Touchdown OREO Cookies
Ingredient List
- 6 Tbsp. ready-to-spread white frosting, divided
- ½ tsp. green gel food color
- 24 OREO Cookies, divided
- 12 football-shaped sprinkles (about 1 Tbsp.)
- 24 number-shaped sprinkles (about 1/4 tsp.)
- 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate
Nutritional Information
| Calories | 90 |
| Total fat | 4g |
| Saturated fat | 1.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbohydrate | 13g |
| Dietary fiber | 0g |
| Total sugars | 9g |
| Added sugars | 8g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 6% DV |
| Potassium | 0% DV |
- 1
Spoon 2 Tbsp. frosting into pastry bag fitted with small round writing tip; reserve for later use.
- 2
Add green food color to remaining frosting in small microwaveable bowl; mix well. Microwave on HIGH 5 sec. or just until frosting is softened (Do not microwave frosting until melted.) Stir until frosting is of glaze-like consistency. (If necessary, microwave frosting an additional 2 to 3 sec.)
- 3
Spread green frosting onto tops of 12 cookies; place in single layer on parchment-covered baking sheet. Refrigerate 10 min. or until frosting is firm.
- 4
Use about half of the reserved white frosting to pipe lines onto tops of green-frosted cookies to resemble lines on a football field.
- 5
Add 1 football-shaped sprinkle and 2 number sprinkles to top of each green-frosted cookie, gently pressing sprinkles into frosting to secure. Let stand until frosting is firm.
- 6
Melt semi-sweet chocolate as directed on package; spread evenly onto tops of remaining cookies. Place in single layer on second parchment-covered baking sheet. Refrigerate 10 min. or until chocolate is firm.
- 7
Pipe remaining reserved white frosting onto tops of chocolate-covered cookies to resemble footballs as shown in photo. Let stand until frosting is firm.