Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.

Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated. Add 1 teaspoon royal blue gel icing and 2 drops of light blue gel icing and beat until incorporated, scrape down the bowl to fully incorporate.

In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips, beating until incorporated.

Roughly chop 15 Chip Ahoy mini cookies into quarters, add to the dough with 1 heaping cup of Mini Oreos (do not chop). Use a spatula to incorporate into the dough or clean hands.

Separately, combine 6 Chips Ahoy Minis with ½ cup mini Oreos and crush into a fine crumb in a Ziploc bag or food processor. Set aside.

Portion out ¼ cup balls of cookie dough (about 3oz each). Roll the dough into a ball and then roll in the crushed cookie crumbs on the top and sides.

Place 3 inches apart on the prepared cookie sheet. Bake for 12-14 minutes. The center of the cookie should be slightly underbaked but not too gooey or shiny on top. Once out of the oven, immediately place the candy eyeballs on top. Allow to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.