62 Super Bowl desserts to sweeten the score (2024)

There might only be two teams to root for on game day, but that doesn’t mean your dessert options need to be limited. Celebrate your squad’s win (or console your friends on the losing team) with a roster full of sweet treats. Any of these dessert recipes that you choose to whip up for game day will be much needed after drinking and eating savory Super Bowl snacks like Buffalo chicken wings, twice-baked potatoes, meaty sandwiches and chips and dips.

Cookies, brownies and cupcakes round out the first string of players in our lineup. Everything from standard chocolate chip cookies and skillet brownies are easy to make and are guaranteed crowd-pleasers. If you want to go all out, just about anything can be turned into a football — we transform truffles, cupcakes and cookie dough into treats that you’ll be tempted to toss around with your friends. There are a few unexpected additions to this list too. Cheesecake brownies, a build-your-own cannoli station and a few fun takes on traditional tiramisu are a great idea if you want to add something unique to the mix. There are also plenty of flavorful options when it comes to noshing here and there — you can snack on puppy chow, fondue or cake pops between all of the savory snacks.

If you plan to spend the day cheering on your team, congrats! And if your team didn’t make the playoffs, consider this collection of Super Bowl desserts your consolation prize.

We’ve got a blank space on our Super Bowl dessert roster, and Mama Kelce’s infamous chocolate chip cookies are sure to complete the lineup. A combination of white and brown sugars gives these buttery cookies the perfect level of sweetness. Using cake flour instead of the usual all-purpose keeps the cookies soft and tender. And why not add white chocolate chips and pecans to the batter for even more flavor?

The football game doesn’t hold a candle to these rich, decadent chocolate truffle footballs. A food processor comes in handy for crushing the Oreos into fine crumbs — mix those with cream cheese, then form the mixture into football-shaped truffles. Melted dark chocolate is used to coat each truffle in a sweet shell; we use white chocolate to pipe on the football’s stitching.

Each of these individual chocolate cupcakes comes complete with its own football field. Chocolate-covered almond footballs, white chocolate yard lines and pretzel goal posts all sit atop green buttercream turf. Hungry hands are guaranteed to come in off the sidelines to snatch these up.

Chewy cookies flavored with melty chocolate and warming spices can and should be enjoyed long after the holidays end. Sticky molasses and a touch of corn syrup keep the cookies sweet and chewy. Both crystallized and ground ginger pack a big punch, and each cookie has a double helping of chocolate as well, in the form of cocoa powder and chocolate chips. Roll each cookie in more sugar to add a final touch of sweetness and crunch.

Whoopie pies are a classic, and if you ask us, they have the perfect cake-to-frosting ratio. Each rich and decadent chocolate cookie has a cake-like texture, but they are sturdy enough to hold up to the fluffy vanilla buttercream in the center. You can easily play around with the flavor of the buttermilk — add some lemon or orange zest for a citrusy zing, or add even more chocolate flavor with a cocoa frosting.

There will be cookies aplenty for game-day viewers (and some to send folks home with) if you make a batch of these cookies. These are no ordinary oatmeal raisin cookies — we take a few steps to make them special. We toast the rolled oats, add molasses for a slightly caramelized sugar flavor and amp up the warming spices with the addition of fragrant cardamom. The chewy dough is complemented by a generous amount of equally chewy raisins.

A dessert station is a great idea when entertaining a crowd — and what better sweet treat than a cannoli? Guests can build their own cannoli whenever the sugar craving hits. Set out pre-made cannoli shells, bowls of whipped ricotta filling and all of the classic toppings, such as chocolate chips, pistachios and almonds, toffee bits and plump maraschino cherries.

Low effort doesn’t mean a sweet treat has to be boring. To make this puppy chow (sometimes known as muddy buddies), all you need are a couple of bowls, a spatula and a plastic bag. Shake the chocolate and peanut butter-coated pieces of cereal to cover each cluster in plenty of powdered sugar. Arrange bowls of puppy chow and small serving cups for guests to nibble on.

Chocolate lovers, this one is for you. These brownies are the perfect combination of chewy and fudgy and have just a hint of that boxed flavor that we all know and love. A combination of bittersweet chocolate and cocoa powder makes them extra rich and decadent, and a touch of espresso powder really brings out the chocolate flavor. We like to stir in some more chocolate chips at the end, but you could also add your favorite nuts, like walnuts or pecans.

You get the best of both worlds with these cheesecake brownies. Each bite is layered with equal amounts of fudgy chocolate brownies and a silky cherry-studded cheesecake. We amp up the cherry flavor that you find in Black Forest cake by swirling tart cherry preserves into the cream cheese layer.

These easy cookies are the perfect game-day dessert. Their signature crosshatch pattern will have guests reminiscing about their old-fashioned favorites. They come together with just a few pantry ingredients and the dough only needs to chill for about 30 minutes, so you can easily make a batch or two in between the rest of your party prep.

Dips beyond the savory variety are more than welcome at our Super Bowl parties. This luscious ricotta- and cream cheese-based spread is the sweetest way to celebrate your team’s win. Just top it with any cannoli toppings you can think of — we like to use salted caramel sauce (store-bought or homemade), pretzels, crushed waffle cones and fresh fruit for dipping.

These sweet little edible footballs are hiding a fun surprise inside — cookie dough! This recipe doesn’t have any flour or eggs, so the raw cookie dough is entirely edible. Coat each edible football in a robe of dark chocolate, then use melted white chocolate to draw the laces.

German chocolate cake might not be the first dessert you’d expect to see at a game day party, but its chocolatey, not-too-sweet flavor is the perfect way to end the party. From the cake layers to the coconut icing, each component can be made ahead of time and assembled whenever you have a few minutes. The best part is that this cake is meant to look rustic, so don’t worry too much about making it look perfect.

Vanilla cake with vanilla frosting is a combination that cannot be beaten. And who doesn’t love a cupcake for any occasion? Each cupcake is topped with a generous swirl of silky smooth buttercream frosting and an even more generous pinch of rainbow sprinkles. Name a more celebratory dessert — we’ll wait.

This make-ahead dessert is a surefire way to end the night on a sweet note. The creamy whipped chocolate custard is flavored with vanilla and espresso powder, which brings out the rich flavor of the chocolate. All it needs is a dollop of whipped cream to take it to the next level.

If anyone was craving s’mores, this is the cookie for them. The chewy chocolate cookie dough comes together in a snap, and as they bake, the fluffy marshmallows in the center start to melt and caramelize (no campfire needed). We like to sprinkle the cookies with mini chocolate chips right when they come out of the oven, so you get an even more intense chocolate flavor.

All the amazing flavors of tiramisu with the ease of banana pudding? This is fusion dining at its finest, if you ask us. We combine instant banana pudding with creamy mascarpone and swap the ladyfingers for a banana pudding classic — vanilla wafers. This dessert can be made the night before — all you need to do is dust the top with some cocoa powder before serving.

These cookies have it all — they’re sweet, salty, nutty and everything in between. Each crispy crumble of potato chip complements the chewy texture of the cookie dough, which is expertly sweetened with both white and brown sugars. We like pecans here, but use whatever nuts you enjoy the most (or swap them for semisweet chocolate chips).

Lightly spiced with cinnamon and anise, these fragrant, buttery cookies have a texture similar to shortbread. Toast ground walnuts (or almond flour, if you prefer) in the oven for a few minutes before making the dough, which will bring out their nutty flavor . They are delicious on their own, but Giada gives them her signature Italian twist by piping on orange liqueur-infused powdered sugar football laces.

Each of the three components for this pie are so simple, but when made well, they create one of the most special and decadent desserts we can think of. Piles of thick chocolate custard and airy whipped cream lay atop a perfectly flaky pie crust. If you need to save some time on dessert prep, opt for your favorite store-bought pie crust instead of making your own.

These flavorful desserts are fun to make and fun to eat. No matter the occasion, guests will surely be grateful to see a platter of bomboloni, fresh from the fryer. The sugary soft dough has a sweet surprise in the center — either chocolate-hazelnut spread, sticky jam or pastry cream. Be sure to roll each bomboloni in more sugar before serving to add extra crunch.

Just when you thought chocolate chip cookies couldn’t get any better! Browning the butter before making the cookie dough makes a world of a difference. These thick, chewy cookies have a subtle nutty flavor that is unmatched. You’ll never go back to regular chocolate chip cookies after tasting these.

This kid-friendly dessert has all of the wonderful flavors of tiramisu, minus the coffee. We swap out the traditional espresso and dip the ladyfingers into homemade strawberry milk instead. Kids and adults will savor each bite of fruity mascarpone. Top the dish with edible flowers, if you’re feeling fancy.

We’ll go ahead and pretend that the fruit we’re eating isn’t just a vessel for enjoying the rich, indulgent chocolate fondue. And all it takes is some chocolate, heavy cream and corn syrup and soon you’LL have a silky sweet spread, perfect for dipping bite-sized pieces of bread or fruits,. No fondue pot? No problem! This can be made in a regular saucepan on the stovetop.

No-bake cookies are a no-brainer if you’re making a lot of other snacks for your Super Bowl party. They’re sweet, chocolatey and nutty, thanks in large part to the Nutella spread that helps bind the dough together. We use quick-cooking oats, which give the cookies a bit of a chewy bite while remaining soft.

No need to turn on the oven or buy any specialty ingredients to make this crowd-pleasing dessert. Store-bought items like instant pistachio pudding, Cool Whip and vanilla wafer cookies are layered together and left to sit in the fridge overnight. The pistachio pudding adds a mild nuttiness to the dessert, and the cookies soften slightly as they soak up all of the creamy ingredients.

These two-biters are a great way to get a little taste of something sweet. The brownie bites are naturally sweetened with maple syrup and remain moist, thanks to the addition of applesauce. A cheesecake filling spooned into the centers of each brownie is lightened by incorporating light sour cream or Greek yogurt into the cream cheese. Top each bite with another hit of chopped chocolate, if you’d like.

Guests will think you spent hours in this kitchen making this show-stopper Super Bowl dessert. In reality, each component is super simple to make. A foolproof chocolate wafer cookie crumb crust is baked until set, then filled with a dreamy, creamy chocolate mousse. You can make the pie up to 24 hours in advance.

Blondies don’t get the same love and attention as their brownie counterparts, but we appreciate them for their chewy texture and simple flavor. We’ve incorporated cinnamon to mimic the flavor of warming spices that you find in snickerdoodle cookies. The blondies have the same cinnamon-sugar mixture lining the surface, so each bite has a crackly crunch to it.

Icebox cakes are perfect if you either don’t have much time or don’t feel confident making an elaborate dessert for your party. This recipe is inspired by the flavors of Mexican chocolate, which is flavored with cinnamon and spicy cayenne pepper or chiles. We layer a whipped cream cheese mixture over graham crackers and flavor everything with warm spices for some subtle heat.

These shortbread bars, which are layered with peanut butter caramel, are keeping a big secret! They are sweetened without any refined sugars, relying on coconut sugar, honey and Medjool dates instead. You could also keep these vegan-friendly by substituting maple syrup for the honey.

Cue the nostalgia. If Cinnamon Toast Crunch was your cereal of choice as a kid, you’ll want to try these mochi bars. Two cultures collide when glutinous mochi bars meet the crave-able flavors of cinnamon cereal. Each bite is pleasantly chewy and perfectly sweet.

No-bake cheesecake is one of our go-to desserts when it comes to feeding a crowd. Everything, including the sweet yet tart raspberry sauce that goes on top, can be made ahead. Just slice the mixture into squares, add a drizzle of the fruit sauce and snack away.

If you need a pick-me-up during the game, tiramisu is the dessert for the job. All of the same techniques are used to make this tiramisu, but it’s assembled on a rimmed sheet pan, making it easy to layer and serve (not to mention it can feed up to 16 people). Make a batch a few hours before game time so the ladyfingers have time to soak up all of the delicious espresso and rum.

One way to elevate brownies? Bake them in a flaky pie crust. It’s a simple, low-effort dessert that will leave party-goers pleasantly surprised. Like any pie worth its salt, make sure to top each slice with a scoop of vanilla ice cream or a dollop of whipped cream.

These cakey cookies have major peanut butter-filled pretzel vibes. Sweetened with maple syrup and coconut sugar, each bite has the perfect amount of sweetness, contrasted with the saltiness of the crushed pretzels. We use tahini instead of peanut butter, which has an equally nutty flavor.

Moistened with brown sugar and coconut oil and flavored with two kinds of chocolate (cocoa powder and dark chocolate chunks), no one would ever know these are gluten-free, let alone vegan. These plant-based morsels are super easy to make in a stand mixer and you don’t need to chill the dough — just roll and bake them. The hardest part will be letting them cool before eating.

One slightly unconventional trick turns regular Rice Krispie Treats into something extra special. TODAY culinary producer Katie Stilo recommends using both mini marshmallows and a jar of marshmallow fluff to make these the most ooey gooey treats ever. Her other secret ingredient is salt — a little goes a long way in bringing out the sweetness of the marshmallows and butter.

These dessert bars are appropriately named. Magic really does happen when chocolate, nuts, potato chips and condensed milk all meld together on top of the buttery chocolate graham cracker crust. These bars are also versatile, so feel free to swap out any ingredients you don’t love and add things like toffee bits, M&Ms and different kinds of nuts.

Make your life easier and get dessert done far ahead of time. On game-day, you can concentrate on making sure the savory snacks are flowing. When it’s time for dessert, this peanut butter, marshmallow and dark chocolate icebox pie will be ready to go.

Cake pops have some serious staying power, and we couldn’t be happier about that. They’re the perfect way to indulge in a bite or two of dessert when the sugar cravings hit. It’s a great way to use up leftover cake scraps and frosting and turn them into something adorable and delicious. Get the kids involved in this too — they’ll love coating the cake balls in sprinkles and other candies.

Cookies-and-cream ice cream is one of the most popular flavors, and we’re turning it into an icebox cake. Whipped cream and sour cream are a luscious combination, and chocolate sandwich cookies like Oreos add the signature cookies-and-cream flavor. The best part is you never even have to turn on the oven — all the magic happens in the freezer, but make sure to let the cake thaw out slightly in the refrigerator before serving.

This cake was born party-ready (especially if you’re celebrating your team’s win). We have a secret thought — this recipe uses boxed cake mix. Don’t knock it until you’ve tried it — making a few adjustments to boxed cake instructions (like using butter instead of oil) can turn store-bought mix into a moist, delectable cake. A drizzle of chocolate ganache makes it even better.

St. Louis’s team may have moved west, but the city’s butter cake remains. These cakey bars have a similar texture to that of a blondie, with a custardy cream cheese layer on top. We doctor boxed cake mix to create that signature buttery bottom layer.

Much like how adding salt to baked goods brings out the natural sweetness, the soy sauce in these brownies enhances the chocolate. Its umami flavor is not as pronounced as you might think — instead, it adds a subtle, yet complex flavor to the dessert. Even better, these brownies are made with almond flour, so guests with gluten intolerances can enjoy them too.

You just might mistake these no-bake bars for the ever-popular peanut butter cup. Crushed graham crackers stud the creamy peanut butter layer before everything is topped with a rich dark chocolate ganache. You’ll spend more time waiting for these bars to chill in the refrigerator than you will actually making them. A sprinkle of flaky sea salt is optional, but totally worth it.

Depending on where your watch party is happening, chances are the weather outside is less than ideal. Bring a bit of sunshine to the event by making these easy lemon bars. The buttery sweet shortbread crust is perfectly complemented by the tart, creamy lemon custard on top.

All you need to make these one-bite cookie balls is a few pantry ingredients and a food processor. Just blend rolled oats, nuts, jam or jelly and honey together and form the mixture into balls. We like to add some mini chocolate chips for more sweetness and a bit of crunch.

For this take on Nanaimo bars, we incorporate peanut butter into these custard-like chocolate bars. Top a buttery graham cracker crust with a layer of citrus-infused condensed milk pudding, toasted peanuts and melty chocolate chips. Keep them chilled or serve them right away if you don’t have time to make them in advance.

These bite-sized peanut butter cups are just as delicious as the store-bought kind, and they’re so easy to make. A silky smooth peanut butter cup filling is enrobed in the perfect amount of melted chocolate. You can use semisweet or bittersweet chocolate here, depending on how sweet you want the top layer.

If you’re one to eat raw cookie dough by the spoonful, might we suggest trying this recipe? These cookie dough bars are free of gluten and refined sugar and are plant-based to boot. The almond flour and peanut butter cookie dough is studded with chocolate chips, then pressed into a loaf pan. Layers of peanut butter caramel and melted chocolate add even more flavor.

There’s something about serving from a big skillet that makes eating the likes of cookies and brownies even more fun. These flourless brownies are made with almond flour, which adds a subtle nutty flavor. Top this skillet brownie with a few scoops of ice cream while it’s still warm and let people dig in.

No need to spend your time scooping and rolling individual balls of cookie dough. Press this vegan dough into an even layer in a baking dish and bake them like you would a batch of brownies. A stand or handheld mixer makes quick work of the batter, but you can still make these with a bowl and spoon if you’d like.

With just four ingredients, these brownies get most of their flavor from a whole cup of chocolate-hazelnut spread. Beating the eggs until they are thick, frothy and aerated is the most important step here — it’s the key to the mousse-like texture. They’ll last up to one week in the refrigerator, so they’re a great make-ahead dessert.

Anyone who goes crazy for peanut butter will love this no-cook fudge recipe. All you need to do is mix together peanut butter, coconut oil, maple syrup and vanilla extract and freeze the mixture until it achieves a fudge-like texture. In truth, you can use your nut or seed butter of choice, especially if some of your guests have a peanut allergy.

Get all the satisfaction that comes from biting into a chewy, crackly sugar cookie without rolling the dough into individual balls. You can press this buttery dough right into a pan and bake them the same way. Our best tip: pull the cookie bars from the oven while they still look slightly underbaked — this will create the most chewy, delightful texture.

Ice cream is technically optional here, but why not go all out for game-day? The dough for this skillet cookie is pretty standard — it’s buttery, rich and studded with bittersweet chocolate chips. The dough can be made ahead of time and pressed into the skillet. Just bake it off when the game starts so you have a warm cookie to dig into for dessert.

Fluffernutters are a classic — peanut butter and gooey marshmallow are spread over soft slices of white bread. It’s a classic childhood snack that we definitely don’t eat enough of. To make these cookies, a thick layer of marshmallow fluff is sandwiched between two soft and fluffy peanut butter cookies instead of bread. If you want to take things a step further, you can use a blow torch to toast the marshmallow spread for campfire vibes.

These fudgy brownies are far from standard. Each slice has a hidden layer of gooey caramel sauce — the caramelized flavor helps balance out the sweetness of the chocolate. Plus, each brownie gets its very own pretzel twist on top, adding some crunch and saltiness. We recommend pulling the brownies from the oven while they look slightly underdone so they remain chewy and dense.

The combination of browned butter and dark brown sugar is a one-two punch of flavor. The browned butter adds complexity, while the brown sugar adds a unique but subtle molasses flavor to the dough. We also use a combination of chocolate chunks and chocolate chips, adding layers of different textures to the cookies.

Cake bites might just be the best thing since cake pops. Bake this moist chocolate-peanut butter cake in a regular cake pan, then cut the layer into bite-sized pieces. From there, embrace your inner cake stylist and pipe swirls of peanut butter meringue buttercream onto each bite.