Minutes Prep time: 25
Minutes Total time: 45
Servings: 6
Difficulty: easy
1 pkg (22.18 oz each) Duncan Hines® EPIC Cookie Dough Cookie Kit
4 tablespoons melted butter
1 egg
1 tablespoon water
white decorating icing, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 7 mg | 1% |
| Carbohydrate | 77 g | 26% |
| Cholesterol | 51 mg | 17% |
| Total Fat | 23 g | 35% |
| Iron | 3 mg | 15% |
| Calories | 524 kcal | 26% |
| Sodium | 343 mg | 14% |
| Protein | 5 g | 10% |
| Saturated Fat | 12 g | 61% |
| Sugars | 55 g | 5% |
| Vitamin C | 0 |
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Stir chocolate chip cookie mix, melted butter, egg and water together in a medium bowl until well blended.
Divide dough into 12 even portions, about 2 tablespoons each, and roll each into a ball. Place on baking sheet leaving at least 1-inch between cookies.
Bake 12 to 15 minutes, until lightly browned. Remove pan from oven and lift parchment paper off the pan to a flat surface. Working quickly and carefully, use the tips of your fingers to pinch two sides of each cookie and shape them into footballs.
Cool cookies completely on wire rack. Spread filling on flat side of half of the cookies. Top frosted cookie with another cookie to create sandwiches.
Pour sprinkles onto a plate. Roll sides of football sandwich cookies in sprinkles. If desired, use white icing to make lines on the top of each football sandwich cookie for the football's seams.
Football Sandwich Cookies
