Ingredients
Cookies
- 30 Nutter Butter cookies
Chocolate Coating
- 12 ounces chocolate chips
Decoration
- 1 cup white chocolate melts
Instructions
- Melt the chocolate chips: Microwave the chocolate chips in 30-second intervals, stirring thoroughly after each burst, until the chocolate is completely melted and silky smooth, ensuring no chunks remain.
- Coat the cookies: Dip each Nutter Butter cookie into the melted chocolate, fully covering both sides. Place the coated cookies on parchment paper and allow them to cool at room temperature, or refrigerate briefly to speed the setting process.
- Melt the white chocolate: Following the package instructions, melt the white chocolate melts until smooth and ready for piping.
- Decorate as footballs: Transfer the melted white chocolate into a piping bag and cut a small opening at the tip. Pipe football laces onto each chocolate-coated cookie by drawing a straight line down the center and adding small horizontal stitches across it. Let the white chocolate harden completely before serving or storing.
Notes
- Using parchment paper prevents the cookies from sticking as the chocolate sets.
- Refrigeration helps the chocolate set faster but avoid leaving cookies too long to prevent moisture buildup.
- For a more intense chocolate flavor, use semi-sweet or dark chocolate chips in place of milk chocolate.
- These treats can be stored in an airtight container at room temperature for up to 3 days.
- To make piping easier, ensure the white chocolate is warm but not too hot to avoid running.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
