Preheat oven to 350-degrees F, and line a cookie sheet with parchment paper.

In the bowl of a stand mixer, beat together the butter, cream cheese, egg, and vanilla extract for 2-3 minutes at medium speed until light and fluffy.

Add cake mix, and beat well, scraping down the sides as necessary.

Add orange gel food coloring. Mix well, again scraping down the sides to help avoid streaks. (I started with about 1 tsp. food coloring, and gradually added more to achieve this bright orange color.)

Mix in the mini chocolate and white chocolate chips.

Roughly chop the contents of the Oreo-mini packages and the mini–Chip’s Ahoy packages, and add to the cake mix. FOLD into batter by hand until evenly combined.

Allow the batter to chill in the refrigerator for 30 minutes.

Using a cookie scoop or a large spoon, shape the dough into balls, then roll each ball into the candy sprinkles.

Place the cookie balls onto a lined cookie sheet, leaving 1 ½- 2 inches between them.

Bake at 350-degrees F. for 10-12 minutes.

Remove from the oven, and randomly place the candy eyeball sprinkles to the top of the cookies while they’re still warm.

Serve and enjoy!