Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each one, until the chocolate is completely melted and smooth. Be careful not to overheat it.

Dip each Nutter Butter cookie into the melted chocolate, turning it so both sides are fully covered. Lift the cookie out with a fork and let the excess chocolate drip back into the bowl before placing it on a parchment-lined baking sheet or tray.

Allow the coated cookies to sit at room temperature until the chocolate is firm. To speed things up, place the tray in the refrigerator for a few minutes.

Once the chocolate coating has hardened, melt the white chocolate wafers according to the package directions. Stir until smooth.

Transfer the melted white chocolate to a piping bag and snip a very small opening at the tip. Pipe one short line down the center of each cookie, then add several smaller lines across it to create the football laces.

Let the white chocolate firm up completely before serving or storing the Nutter Butter Footballs.