A football festive chocolate chip cookie cake that will surely wow your game day crowd!
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (12 ounce) bag semi-sweet chocolate chips
- 1 (12 ounce) container whipped cream cheese frosting
- 2 cups green sprinkles
- 1 (12 ounce) bag white chocolate chips
- 1/2 cup multi-colored sprinkles for each end-zone
- 2 red licorice for goal posts (I used Twizzlers)
- 1 brown chocolate football candy or chocolate covered almond
- 22 chocolate-covered caramel candies for players (I used Rolos)
- 11 red & 11 green mini candy stars for each team
- 4 striped Hershey’s kisses for referees
- 6 mini candy bars for benches
- 12 decorative candy stars to sit on benches
- Preheat oven to 350°F. Line an 18×13 sheet pan with parchment paper and spray with cooking spray. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both sugars and beat until well combined. Beat in the eggs and vanilla.
- With the mixer on low speed, beat in the flour, baking soda and salt until just combined. Stir in the chocolate chips.
- Spread cookie dough evenly into prepared sheet pan. Bake for 20 minutes, rotating pan halfway through, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely in the pan before decorating.
- To decorate, either leave the cake in the pan, transfer to a large serving tray, or flip upside down on another sheet pan (as shown in the step-by-step images). Spread the cooled cake evenly with almost all of the frosting, reserving just a little for sticking some of the candies together.
- Sprinkle the green sprinkles evenly over the frosted cake.
- Using a measuring stick, measure out 3 inches for each end zone and line with upside-down white chocolate chips. Then make yard lines every 2 inches between the end zone lines for a total of 6 white chocolate chip lines through the middle of the cake. Line the entire cake with the remaining white chocolate chips, reserving some for melting to secure the goal post together.
- To make the goal posts, cut each red licorice into four pieces and secure into a goal post shape using melted white chocolate chips. Let the goal post dry completely before sticking into the middle of the ends of the cake.
- Using some of the leftover frosting, secure the mini candy bars along the sides of the cake and then place two decorative stars on each bench with a little more frosting.
- Place the chocolate-covered caramels in a football formation in the middle of the cake. Use the red and green mini stars to distinguish between the teams.
- Use a little melted white chocolate to make a line down the middle of the brown chocolate-covered peanut candy so it looks like a football. Place next to a candy player on the cake.
- Place the striped chocolate candies around the players as referees.