Football Cookie Balls

Football Cookie Balls


Mix cream cheese and cookie crumbs until blended.
Shape into 40 (1-inch) football shapes. Freeze 10 min. 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.
How to Melt Chocolate: 
Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
How to Easily Dip Cookie Balls: 
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.
How to Store: 
Store in tightly covered container in refrigerator. 


Ingredients

6
oz.
(3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
pkg.
(15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
1
pkg.
(4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1
Tbsp.
white decorating icing

Nutrition Information


What you need to make Football Cookie Balls

Select the ingredients to be added to the Other Items section of your shopping list, and click the Add ingredients button.

IngredientAdd/Remove
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
1 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1 Tbsp. white decorating icing

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