Peanut Butter Chocolate Footballs are the new way to enjoy a sweet and themed treat for any upcoming sports party. These are made with creamy peanut butter and dipped in delicious dark chocolate topped with even more white chocolate.
Chocolate Peanut Butter Footballs are Perfect Game Day Fun
These Peanut Butter Footballs will always be a must for football season because they taste amazing and they are super simple to make. These are a fun way to enjoy a football game or just make them whenever you want. Which I have done more times than I can count! A fun version of our popular Peanut Butter Balls recipe.
Key Ingredients You Need
Peanut Butter: Use creamy peanut butter to have a smoother consistency. These will be the main ingredients for that wonderful peanut butter flavor as well.
Butter: It is best to use unsalted butter for this recipe. Using unsalted butter will give you control of the flavoring in the recipe. This will allow the rawest and natural flavor to come out in the recipe.
Vanilla Extract: Vanilla is used not only to add an aroma to the recipe but also to enhance the flavor as well for a sweeter and more delicious recipe.
Chocolate: You will need a few types of chocolate for this recipe. Dark Chocolate will be used to coat the cookies, then white chocolate will be used to make your decorations.
Oil: Using Canola or Vegetable Oil will give the recipe a more tender and moist texture.
How To Make Chocolate Footballs
1. Prep. Use wax paper to line a baking sheet and set it aside. In a mixing bowl, add in the peanut butter and butter and combine using a paddle attachment.
Put in the powdered sugar, salt, and vanilla and combine again (use a spatula to scrape the sides as needed).
This should form a smooth ball with a slightly crumbly texture. If it’s too crumbly add more peanut butter and if it’s too watery, add more powdered sugar.
2. Forming. Form the cookie dough into a diamond shape using 2 tablespoons of the dough for each one. (See Photo)
Set onto the prepared sheet and continue until you have used all the dough. Place plastic wrap on top and chill in the fridge for 1 hour.
3. Chocolate. In a heat-safe bowl, add in the dark chocolate and melt in the microwave in 30-second increments. Use a small amount of oil to thin out the chocolate if the consistency is too thick. Put the dough balls into the melted chocolate and use the edge of the bowl to scrape the excess chocolate, then set onto the parchment sheet.
Arrange them about an inch apart. Melt the white chocolate the same way by mixing every 30-seconds. Follow the directions on the package if you are using candy melts. Put the chocolate into a pastry or Ziploc bag. Cut the smallest opening that you can and test it out on the parchment paper. If it’s too small, just make it bigger.
4. Decorating. Make the decorations with white chocolate. Try not to touch the tip of the piping bag too much to keep it clean. Holding the bag slightly off, allow the chocolate to drop onto the ball as you move. Make two curved lines on the edges and one long vertical line in the middle with three horizontal lines across to make the lace.
Allow the chocolate to firm before enjoying. Serve and Enjoy!
How To Store Peanut Butter Footballs?
Place the balls into an airtight container or Ziploc bag. These can be left at room temperature as well as put into the fridge. Keeping the balls in the fridge will allow the recipe to last for about a week.
Can Peanut Butter Chocolate Footballs Be Frozen?
Yes, you can place these into the freezer. You will want to place them in an airtight container with parchment paper to layer. You don’t want them sticking together, but this will allow the shelf life to extend up to 3 months.
More Peanut Butter Recipes:
- No-Bake Peanut Butter Cookies
- Reese’s Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- 3 Ingredient Peanut Butter Cookies
Peanut Butter Chocolate Footballs
- Line a baking sheet with waxed paper and set it aside.
- Beat together peanut butter and butter using a stand mixer with a paddle attachment or a hand mixer until combined.
- Add the powdered sugar, salt, and vanilla. Beat until combined. Scrape down the bowl as you go to make sure everything is mixed evenly. The mixture might be a little crumbly. It should form a smooth ball that holds together when you squeeze it in your hand. If it is too crumbly, you can add some more peanut butter. If it is too liquidy, you can add some more powdered sugar.
- Scoop about 2 tablespoons of the peanut butter mixture and form it into a diamond shape. Place it on the prepared baking sheet. Repeat this until you have used up all of your peanut butter mixture. Cover the baking sheet with plastic wrap and place it in the refrigerator until the balls are firm, about one hour.
- Melt the dark chocolate in a small bowl in the microwave, stirring the chocolate every 30 seconds. If the chocolate is too thick to create a smooth coating on the peanut butter balls, you can stir in a small amount of oil to thin it out.
- Dip the peanut butter balls in the dark chocolate, scraping the bottom of the dipped ball on the side of the bowl to remove excess chocolate. Place the dipped ball back on the parchment sheet, making sure that it is not touching the other balls.
- Let the chocolate set at room temperature or in the fridge.
- Melt the white chocolate in the microwave, stirring every 30 seconds. If you are using white candy melts, melt according to the directions on the package. Fill a disposable pastry bag or a ziplock bag with the melted chocolate. Cut a small opening in the tip of the bag. If you are unsure what size to cut, make it as small as possible and test it out on a piece of parchment paper. You can always cut more off if it is too small.
- Pipe the decorations on the football using the melted chocolate. Keep in mind that it will be cleaner if you do not touch the tip of the piping bag to the football. Hold the piping bag slightly off the football and let the white chocolate drop onto the ball as you move the piping bag along. Pipe two slightly curved lines on the edges of the footballs. In the center, pipe one long line with three small lines across it to create the laces. Let the white chocolate set at room temperature or in the fridge.
- These are best served chilled and can be stored in the refrigerator in an airtight container for about a week.