Preheat the oven to 350 degrees F. Then, get a 24 cup mini muffin pan and spray it with cooking spray. (I used silicone, easy for them to pop out!) This recipe makes 30 cookies, so if you have two mini muffin pans, use both to make the cookies faster.

Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.

Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick. If you want to add chocolate chips, add them in now.

Using a small medium scoop or tablespoon, place cookie dough into prepared muffin pans. If you want to stuff these with any peanut butter cups or rolos, go ahead and push them into the center of the dough if you wish, they’ll be covered with frosting, so it’s ok if they melt while baking.

Bake for 12 minutes. Remove from oven. The centers will collapse a little and that is ok.

When the cookies are completely cool, remove them from the pan and place on a cooling rack.

Frost or pipe some green frosting on top of each of the cookies and add a chocolate football on top as well

Melt some white chocolate in the microwave in 20 second increments, stirring in between until melted. Pour or spoon it in a piping bag with small round tip or cut the corner of ziplock bag or pastry bag and pipe the stitching on top of each of the footballs.

Let the white chocolate cool down for a couple of minutes before piping the football stitching. Do the 4-5 short lines across the football, then pipe a long line across the short lines. This method works better than piping the long line first. Let white chocolate set.

Store treats in an airtight container at room temperature or in the fridge until ready to serve. I prefer to keep them in the fridge to store longer. Store on the counter for up to 3-5 days and up to a week in the fridge.