Begin by finely crushing 9 OREO cookies using a food processor or a zip-top bag and rolling pin until they turn into fine crumbs. Set these crumbs aside, then take the remaining OREO cookies and break them in half to create wings for your OREO Bat Cookie Ball Pops.

In a mixing bowl, combine the crushed OREO cookie crumbs with cream cheese. Use a spatula or your hands to mix them together until a uniform, sticky dough forms. Shape this mixture into 12 balls, each about 1 inch in diameter.

Melt a small amount of semi-sweet baking chocolate in a microwave-safe bowl, heating it in 20-second intervals until smooth. Dip one end of each lollipop stick into the melted chocolate, then gently insert the stick about halfway into the center of each cookie ball.

Place the cookie balls on a wax paper-lined baking sheet, ensuring they are well spaced apart. Transfer the baking sheet to the freezer and chill for about 10 minutes or until the balls are firm to the touch.

Once firm, dip each cookie ball into the melted chocolate, making sure to cover it entirely. Allow any excess chocolate to drip off before placing the coated balls back on the wax paper.

Prepare the halved OREO cookies by cutting small edges off to create flat ends. Dip these flat sides in the remaining melted chocolate, then gently press them into the sides of each coated cookie ball, resembling bat wings.

Take mini candy button eyes and attach them to the front of each cookie ball using a dot of icing or a small amount of melted chocolate. Use the white decorating icing to add any additional details you like.

Finally, place your decorated cookie balls back on the lined baking sheet and refrigerate them for at least 1 hour. This chilling time allows the chocolate coating to set firmly.