Football Cookie Balls

Dish type


    • 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


  1. Mix cream cheese and cookie crumbs until blended.
  2. 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.
  3. Refrigerate 1 hour or until firm.
  4. 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.
  5. 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.
  6. How to Store: 
Store in tightly covered container in refrigerator.