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In a bowl combine the OREO crumbs and softened cream cheese with a spatula until the mixture is combined and sticks together. Form the dough into balls, I used 1 heaping tbsp of dough per ball. Place the OREO cookie balls on a baking sheet lined with wax paper and place in the freezer for 10 minutes.

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Instructions. Either finely chop 12 of the Oreos or pulse them into small pieces in your food processor. In food processor or mixer, blend cream cheese, butter and chocolate syrup. 8 ounces cream cheese, ½ cup butter, 2 Tablespoons chocolate syrup. Blend in powdered sugar and then stir in finely chopped sandwich cookies.

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Place a cookie sheet inside the refrigerator to chill for 1 hour. Near the end of the chill time, begin to prepare the melting chocolate. Place the chocolate wafers in a microwave safe bowl and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and return to the microwave for an additional 30 seconds.

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Instructions. In the bowl of a food processor, put your oreos and cream cheese in and pulse until combined. Using a 1-inch cookie scoop, scoop the mixture into balls. Place on a parchment-lined cookie sheet. If making these into footballs, shape into logs and then pinch the ends of each truffle to resemble a football.

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Custom Football Oreos: Options. When it comes to flavor and presentation, there are several custom cookies to choose from. Our Oreos are available in milk, white, or dark chocolate flavors, or you can order a mixture of a few different flavors for a little more variety. The chocolate-dipped cookie turns an average Oreo into something truly.

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How to make Football Shaped Oreo Truffles. Step 1 - Finely crush Oreos in a food processor. Step 2 - Next, combine cream cheese that is softened and crushed cookies until well blended. Step 3 - Form mixture into 1″ balls. Step 4 - Then shape into an oval football shape. Place on the baking sheet.

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Football Shaped Oreo. Taste test: A few years back, Nabisco brought us the original Football Oreos as round Oreos with football-related designs on one cookie out of each sandwich. This product had the same "Football Oreo" name on the package, but it wasn't the same, as they went one better and made the cookies in the shape of a football. Oreo.

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FOOTBALL OREOS STUFFED INSIDE CHOCOLATE CHIP COOKIES-YUM! 2 sticks soft butter 3/4 Cup packed light brown sugar 1 Cup sugar 2 large eggs 1 Tablespoon vanilla 3 1/2 Cups all purpose flour 1 tsp. kosher salt 1 tsp. baking soda 10 oz chocolate chips 1 bag Oreo Cookies-football shaped if you can find them!

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Instructions. Using mixer, beat cream cheese and butter for 3 minutes. Add powdered sugar and beat an additional 2 minutes, scraping down the sides of the bowl as necessary. To the bowl of cream cheese, add Nutella/peanut butter or chocolate syrup and crushed Oreo cookies. Blend completely.

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Place cookies in a food processor. Pulse until they are fine crumbs. 36-38 Oreo cookies. In a separate bowl, beat the cream cheese until it is smooth. Add the Oreo crumbs and mix until well combined. (Alternatively, you could use a stand mixer or just add the cream cheese to the food processor, if desired.

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In a large mixing bowl, combine oreo cookies with softened cream cheese. Refrigerate mixture for 10 minutes. Scoop into 1-inch balls, then shape into footballs. Place on silicone or parchment-covered baking sheet. Place in the freezer for 15 minutes or until firm. Melt dark chocolate according to package directions.

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Place chocolate chips into a microwave-safe bowl, and microwave in 30-second intervals, until melted and smooth. Dip each Oreo truffle into the melted chocolate, set onto plates. Let chocolate set. Drizzle with icing in a football pattern. Let set completely.

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Add the Oreo crumbs and combine well. Use a cookie dough scoop about 2 tablespoons to get uniform sizes. Roll into balls, then roll into an oblong shape and place on a cookie sheet lined with wax paper. Pat down the top slightly and pinch the ends slightly to form the football shape. Place in freezer at least 1 hour.

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Freeze the footballs while preparing the chocolate. In a double boiler (or in a heatproof bowl set above a pot of simmering water), add the chocolate and stir frequently until melted. Remove the cookie footballs from the freezer. Add a few balls at a time to the melted chocolate and roll them around with two forks.

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Use a French rolling pin to roll out the dough between the parchment paper until the dough is a quarter-inch thin. Use a football-shaped cookie cutter to cut out cookies. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper. Set the cookies on the baking sheets 1 inch apart.

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Remove a spoonful (about 2-3 Tbsp) and place in a small ziploc bag. Seal and set aside. To the bowl of cream cheese, add chocolate syrup and crushed Oreo cookies. Blend completely. Line a large bowl with plastic wrap. Drop the cream cheese mixture into the plastic wrap lined bowl.