Buckeye Football Skillet Cookie

A Buckeye football skillet cookie starts with a peanut butter cup cookie base, topped with football sugar cookies, and is finished with ice cream and sprinkles.

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Welcome to week 3 of #PBchocSat for the 2025 Ohio State Buckeyes Football Season. After the cupcake of all cupcake games last weekend against Grambling State (70-0) we have another game as a significant favorite over Ohio University – not to be confused with The Ohio State University (this is why THE is a thing).

Somehow it was decided that this game was worthy of a primetime 7:30pm feature but then again it seems like all the actual big games are now at noon. I blame Fox Sports starting “Big Noon Games” back in 2019. The only reason I tolerate it at this point is that I’ve been told the players prefer to play earlier in the day. And it’s safer bike in the daylight wince that’s how I get to and from the games. But I digress.

When I saw the pre-sliced football-shaped Pillsbury sugar cookies at the grocery store I immediately chucked them into my cart. I had no idea what I would ultimately create with them, but I knew I wouldn’t just succumb to baking them as is and letting them be. As if I could ever do that :-P.

In the end I succumbed to a video I saw on Instagram where they were baked on top of a chocolate chip skillet cookie, but of course I didn’t stop there. It’s a homemade peanut butter cup cookie cake base, topped with the football sugar cookies, then finished with scoops of ice cream (peanut butter cup in my case) and scarlet and gray sprinkles. Like my double decker chocolate chip cookies but in a skillet.

Do you need to make your own cookie dough for this buckeye football skillet cookie? No, you could absolutely use a tube of refrigerated chocolate chip cookie dough. It’s getting topped with refrigerated sugar cookie dough so no judgement. However, since it’s #PBchocSat I needed some peanut butter mixed in there. In fact I put peanut butter in the dough as well as some chopped up mini peanut butter cups.

Granted, I realized while typing this that we live in a new age where they sell all kinds of flavors of cookie dough, and I’m fairly certain peanut butter chocolate chip is an option. Whatever, homemade is better and I don’t have the patience to make my own football sugar cookies so it’s half and half haha.

BUCKEYE FOOTBALL SKILLET COOKIE

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup light brown sugar, lightly packed
• 3/4 cup creamy peanut butter
• 1 egg
• 1 tsp vanilla extract
• 2 cups chopped mini peanut butter cups
• 1 (7.2 oz) package of refrigerated Pillsbury football-shaped sugar cookie dough
• Ice cream and sprinkles, for serving

Directions

1. Preheat oven to 350 degrees. Grease the bottom and sides of a 10-inch cast iron skillet (10-inch springform pan). 
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Stir in chopped peanut butter cups. Dough will be thick and sticky.
4. Spread the cookie dough out evenly into the pan. Top with football-shaped sugar cookies. Bake for 18-20 minutes.
5. Remove from oven and let cool for 5 minutes before topping with ice cream and sprinkles to enjoy warm.

Source: Adapted from my Reese’s Peanut Butter Cookie Cake, inspired by Life and Sprinkles.