Begin by selecting 9 OREO cookies and finely crushing them in a food processor or by placing them in a sealed bag and rolling over them with a rolling pin.

In a medium bowl, combine the crushed OREO cookies with softened cream cheese and blend until well combined. Shape into 12 equally sized balls.

Dip the ends of lollipop sticks into melted semi-sweet chocolate and insert them into the cookie balls. Place the pops on a wax paper-lined baking sheet and freeze for about 10 minutes.

Melt more semi-sweet chocolate and dip each pop into it, ensuring they are evenly coated. Allow excess chocolate to drip off.

Cut reserved OREO halves to create wing shapes, dip in melted chocolate, and attach to the sides of each cookie ball.

Press mini candy eyes onto each pop, add chocolate chips for decoration, and use white icing for finishing touches. Refrigerate for about 1 hour.