Peanut Butter Soccer Ball Cookies

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 385, total fat 24 G., saturated fats 10 G., proteins 6 G., carbohydrates 38 G., fiber 1 G., cholesterol 48 mg, sodium 150 mg, sugar 25 G.

These giant soccer ball cookies aren't just pretty and festive; the rich peanut butter flavor is sure to delight all the fans at your soccer party. Use icing to draw laces and stripes on each end of the cookie, and your soccer ball will look realistic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

0.5 cups oatmeal
1 and 1/4 cups premium flour
0.5 tsp of soda
0.5 tsp fine salt
110 g softened unsalted butter
1 tbsp. + 2 tsp. granulated sugar
1 large egg
1 cup creamy peanut butter
2 tsp vanilla extract

Glaze

110 g unsalted butter
1 cup powdered sugar
1 tbsp. milk
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, rolled oats, eggs, Peanut butter, powdered sugar, milk

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spray with cooking spray.
Cookie:

Grind the rolled oats in a food processor until finely ground. In a medium bowl, combine the ground oats, flour, baking soda, and salt. With a mixer on medium-high speed, beat the butter with 1 cup of granulated sugar until light and fluffy, about 4 minutes. Add the egg and beat until smooth. Stir in the peanut butter and vanilla until fully incorporated, about 2 minutes. Mixing on low speed, gradually add the flour mixture until a smooth batter forms.

Place the dough on the prepared baking sheet. Using your hands, smooth the dough into a football shape, about 1 cm thick. Sprinkle the surface with the remaining 2 teaspoons of sugar. Bake until the cookies are light brown and set, 20–25 minutes. Let cool completely, about 15 minutes.
Glaze:

In a medium bowl, beat the butter on medium speed. Add the powdered sugar, milk, vanilla, and salt. Beat until thick and creamy. Spoon the icing into a zip-lock bag. Snip off the corner of the bag and use the icing to draw stripes and lacing on the ball.

Categories:

recipe / Calorie content of prepared meals / Mixer / Food processor / Summer dishes / Party Dishes / Desserts / Cookie / Food Network - recipes / American cuisine