Ingredients for Oreo Football Cookie Balls
- 8 ounces (227g) softened cream cheese
- Cookies
- Semisweet Chocolate
- White Decorating Icing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oreo Football Cookie Balls? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Oreo Football Cookie Balls
- In a large bowl, cream together 8 ounces (227g) of softened cream cheese and 1 teaspoon of vanilla extract until smooth.
- Crush 24 Oreo cookies into fine crumbs (using a food processor for even crumbs is recommended).
- Gently mix the crushed Oreos into the cream cheese mixture until well combined. The mixture should be firm enough to roll into balls.
- Shape the mixture into 40 football-shaped balls. You can use your hands or a small spoon to achieve a prolate spheroid shape.
- Place the footballs on a baking sheet lined with parchment paper and freeze for 10 minutes to firm up.
- Melt 12 ounces (340g) of semi-sweet chocolate chips in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each frozen football into the melted chocolate, ensuring it's fully coated.
- Place the chocolate-covered footballs back on the parchment-lined baking sheet.
- Use white candy melts or icing to draw laces onto the chocolate-covered footballs.
- Refrigerate for at least 1 hour, or until the chocolate is completely set and the cookie balls are firm.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
36g
Carbs
2g
