Chocolate Chip Cookie Dough Footballs, recipe provided below (adapted from Life, Love, & Sugar)
- 3/4 cup salted butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1-2 tbsp water, if needed
- 1 1/2 cups mini chocolate chips
- 16 oz chocolate candiquick
- 3 oz vanilla candiquick
- Cream butter and sugar together until light and fluffy, about 3-4 minutes.
- Mix in vanilla extract.
- Add flour and mix until well combined. Dough will be thick. Add 1-2 tbsp of water, if needed to help the dough come together.
- Stir in mini chocolate chips.
- Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet.
- Refrigerate balls for about 30 minutes, or until firm.
- Melt chocolate candiquick in a bowl until smooth.
- Using a toothpick (or the fork method mentioned above) dip the footballs into the melted chocolate, then tap to remove excess.
- Place balls back onto parchment lined cookie sheet to harden.
- Once the balls are dry, melt the vanilla candiquick.
- Pipe the vanilla candiquick onto the footballs to create the strings. Allow to dry.
Ice Cream Football Sandwich, recipe/ steps provided below (adapted from The Celebration Shoppe)
- Mini Ice Cream Sandwiches
- Wooden Spoons
- Sharpie (coupon details for Target below!)
- Rubbermaid storage containers (coupon details for Target below!)
- White cake icing
- Resealable bag
- Icing tip #4 and connector
- Optional: Chocolate sprinkles
- Using a Sharpie, draw football plays, referee stripes or team colors on wooden spoons
- Unwrap your ice creams and lay them on a sheet of wax paper or in Rubbermaid container
- Pierce one end of the ice cream with a knife so that your wooden spoons can be inserted easily later
- Cut the edge of resealable bag, insert your icing connector and tip, spoon in icing and pipe football design
- Place in Rubbermaid container and freeze until guests arrive.
- Insert wooden spoons, sprinkle container with chocolate sprinkles (to finish the look) and serve.
Tip: If you serve them at halftime and they’re hard frozen, they should last the full 30 minutes!
Chocolate Cheesecake Football Shooters, recipe provided below (adapted from The First Year)
- 12 oz chocolate chips
- 1/2 cup heavy cream
- 1 package, 8 oz, cream cheese, softened
- graham crackers, 2 sleeves, crushed
- PEANUT BUTTER STUFFED CHOCOLATE FOOTBALLS
- In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
- Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.
- Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Refrigerate for 20 minutes.
- Crush the graham crackers. I like to break them up and put them inside 2 ziploc bags (to ensure the crumbs don’t get out) and use my rolling pin to crush them. Once crushed, add 2 tbsp of graham cracker crumbs to each glass.
- Transfer a little bit of the cheesecake mixture to a piping bag and pipe the cheesecake into each glass. Refill the pipping bag as needed. *You could just spoon the cheesecake into the glasses, but I think piping it makes the filling like a little fancier.
- If you plan to serve them later, refrigerate and be sure to cover the glasses with plastic wrap or tin foil.
- Before serving, top each shooter with a peanut butter stuffed chocolate football
Football Whoopie Pies. recipe provided below (adapted from Party Blueprints)
- 6 tablespoons (3 ounces) shortening
- 1 cup sugar
- 1 large egg
- 1 cup milk
- 5 tablespoons cocoa
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- Preheat oven to 350°. Cream together shortening and sugar. Add egg and vanilla, beating well until blended. In a bowl whisk together the flour, cocoa, salt, and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended. Using a cookie scoop, drop onto greased baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.
Cream Cheese Frosting
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners sugar
- 1 teaspoon pure vanilla extract
- With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
- Fill a piping bag fitting with a star tip with your cream cheese frosting. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.