Football Cookie Cake Recipe
Be the hero of your tailgating parties this weekend! Bake my Quick & Easy Chocolate Chip Cookie recipe into 2 round cake pans, make a quick cut in the middle plus frosting, and voila! A football cookie cake in no time.
If I was to break down the stages of my life as defined by my interest in football, it would look something like this:
Up to age 9-ish: my brothers and I have this game that consists of tossing a football on the roof and tackling each other to get it when it comes down. I always win. Ergo, I'm basically a football pro.
Ages 10-14: don't care. Did football even happen in 1996? Weird.
Ages 14-17: oooooooooh! Football players are ca-yute! And I'm super cute too when I put little ribbons in my hair and wear my powder puff t-shirt at the high school game. Woot! Go football!! …which team are we again? Doesn't matter. They're all cute. Go team!
Ages 18-19: In an ongoing effort to impress all things male… I'm totally that college girl who “actually likes” and “gets” football. You know, because I have 4 brothers, so obviously I grew up loving football. Obviously. And now I'm at a university with a team… and a really big stadium… but most importantly, I have unfettered access to buying lots of super cute team apparel! Yep. I'm so into football.
Age 20-21: Awwwww, it's our first Football season as a married couple! *one month later* ….so you want to watch every game? Like, all of them? Huh… And when does this end? IN FEBRUARY???? WTH?
Age 21-present: Is it that time of year again? Seriously? Awesome. I've been looking forward to my 6-month shift as a single mom. ✌???? ????
Haha. Just insert alllllllll the eye-rolling emojis here please. Thanks.
Anyway. Since I've officially entered the Football Widow portion of my year, I figure I might as well break out the big guns: FOOTBALL FOOD!
The shiny polish has worn off of my feeble love for Football games, but that's ok. Because I have a real, true, undying love for the food. Like this Football Cookie Cake.
It's so, SO easy! All you have to do is whip up a batch of cookie dough using my Quick & Easy Chocolate Chip Cookie recipe. From there, you'll bake it into two round cake pans. Then cut a strip from the middle (I place a ruler down the middle and cut down each side).
“Glue” the two sides together with chocolate frosting to make the shape. And then pour melted frosting on top for a shiny, smooth, chocolate-y topping. Pipe on a few stitches with white frosting, and *poof* you're officially winning the trophy thingy (or whatever) for best football treat ever! Way to go, you!
It'll look something like this:
Was that so easy or was that so easy?
And it's GOOD too. Seriously. I nearly ate an entire football all by myself! You do know how I feel about chocolate chip cookies…
Happy Football Season y'all. I guess ????.
- 1 batch of Quick & Easy Chocolate Chip Cookie Dough
- 16 ounce Pillsbury chocolate frosting
- 1/4 cup Pillsbury white (any flavor) frosting
Preheat oven to 350ºF.
Line 2 round cake pans* with parchment paper and lightly mist with cooking spray.
Divide the dough in two portions and press each portion into a prepared pan.
Bake for 18-20 minutes, until edges are golden brown and the top is just barely beginning to brown. Let cool in the pan completely.
Once cooled, cut a 1-inch thick strip down the middle of each cookie. Eat the scraps 🙂
Spread or pipe chocolate frosting to "glue" together the two halves. Go ahead and move the cookie to the serving plate (or container, if traveling), as you won't be able to move it immediately after pouring the frosting on top.
Be sure all the foil is removed from the top of the frosting can, and then microwave frosting for 30 seconds. Remove and stir. Heat for an additional 10 seconds if needed to make it a pour-able consistency.
Pour the remaining frosting over each cookie, filling the center. Use a spatula to spread it into a more defined oblong shape if necessary.
You can eat immediately if desired, but it's much easier to serve if you give the frosting time to cool and set up (about an hour or two).
You can really use any size-- you could even go up to as big as a pizza pan if you wanted to! Just be sure to adjust for the baking time. The thinner the dough (the bigger the pan) the less time it needs in the oven. I used a 10-inch round pan for this recipe.