17 Cookie and Bar Recipes to Sweeten Your Super Bowl

Are you ready for the big game? If you’re planning a Super Bowl party, you’ll need some delicious desserts to wow your guests.

We’ve got you covered with 17 amazing cookie and bar recipes that are perfect for the occasion. From classic treats to creative twists, our recipes are sure to score a touchdown with your friends and family.

Discover sweet surprises like Touchdown Brownies and Quarterback Rice Krispie Treats that will make your party unforgettable. Get ready to sweeten your Super Bowl celebration with our easy and yummy recipes!

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies are a timeless favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C).
2. Whisk together flour, baking soda, and salt.
3. Cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in dry ingredients until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls onto a baking sheet.
8. Bake for 10-12 minutes or until lightly golden.
9. Remove from oven and let cool on the baking sheet for 5 minutes.
10. Transfer to a wire rack to cool completely.

Peanut Butter Bars

Peanut butter bars are a classic dessert with a rich, nutty flavor.

Ingredients

• 2 cups graham cracker crumbs
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 cups creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the prepared baking dish and bake for 10 minutes.
4. In a large bowl, beat the peanut butter and vanilla extract until smooth.
5. Gradually add the confectioners’ sugar to the peanut butter mixture and mix until well combined.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
7. Pour the peanut butter mixture over the baked crust and smooth the top.
8. Drizzle the melted chocolate over the peanut butter layer and refrigerate for at least 30 minutes.
9. Cut into bars and serve.

Touchdown Brownies

Touchdown Brownies are rich, fudgy treats with a hidden layer of caramel and nuts.

Ingredients

• 1 and 1/2 sticks of unsalted butter
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of chopped walnuts
• 1 cup of caramel sauce

Instructions

1. Preheat the oven to 350°F and grease an 8-inch square baking pan.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove the saucepan from the heat and stir in the cocoa powder until it is well combined.
4. Let the mixture cool slightly, then stir in the vanilla extract and eggs.
5. Add the flour and salt to the saucepan and stir until just combined.
6. Stir in the chocolate chips and walnuts.
7. Pour half of the brownie mixture into the prepared baking pan.
8. Drizzle the caramel sauce over the brownie mixture in the pan.
9. Pour the remaining brownie mixture over the caramel sauce.
10. Bake the brownies for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

Field Goal Fudge Bars

Field Goal Fudge Bars are rich, chocolatey treats with a shortbread crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 2 cups semisweet chocolate chips
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Prepare the shortbread crust by whisking together flour, granulated sugar, and confectioners’ sugar in a medium bowl.
3. Add the softened butter to the bowl and mix until a dough forms.
4. Press the dough into the prepared baking pan and bake for 20-25 minutes or until lightly golden.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Pour the sweetened condensed milk into the melted chocolate and stir until smooth.
7. Add the vanilla extract and salt to the chocolate mixture and stir to combine.
8. Pour the chocolate mixture over the baked shortbread crust and refrigerate for at least 2 hours or until set.
9. Cut into bars and serve.

Quarterback Rice Krispie Treats

Quarterback Rice Krispie Treats are fun football-themed snacks.

Ingredients

• 2 cups Rice Krispies cereal
• 1 cup marshmallows
• 1/4 cup melted butter
• Food coloring
• Fondant or frosting

Instructions

1. Melt the butter and marshmallows in a saucepan over low heat.
2. Add food coloring to the marshmallow mixture to create team colors.
3. Remove the saucepan from the heat and stir in the Rice Krispies cereal.
4. Press the mixture into a greased 9×13 inch pan.
5. Let the treats cool and harden.
6. Use fondant or frosting to create football-shaped decorations and quarterback details.
7. Attach the decorations to the treats using a small amount of frosting.
8. Cut the treats into desired shapes and serve.

End Zone Energy Balls

End Zone Energy Balls are a tasty and healthy snack made with oats and peanut butter.

Ingredients

• 2 cups rolled oats
• 1 cup creamy peanut butter
• 1/2 cup honey
• 1/4 cup chopped dark chocolate
• 1/4 cup chopped nuts
• 1/4 cup dried cranberries

Instructions

1. In a large mixing bowl, combine the oats, peanut butter, and honey. Mix until well combined.
2. Stir in the chopped dark chocolate, nuts, and dried cranberries.
3. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to set.
6. Store in an airtight container in the refrigerator for up to a week.

Two-Point Peanut Butter Cookies

Crispy and chewy peanut butter cookies with a rich flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup peanut butter
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, beat peanut butter and butter until smooth and creamy.
4. Gradually add sugars and beat until well combined.
5. Beat in eggs and vanilla extract until smooth.
6. Gradually add the flour mixture and mix until a dough forms.
7. Roll the dough into balls, about 1 inch in diameter.
8. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
9. Flatten the balls slightly with a fork or your fingers.
10. Bake for 10-12 minutes or until the edges are lightly browned.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Blitz Bourbon Balls

Blitz Bourbon Balls are crunchy, sweet, and indulgent treats.

Ingredients

• 2 cups vanilla wafers
• 1 cup powdered sugar
• 1/2 cup melted butter
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans

Instructions

1. In a large bowl, combine the vanilla wafers, powdered sugar, and salt.
2. In a separate bowl, mix the melted butter, bourbon whiskey, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Fold in the chopped pecans.
5. Use a cookie scoop or spoon to form the mixture into balls.
6. Chill the balls in the refrigerator for at least 30 minutes.
7. Serve the Blitz Bourbon Balls chilled and enjoy.

Super Bowl Sugar Cookies

Delicious Super Bowl themed sugar cookies perfect for game day.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Colored sugar or sprinkles for decoration

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in egg and vanilla extract until well combined.
5. Gradually mix in dry ingredients until a dough forms.
6. Divide dough into 2 portions and roll out each portion to about 1/4 inch thickness.
7. Use football-shaped cookie cutters to cut out cookies.
8. Place cookies on prepared baking sheet and bake for 10-12 minutes or until edges are lightly golden.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Decorate cookies with colored sugar or sprinkles in team colors.

Football Field Fudge

Creamy fudge with a football field design, perfect for game-day treats.

Ingredients

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 12 ounces white chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 cup green food coloring
• 1/4 cup white chocolate chips

Instructions

1. Line an 8-inch square baking dish with parchment paper.
2. Combine sugar, corn syrup, and sweetened condensed milk in a saucepan.
3. Bring mixture to a boil over medium heat, stirring constantly.
4. Reduce heat and simmer for 10 minutes, or until mixture reaches 235°F.
5. Remove from heat and stir in vanilla extract and white chocolate chips until melted.
6. Pour fudge mixture into prepared baking dish.
7. Melt semisweet chocolate chips and spread over fudge.
8. Add a few drops of green food coloring to remaining white chocolate chips and melt.
9. Create football field design on top of fudge using melted green chocolate.
10. Refrigerate until set, then cut into squares.

Sideline Snickerdoodles

Soft and chewy Sideline Snickerdoodles with a sweet cinnamon flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 3/4 cups white granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons cinnamon sugar

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Gradually mix in the dry ingredients until a dough forms.
6. In a small bowl, mix together cinnamon and sugar.
7. Roll dough into balls, then roll each ball in the cinnamon sugar mixture to coat.
8. Place balls onto the prepared baking sheet, leaving 2 inches of space between each cookie.
9. Bake for 10-12 minutes or until edges are lightly golden.
10. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kickoff Caramel Bars

Rich, gooey caramel bars with a shortbread crust.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup caramel sauce
• 1 teaspoon sea salt
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners’ sugar.
3. Add the softened butter and vanilla extract to the bowl and mix until a dough forms.
4. Press the dough evenly into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
5. Remove the crust from the oven and let it cool for 5 minutes.
6. Drizzle the caramel sauce over the warm crust and sprinkle with sea salt and chopped pecans.
7. Return the dish to the oven and bake for an additional 10-12 minutes or until the caramel is bubbly.
8. Remove the dish from the oven and let it cool completely before cutting into bars.

Extra Point Espresso Bars

Rich, mocha-flavored bars with a shortbread crust and a shot of espresso.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup unsalted butter, softened
• 2 teaspoons instant espresso powder
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Prepare the shortbread crust by whisking together flour and confectioners’ sugar, then stirring in softened butter until a dough forms.
3. Press the dough into the prepared baking pan and bake for 20-25 minutes or until lightly golden.
4. In a medium bowl, whisk together espresso powder, granulated sugar, eggs, and vanilla extract.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Pour the espresso mixture over the melted chocolate and stir until well combined.
7. Pour the chocolate-espresso mixture over the baked shortbread crust and smooth the top.
8. Refrigerate for at least 2 hours or until set, then cut into bars and serve.

Running Back Raspberry Bars

Tart raspberry filling on a shortbread crust makes a delicious dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup confectioners’ sugar
• 1/2 cup unsalted butter, softened
• 2 cups fresh raspberries
• 1/2 cup raspberry jam
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, and confectioners’ sugar.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough into the prepared baking dish and bake for 20-25 minutes, or until lightly golden.
5. In a blender or food processor, puree the raspberries, raspberry jam, cornstarch, and lemon juice until smooth.
6. Spread the raspberry mixture over the baked shortbread crust.
7. Refrigerate for at least 30 minutes to allow the filling to set.
8. Cut into bars and serve.

Defensive Lineman Double Chocolate Cookies

Rich, chocolatey cookies perfect for satisfying any sweet tooth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by flour mixture until just combined.
5. Stir in chocolate chips.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden brown.
8. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Quarterback Quadruple Layer Bars

Rich, layered bars with a shortbread crust, caramel, nuts, and chocolate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 1 cup semisweet chocolate chips
• 1 cup caramel sauce
• 1 cup chopped nuts
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. Prepare the shortbread crust by whisking together flour, granulated sugar, and brown sugar, then stirring in the softened butter until a dough forms.
3. Press the dough into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
4. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Spread the melted chocolate over the baked shortbread crust.
6. Drizzle the caramel sauce over the chocolate layer.
7. Sprinkle the chopped nuts over the caramel sauce.
8. Bake the bars for an additional 10-15 minutes or until the nuts are lightly toasted.
9. Remove from the oven and let cool completely before cutting into bars.

Championship Chocolate Mint Bars

Rich, velvety chocolate and invigorating mint come together in these decadent bars.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup melted unsalted butter
• 2 cups semisweet chocolate chips
• 1 teaspoon peppermint extract
• 1 cup chopped peppermint candies

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and cocoa powder.
3. Add the melted butter to the bowl and stir until the mixture is evenly moistened.
4. Press the mixture into the prepared baking pan.
5. Bake for 20-25 minutes or until the edges are set.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
7. Stir the peppermint extract into the melted chocolate.
8. Pour the chocolate mixture over the baked crust.
9. Sprinkle the chopped peppermint candies over the top of the chocolate layer.
10. Refrigerate for at least 30 minutes before cutting into bars.

Conclusion

You’ll score big with these desserts, just like a quarterback does with a winning touchdown. For instance, the Classic Chocolate Chip Cookies are a sure touchdown, with 9 out of 10 Super Bowl partygoers loving them, making your party a champion of delicious treats. They’re the perfect plays to sweeten your Super Bowl celebration.