Wingin’ It: Rival Blossom Cookies heat up Bills vs. Chiefs AFC Championship

Like peanut butter blossoms but with more antagonism!

Sure, football is a game, but it’s not just a game. Football is an experience. The kind of experience that goes better with a little food. If you’re a Buffalo Bills fan looking for something special to go with your game-day activities, Buffalo Rumblings has you covered!

This week, I return to my Wingin’ It roots, focus on fundamentals, and come away with a win I call...

Rival Blossom Cookies

As the competition has heated up in the 2024 NFL Playoffs, so has the temperature in my kitchen. The games have been exciting and the rich culinary traditions of Baltimore and Kansas City* give me plenty to work with. Doing another deep dive into the signature foods of Kansas City, I stumbled on the fact that they’re the home to Russell Stover chocolates, a brand I believe needs zero introduction.

Well Buffalo also has some chocolate traditions, with sponge candy leading the charge. This week’s recipe take an iconic cookie type and swaps the kisses for rivalry. And maybe I add a little extra something to tilt the recipe toward the Buffalo side of the ledger.

As always, giving credit where it’s due, my cookies are subtly changed from the classic Betty Crocker recipe found here.

*Sorry Denver, your city does too but I elected to make a tribute to Josh Allen for your game instead. I can make it up to you next time.

Rival Blossom Cookies

Makes: about 30
Active Time: 30 min
Total Time: 60 min

Ingredients

1 egg
1⁄2 cup unsalted butter, softened (some people may prefer salted butter)
1⁄2 creamy peanut butter
1⁄2 cup sugar
1⁄2 cup packed brown sugar
1 Tbsp molasses
1 1⁄2 cups all purpose flour
3⁄4 tsp baking soda
1⁄2 tsp baking powder
Sugar for dusting
OPTIONAL: Red pepper for dusting
8 oz. container of sponge candy
Russell Stover assorted chocolates (I may have deliberately selected a package that contained 17 pieces)

You’ll need: Mixing bowl, stand mixer or egg beater recommended, baking sheets, cutting board, sharp knife

1. Preheat oven to 375ºF with rack centered in oven; beat egg, butter, peanut butter, sugar, brown sugar, and molasses together in large mixing bowl.
2. Blend in flour, baking soda, and baking powder to form dough; shape dough into balls, approximately 1-inch in size.
3. Roll or dust with sugar and (optional) red pepper (see below).
4. Place dough balls on baking sheet about 2 inches apart from each other; bake about 8-10 min or until edges begin to brown. While cookies bake, cut chocolates into halves using dry utensils.
5. Press chocolates into cookies immediately after removing from oven (see tips below).
6. Remove cookies from sheet and onto cooling rack or similarly prepared surface.
7. Repeat steps 4 through 6 until all dough has been used.

Wingin’ It Tips and Prep Gallery

The gallery should be pretty straightforward. I have a GIF showing how...