1. Line a baking sheet with parchment paper. Line up the Oreo cookies side by side on the baking sheet. In a microwave-safe bowl or using a double boiler, melt the white chocolate in 30 second increments, at 70% power, stirring until smooth and creamy.
2. Scrape the melted white chocolate into a Ziploc bag or piping bag and cut the tip off the bag. Drizzle the chocolate back and forth across the cookies until the cookies are covered. Place two mini candy eyeballs on each cookie. Place the cookies in the fridge until the chocolate is hardened.

Cookies can be kept at room temperature for 1-2 weeks in an airtight container.