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Dessert Recipes

CHIPS AHOY! PB & J Football Cupcakes


Perfect for football game entertaining – a delicious combination of Chips Ahoy! and your favorite PB&J!

What You Need

CHIPS AHOY! PB & J Football Cupcakes


  1. Heat oven to 350°F.
  2. Place 1 cookie, top side down, in each of 24 paper-lined muffin cups, pressing onto bottom of cup if necessary to fit.
  3. Prepare cake batter as directed on package; spoon over cookies.
  4. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
  5. Spoon 3 Tbsp. jam into pastry bag or small resealable plastic bag; cut small piece off one bottom corner of bag. Insert tip of bag into center of each cupcake, then gently squeeze small amount of jam into cupcake. Spoon remaining jam into separate resealable plastic bag; reserve for later use.
  6. Mix peanut butter and frosting until blended; spoon into large pastry bag fitted with 1/4-inch round tip.
  7. Remove paper liners from cupcakes. Place cupcakes, upside down, on serving plates. Pipe peanut butter mixture onto cupcakes to resemble footballs as shown in photo.
  8. Cut small piece off one bottom corner of reserved jam-filled bag; use to drizzle jam over cupcakes for the football laces.

Prepare using a chocolate cake mix and/or grape jelly.

Cooking time (duration)

Prep: 15 min Total: 1 hr 15 min

Number of servings (yield)

24 servings




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Nutritional Information

220 calories, 10g total fat, 2.5g saturated fat, 25mg cholesterol, 210mg sodium, 31g carbohydrate, 0g dietary fiber, 21g sugars, 2g protein


Prepare using 72 paper-lined mini muffin pan cups and Mini CHIPS AHOY! Chocolate Chip Cookies to make 48 mini cupcakes. Reduce the baking time to 10 to 12 min. or until toothpick inserted in centers of cupcakes comes out clean.

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