Chocolate Oatmeal Cream Pie Footballs

Chocolate Oatmeal Cream Pies for football season! Just like the classic, but chocolate!

Need a cute Superbowl treat to bring to the game this weekend?

These are so easy to make and delicious to eat! They would look perfect on the dessert table! Just like the classic, Little Debbie Oatmeal Cream pie, except these are made with chocolate. So soft and delicious!
Chocolate Oatmeal Cream Pies for football season! Just like the classic, but chocolate!
Other Football food ideas…

Chocolate Oatmeal Cream Pie Footballs


For the Cookies:

  • 1 cup butter flavored Crisco
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 2 eggs
  • 1½ cup flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • 1/4 cup unsweetened cocoa powder
  • 1½ cup quick oats

For the Filling:

  • 1 Tbsp very hot water
  • pinch salt
  • 10oz Marshmallow Fluff
  • ¾ cup butter flavor Crisco
  • 2/3 cup powdered sugar
  • 1 tsp vanilla

For the Topping:

  • 4 oz white chocolate, melted


Step 1

  1. In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda, cocoa and cinnamon. Mix in the oats.

Step 2

  1. Drop by ONE tablespoon onto a parchment lined cookie sheet (shape into an oval). Bake 7-8 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK! Pinch edges of cookies into a football shape if they have rounded too much.

Step 3

  1. After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy.
  2. Add in salt water and mix until well combined. Spread filling on one cookie and press second cookie on top.

Step 4

  1. Using melted chocolate, drizzle the top to look like a football. Allow to set about ten minutes. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 31, 2012

Comments & Reviews

  1. Yes, I understand how to do that. However, whether on my mobile device or on a computer, after the list of ingredients, it says “Directions:” and then that is the end of the post. No directions are given. Please review your page and see for yourself. I would still like to make these someday…so if you could send me the directions, that would be great! Thanks!

  2. I would really like to make these but there are no directions. Even when I click print, it just says “directions” with nothing underneath.

  3. Butter flavored crisco is pretty nasty tasting stuff. The first time I made these, they tasted like they had coconut in them.

    The second time I made them I replaced the butter flavored crisco in the filling with equal parts regular crisco and real butter. That made a big improvement in the taste.

    Next time I’m going to completely get rid of all the cricso in both the cookies and filling then substitute with butter.

  4. Question… I see the yield is 20. Is that 20 sandwich cookies, or 20 individual cookies (so only 10 once they’ve been put together). I’m trying to scale for a party. Thank you!

    1. I was able to get about 45 cookies out of this recipe with a #50 scoop. That will yield a little over 20 sandwich cookies.

      The #50 scoop is a nice sized cookie. But two of them in a sandwich cookie with filling is a large portion. I’ll use a smaller scoop next time. I’ll try a #60.

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