolate chips (for mixing in); 1 cup chopped peanuts (optional); 1 cup chocolate chips (for topping); 1 teaspoon vegetable oil or shortening; 1 tablespoon White frosting or melted white chocolate (for laces)

What are some treats that just scream party!?Football cookie cake. Football cookie cake. is at the very top of that list. I remember the first time I made one for my son’s birthday, and honestly, it was a bit of a scramble because I’d left it a little late. But oh my goodness, the reaction! It was pure magic. The way it looked like a giant football, perfect for game day or any celebration really, and then the first bite… soft, chewy, with that perfect sweet frosting. It’s become our go-to for birthdays, anniversaries, or even just a spontaneous “we survived the week” kind of dessert. Forget a regular cake; this football cookie cake is so much more fun, and dare I say, even easier to make!

What is a football cookie cake?

So, what exactly *is* a football cookie cake? Think of your absolute favorite chocolate chip cookie recipe, but instead of small, individual cookies, you bake it all up in one glorious, giant disc. We then shape it and decorate it to look like a football. It’s essentially a giant, soft, chewy cookie that’s frosted and decorated to look like the star of any sporting event. It’s the perfect blend of a classic cookie and a celebratory cake, without any of the fuss of stacking layers or intricate frosting designs. It’s pure joy in a pan, really!

Why you’ll love this recipe?

Honestly, there are so many reasons why this football cookie cake has become a staple in my kitchen. First off, the flavor! It’s that classic, comforting taste of a perfect chocolate chip cookie, but magnified. The dough itself is rich and buttery, packed with chocolate chips that get wonderfully gooey when baked. Then you add the sweet, creamy frosting, and it’s just heaven. It’s incredibly simple to whip up. Even if you’re not an experienced baker, you can totally nail this. The ingredients are all pretty standard pantry staples, making it super cost-efficient too. Plus, it’s so versatile! You can customize the chocolate chips (dark, milk, white – go wild!), add nuts, or even swirl in some peanut butter. It’s perfect for game day, obviously, but I’ve also made it for school events, holidays, and just because. It’s the kind of dessert that brings smiles to everyone’s faces, young and old. What I love most about this recipe is how forgiving it is; even if you bake it a minute too long, it’s still delicious.

How to Make a Football Cookie Cake

Quick Overview

This recipe is all about creating a giant, soft cookie base, letting it cool slightly, and then frosting it into a football shape. You’ll mix up a classic Cookie Dough, press it into a special pan (or a regular round one!), bake it until golden, then transform it into a football masterpiece with some simple frosting. It’s truly that straightforward, and the results are always impressive. You get all the best parts of a cookie and a cake in one go!

Ingredients

For the Main Batter:

1 cup (2 sticks) unsalted butter, softened: Make sure it’s nice and soft, but not melted! This is key for that perfect chewy texture.
1 ½ cups packed light Brown Sugar: The brown sugar is what gives our cookie cake that wonderful chewiness and rich flavor. Don’t skimp!
½ cup granulated sugar: This balances the sweetness and helps with the spread.
2 large eggs: Room temperature eggs mix in more evenly.
1 teaspoon vanilla extract: Pure vanilla extract makes a world of difference!
3 cups all-purpose flour: Spooned and leveled, not scooped, to avoid a dry cake.
1 teaspoon baking soda: Our leavening agent that gives it a little lift.
½ teaspoon salt: Crucial for balancing the sweetness and enhancing flavors.
2 cups chocolate chips: Your favorite kind! I love a mix of milk and semi-sweet.

For the Filling (Optional but Recommended!):

½ cup chocolate chips (extra for the center)
Optional: ½ cup chopped nuts or M&Ms

For the Cream Cheese Frosting:

8 ounces cream cheese, softened: Full-fat cream cheese is best for flavor and texture.
½ cup (1 stick) unsalted butter, softened: Again, nice and soft.
4 cups powdered sugar: Sifted if you want it extra smooth, but I often skip this step for speed!
1 teaspoon vanilla extract
2-4 tablespoons milk or cream: To reach your desired consistency.
Optional: Brown or black food coloring for the laces

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). I like to use a 10-inch or 12-inch round cake pan, or even better, a specialized football-shaped cake pan if you have one. Lightly grease and flour your pan, or line it with parchment paper. This step is super important to make sure your giant cookie doesn’t stick. If you’re using a round pan and want to make a football shape later, that’s totally fine! We’ll trim it.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Give it a good whisk so everything is evenly distributed. This ensures your cookie cake bakes up evenly and has a consistent texture. It’s a simple step, but it matters!

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and both sugars until light and fluffy. This can take a few minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl to get everything incorporated. You want this mixture to be smooth and well combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to a tough cookie cake, and nobody wants that. Once the flour is *just* incorporated, stir in the chocolate chips. I usually do this by hand with a sturdy spatula or wooden spoon.

Step 5: Prepare Filling

If you’re adding a filling, this is your chance! Press about half of the cookie dough into the bottom of your prepared pan. If you’re using a round pan, make sure it’s an even layer. Sprinkle the extra chocolate chips, nuts, or M&Ms over the dough. Then, spoon the remaining dough over the top and gently press it down to cover the filling. This creates a lovely surprise inside when you cut into it!

Step 6: Layer & Swirl

If you’re not doing a filling, just press the whole batch of dough evenly into your prepared pan. You want a nice, thick layer of dough. Don’t worry too much about making it perfectly smooth on top; the frosting will cover a multitude of sins! If you’re feeling fancy and have extra dough, you can swirl it a bit, but for a straightforward football cookie cake, an even layer is great.

Step 7: Bake

Bake for 25-35 minutes, or until the edges are golden brown and the center is set but still slightly soft. The exact time will depend on your oven and the size of your pan. You can test for doneness by gently pressing the center – it should feel slightly firm. It will continue to set up as it cools. I always pull mine out when it looks *just* about done; it’s better to be slightly underbaked than overbaked for that perfect chewy texture.

Step 8: Cool & Glaze

Let the cookie cake cool in the pan for about 10-15 minutes before attempting to remove it. Then, carefully invert it onto a wire rack to cool completely. Once it’s fully cooled, it’s time for the best part: frosting! Make your cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, then a tablespoon of milk or cream at a time until you reach a spreadable consistency. If you want to decorate it like a football, tint a small portion of the frosting brown (or use chocolate frosting) and spread it all over the cake. Then, use white or brown frosting for the laces. If you’re using a round pan, trim the edges to create an oval football shape before frosting!

Step 9: Slice & Serve

Once the frosting is on, slice it up and serve! It’s best enjoyed at room temperature. You can use a sharp knife to cut it into wedges, just like a regular cake. If you’ve decorated it like a football, cutting along the lines makes it extra fun for kids (and adults!).

What to Serve It With

This football cookie cake is a star all on its own, but it also pairs beautifully with a variety of things, depending on the occasion!

For Breakfast: While it might seem like a dessert, a slice of this cookie cake is a decadent breakfast treat! I love it with a strong cup of coffee. It’s a little bit of indulgence to start the day. If you want to make it feel a bit more breakfast-y, a dollop of plain Greek yogurt on the side can be nice.

For Brunch: For a more elegant brunch setting, I’ll cut it into smaller, neat wedges and serve it alongside fresh berries like raspberries and blueberries. A glass of mimosa or sparkling cider is also a lovely pairing. It’s a fun, less formal alternative to a traditional cake.

As Dessert: This is its natural habitat! Serve it with a scoop of vanilla bean ice cream or a drizzle of chocolate ganache for an extra decadent experience. It’s perfect after a hearty meal, and the familiar cookie flavor always satisfies. It’s also wonderful with a glass of cold milk – a classic for a reason!

For Cozy Snacks: On a chilly afternoon, there’s nothing better than a warm cup of tea and a slice of this cookie cake. It’s comforting and satisfying, perfect for a little afternoon pick-me-up. My kids love it after school with a glass of chocolate milk, and honestly, I often join them!

My family tradition is to have this for any birthday where sports are involved, or when we’re watching a big game. It’s just the ultimate crowd-pleaser and always brings an extra layer of fun to the event.

Top Tips for Perfecting Your Football Cookie Cake

I’ve made this football cookie cake more times than I can count, and over the years, I’ve picked up a few tricks that I think make it even better. Trust me, these little things make a big difference!

Zucchini Prep: Okay, wait, I’m talking about a cookie cake, why zucchini? Oh, I sometimes add shredded zucchini to my cookie cake batter to make it extra moist! If you do, make sure to squeeze out as much moisture as possible from the shredded zucchini. Grating it on the larger side of a box grater and then squeezing it in a clean kitchen towel or cheesecloth is the best way. This prevents your cookie cake from becoming too dense or soggy. If you’re not adding zucchini, then this tip doesn’t apply, but it’s my secret for an extra tender cookie cake!

Mixing Advice: The biggest mistake people make with cookie cakes is overmixing the dough. Once you add the flour, mix only until it’s *just* combined. You’ll still see a few streaks of flour, and that’s okay! Overmixing develops the gluten too much, which can lead to a tough, cakey texture instead of that wonderfully chewy, dense cookie texture we’re going for. When stirring in the chocolate chips, do it gently by hand.

Swirl Customization: If you’re doing a filled cookie cake, be sure to cover the filling completely with the top layer of dough. You don’t want any of that yummy filling to leak out during baking. For the frosting, if you’re going for the football look, use a piping bag with a small round tip for the laces. It gives a cleaner, more defined line. If you don’t have one, you can snip off a tiny corner of a Ziploc bag. For the brown frosting, I find using a gel food coloring works best for achieving a rich brown color without making the frosting too watery.

Ingredient Swaps: You can absolutely swap out the chocolate chips! Try white chocolate chips, butterscotch chips, or even chopped candy bars. If you’re feeling adventurous, add some chopped nuts like walnuts or pecans. For a bit of tang, I’ve also tried stirring in some dried cranberries. If you want to make it dairy-free, you can use a good quality vegan butter and dairy-free chocolate chips, though the texture might be slightly different.

Baking Tips: Keep an eye on your cookie cake while it bakes. Ovens can vary wildly! I usually start checking around the 25-minute mark. If the edges are getting too brown but the center still looks pale, you can loosely tent the pan with aluminum foil. For doneness, the edges should look set and slightly golden, and the center should look cooked but still have a slight give when gently pressed. It will firm up as it cools. Remember, it’s a cookie cake, so a slightly underbaked center is often a good thing for ultimate chewiness!

Glaze Variations: The cream cheese frosting is my favorite because it’s a little tangy and balances the sweetness, but a classic buttercream works too! If you want a thinner drizzle, just add a bit more milk or cream to the frosting until it’s pourable. For a chocolate glaze, melt some chocolate chips with a little butter or coconut oil until smooth. Make sure your cookie cake is completely cool before frosting, otherwise, the frosting will melt into a greasy mess!

Storing and Reheating Tips

One of the great things about a football cookie cake is that it holds up really well, making it perfect for making ahead or enjoying leftovers. I always make sure to store it properly to keep it tasting its best.

Room Temperature: Once fully cooled and frosted, you can store the cookie cake at room temperature for up to 2-3 days. I usually cover it tightly with plastic wrap or place it in an airtight container. The frosting helps seal in the moisture, and it stays wonderfully soft and chewy. This is my preferred method for short-term storage.

Refrigerator Storage: If you live in a very warm climate, or if you’ve made it with a frosting that has a lot of dairy, you might want to refrigerate it. Wrap it well in plastic wrap, and then place it in an airtight container. It should keep well in the fridge for up to 5 days. When you take it out of the fridge, let it sit at room temperature for about 20-30 minutes to soften up before serving. Cold cookie cake isn’t quite as enjoyable!

Freezer Instructions: Yes, you can freeze this beauty! Let the cookie cake cool completely, and frost it. Once the frosting is set (you might want to pop it in the fridge for 30 mins to speed this up), wrap it very tightly in a double layer of plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. To thaw, remove the foil and plastic wrap and let it come to room temperature on the counter for several hours. If the frosting looks a bit messy after thawing, you can always smooth it out or add a few fresh dollops.

Glaze Timing Advice: If you plan to freeze your cookie cake, I recommend frosting it *after* it has thawed. This way, your frosting stays fresh and looks its best. If you are storing it at room temperature or in the fridge, you can frost it right away. The glaze helps keep the cookie cake moist, so it’s best to have it on there for storage!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success using a 1-to-1 gluten-free baking flour blend. You might find that you need to bake it a minute or two longer, and the texture can be slightly less chewy and a bit more cake-like, but it’s still delicious. Just make sure your gluten-free flour blend contains xanthan gum. You might also want to add an extra tablespoon or two of the brown sugar to help with moisture retention.

Do I need to peel the zucchini?

If you’re adding shredded zucchini to the batter for extra moisture (which I highly recommend!), you do not need to peel it. The skin adds fiber and nutrients, and it blends right into the batter when baked. Just make sure to shred it finely and squeeze out all the excess moisture.

Can I make this as muffins instead?

You sure can! For muffins, you’ll want to reduce the baking soda slightly, maybe to ¾ teaspoon, to prevent them from spreading too much. Fill your muffin liners about two-thirds full. Baking time will be significantly shorter, likely around 18-22 minutes at 350°F (175°C). Check for doneness with a toothpick inserted into the center.

How can I adjust the sweetness level?

To reduce sweetness, you can decrease the granulated sugar slightly in the cookie dough. For the frosting, you can use less powdered sugar, but be aware it will affect the consistency and make it softer. You can also use a sugar substitute in the frosting, but taste as you go, as some have different sweetness levels. Another option is to use a less sweet chocolate chip, like bittersweet or dark chocolate.

What can I use instead of the glaze?

If frosting isn’t your thing, you can simply dust the cooled cookie cake with powdered sugar. A drizzle of melted chocolate, caramel sauce, or even a sprinkle of sea salt can also be delicious. If you’re going for a rustic look, a simple dollop of whipped cream on each slice works beautifully!

Final Thoughts

Honestly, this football cookie cake is more than just a recipe for me; it’s a guaranteed way to make any gathering, big or small, a little more special and a lot more delicious. It’s that perfect balance of familiar, comforting cookie flavor and festive, celebratory fun. It’s incredibly easy to make, which means less stress in the kitchen and more time enjoying with your loved ones. Whether it’s game day, a birthday, or just a craving for something sweet and impressive, this football cookie cake is always a win. I truly hope you give it a try and that it brings as much joy to your kitchen as it does to mine! If you give it a whirl, please let me know how it turns out in the comments below. I’d love to hear about your variations and favorite ways to decorate it!