Prepare Chocolate Footballs: Melt dark chocolate and pipe into football molds. Refrigerate for 5-10 minutes until set. Melt white chocolate for laces, pipe on top, and chill again.

Make Cookie Dough: Preheat oven to 350°F (175°C). Cream together softened butter, sugar, and vanilla until light and fluffy. Gradually add flour until combined.

Shape Cookies: Scoop dough using a tablespoon, roll into balls, and coat in nonpareil sprinkles. Place on lined baking sheets.

Chill Dough: Refrigerate dough balls for about 10 minutes before baking.

Bake: Bake for 10-12 minutes until lightly golden on the bottom.

Add Chocolate Footballs: Press a chilled chocolate football into the center of each cookie while warm.

Cool and Store: Cool on baking sheet for 2 minutes, then transfer to wire rack. Chill to firm chocolate, store in an airtight container.