Nope. You're not going to stamp directly on the paper -- this is a trick I learned a couple of years ago when I decided that I could decorate cakes. (I then discovered, I don't have any talent for that!) Frosting paper is 100% sugar and edible and the ink used for printing is food coloring. This is fun stuff to work with and will "melt" into cake frosting so that you can't see the edges of the printing. With chocolate, the edges will show a little -- but the end result is still very impressive and so delicious :)
Step Two: Melt your white chocolate and dip your oreos. Let these sit on a non stick sheet or wax paper. You can use almond bark or candy coating and you'll get a smoother result. The white chocolate chips that I used are a little "messy" but taste amazing.
Step Three: Punch or cut your frosting sheet into the size necessary to cover your cookies. I used a round punch for the Oreos. You'll need to peel the backing paper away from the frosting sheet. Add this to the top of the cookies while they are still wet. Depending on the weather in your area, you'll need to work quickly. Tip: If your chocolate has already set, brush a small amount of corn syrup on the top of the cookies and then ad the paper.
Here is a close up of the finished cookie: