Football Cookie Balls Recipes

FOOTBALL COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 oval shapes to resemble footballs, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave semi-sweet chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in melted chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
• Melt white chocolate as directed on package; pour into resealable plastic bag to make decorating easier. Cut a small corner off the bag, then use to pipe chocolate onto footballs to resemble the laces. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for later use.

FOOTBALL CAKE POPS

Steps:

• Bake cake according to package directions; cool completely. In a large bowl, break cake into fine crumbles. Add frosting and stir until fully incorporated, adding more frosting if needed, until mixture maintains its shape when squeezed together with palm of hand. Shape 1 tablespoon into a ball, then mold into shape of a football. Repeat with remaining mixture. Place on parchment-lined baking sheets; refrigerate until firm, about 30 minutes., Meanwhile, place chocolate chips, peanut butter chips and shortening in a microwave-safe bowl. Microwave 30 seconds and stir; repeat, stirring every 30 seconds until melted and smooth, adding more shortening if needed. Do not overheat. , Dip a lollipop stick into chocolate mixture; insert halfway through a football shape, taking care not to break through the other side. Return to baking sheet until set; repeat to form remaining cake pops. Coat each cake pop with the chocolate mixture, allowing excess to drip off; reheat and stir chocolate mixture as needed. Return cake pops to baking sheets, ensuring they do not touch one another. Allow chocolate coating to set until firm to the touch. To decorate, use icing to draw laces onto cake pops.

FOOTBALL-SHAPED COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended.
• Roll into 40 (1-inch) balls; shape each into oval to resemble football. Freeze 10 min. Dip in melted chocolate; place in single layer on waxed paper-covered baking sheet. Use icing to draw laces on footballs.
• Refrigerate 1 hour or until firm.

PEANUT BUTTER FOOTBALL COOKIE

Steps:

• For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
• Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
• Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
• For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

FROSTED PEANUT BUTTER FOOTBALL COOKIES

Steps:

• Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
• Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
• In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

OREO FOOTBALL COOKIE BALLS

Steps:

• MIX cream cheese and cookie crumbs until well blended.
• SHAPE into 40 (1-inch) football shapes. Freeze 10 minute Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.
• REFRIGERATE 1 hour or until firm.