I’ve never been what one could justifiably deem, “athletically inclined.” Fortunately, thanks to the social (ahem food) aspect of sports, I can still show up to a game watch with a plate of Football Chocolate Chip Peanut Butter Blondies and be welcomed with roaring enthusiasm.
I dabbled in summer-league softball from the ages of 7 to 11, and I might have stuck with it a bit longer if playing fast pitch weren’t a requirement for the age 12-and-up crowd. I could barely handle my dad pitching to me overhanded in the backyard, so the idea of a softball hurtling towards my person with any kind of actual velocity was too much to fathom. Thus ended softball.
In fifth grade, I attempted to replace softball with volleyball. I lasted one brave season, at which point I grew tired of the taller girls targeting me with their fierce, overhanded serves. How did they know? Also, I look terrible in kneepads—they accentuate my lack of calves. Farewell, volleyball.
Though I’m awful at sports myself, I do enjoy watching college football, yes for the game (I understand *almost* all of the rules), but even more so for the comradery that comes with it. In what other activity besides sports can you be so personally invested without having to do anything besides ensure that your beer stays cold, your dip hot, and you’ve saved room for an extra serving of football chocolate chip peanut butter blondies?
Why I Love These Peanut Butter Blondies with Chocolate Chips
If food were a sport, these football-shaped peanut butter blondies would win the Heisman trophy. Their ability to rapidly disappear from dessert tables is unparalleled, their performance consistently exceeds expectations, and they are extra easy on the eyes (not a requirement of a Heisman winner, but it’s a nice bonus). Start your Fantasy Food league now, because these football chocolate chip peanut butter blondies are a first round draft pick, guaranteed.
To make the football chocolate chip peanut butter blondies, I first made whole wheat peanut butter blondies, then stirred in a generous portion of both peanut butter and chocolate chips. Then, once the peanut butter blondies were cool, I cut them into football shapes with a cookie cutter.
You will have some “waste” between the football cut outs, but they need only be wasted if you discard them, which seems quite silly considering how excellent they taste beside a glass of milk or crumbled over vanilla ice cream. Of course, if you prefer to skip the footballs, you can simply slice them into peanut butter blondie bars.
For the lace design, I used a small batch of simple vanilla frosting. It does contain vegetable shortening, which allows it to set up firmly at room temperature. You can use butter if you prefer—just know that the frosting will stay fairly soft.
How to Store and Freeze Peanut Butter Blondies
- To Store. Store leftover blondies in an airtight storage container at room temperature or in the refrigerator for up to 4 days.
- To Freeze. Place blondies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
More Peanut Butter Chocolate Desserts
- Chickpea Cookie Dough
- Monster Cookies
- Peanut Butter Banana Cookies
- Brown Butter Peanut Butter Blossom Cookies
- Peanut Butter Protein Cookies
OK ref, let’s hear the call: Touch down!
Football Chocolate Chip Peanut Butter Blondies
For the Peanut Butter Blondies:
- 1/4 cup unsalted butter
- 1/2 cup creamy peanut butter (do not use the natural kind that must be refrigerated)
- 1/2 cup lightly packed brown sugar, light or dark
- 1 tablespoon milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 3/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 cup semi sweet chocolate chips
- 1/4 cup peanut butter chips
For the Frosting:
- 1/3 cup vegetable shortening such as Crisco, softened butter can be swapped but will be very soft and less stable
- 1 cup powdered sugar sifted
- 1 teaspoon water
- 1/4 teaspoon vanilla extract
- Food coloring optional if you’d like to make the frosting your team’s colors
- Place a rack in the center of your oven and preheat the oven to 350°F. Lightly grease an 8x8-inch pan, then line with parchment paper so that some of the paper hangs over the sides like handles. Set aside.
- In a medium saucepan, melt the butter. Add the peanut butter and brown sugar, and stir until the mixture is smooth. Remove the pan from the heat and pour into a medium-sized mixing bowl. Let cool to lukewarm.
- Once the peanut butter mixture is cool, beat in the milk and egg on low speed. Beat in the vanilla and salt. Sprinkle the white whole wheat flour and baking powder over the top, then beat on low just until the flour disappears. Stir in the chocolate and peanut butter chips. The batter will be thick and sticky.
- Scrape the mixture into the prepared pan, then use the back of a rubber spatula to flatten and smooth the top. Bake for 16-18 minutes, just until light golden brown and the top feels barely dry to the touch, being careful not to overbake. Remove from the oven and let cool completely.
- Meanwhile, make the frosting: place the shortening in the bottom of a mixing bowl, then sift in the powdered sugar. Add the water and vanilla extract, then beat on low to combine. Increase the speed to medium, then beat for a full 5 minutes. Beat in food coloring as desired.
- Once the blondies are cool, gently lift them onto a cutting board using the parchment paper handles. With a cookie cutter, cut into footballs (or any desired shape), then use the frosting to pipe on the laces design. Let the frosting set, then serve.
- For twice the peanut butter blondies, you can double this recipe, then bake it in a 9x13-inch pan for 28 to 32 minutes.
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These are so adorable, Erin! I’ll be adding football-shaped peanut butter blondies to my tailgate line-up for sure!
Erin, I love these blondies! going to make these!
I was never a fan of things hurtling at my head, either. I can get down with working out solo every day, but team sports? Nope. I’d much rather watch people get the stuffing kicked out of them than to be one of those people.
These are crazy high on the adorable meter. And like those pieces would go to waste? Ha. I’d eat them ALL.
I am so not athletic either but desserts and sports… that is more my speed. These are the best thing to happen to football in some time!
Gotta agree with Lauren @ Keep It Sweet and Mir – football may not be my thing but these blondies take the GOLD on my score sheet! Pinned! Tweeted! Next step…in my belly! Thanks for sharing Erin – love your site! – Liz
Love these adorable cookies!!!
You are getting creative on me with these adorable football cookies!!!
These are SO fun. And I love that you have a ton of “scraps” left over from outside of the football cookie cutter. The more for taste testing!
Somehow that pan image of pre-cut blondies radiates warm, chocolatey vibes into my brain. Like, yum, seriously. And the idea of crumbling the extra bits over ice cream is almost making me forget about the horror of not making my middle school volleyball try-outs. Lol/cringe.
These. Are. So. Cute. I’ll probably spend more time eating these than watching the actual football games ;)
Oh these look so good! Love it, so creative!
Maybe about 75% of why I watch NFL is because of the food on game day. And then like 24% is for fun with friends and family. And about 1% is actual interest :) These blondies are right up my alley and totally adorable!
These are adorable! And chocolate and peanut butter is always a win to me. Go blondies! ;)
these are 100% adorable! so cute!
Lol remember when you threw a softball at Daddy’s face from a foot away while we were playing catch at the Brookfield house? But give yourself some cred, Chicago marathon finisher!!
Oh WOW! They look absolutely delicious!
I used to play football (american soccer) and volleyball when I was younger, and I loved both. I’ve never tried american football, but games definitely look fun!
Can I substitute regular white flour for the white whole wheat flour?
Great I am going to try them soon for a work event.
You say use Vegetable shortening, is that the same as vegetable oil? I don’t want to buy a container of Crisco for 1 batch of cookies.
Hi Juanita! Shortening is not the same as oil. One is a solid, the other is a liquid. As stated in the recipe card, you can swap it for butter.
I doubled this because my football cookie cutter was pretty big. 2 8×8 pans made 10 cookies. Came out super cute and tasty!!
Hi Jodi! So glad you enjoyed the blondies! Thank you for this kind review!