Add the Lofthouse cookies to your stand mixer. Use the paddle attachment on high speed until they resemble fine cake crumbs.

Switch attachments, add cream cheese, and mix on high until the mixture becomes smooth and uniform.

Scoop tablespoons of dough onto parchment paper. Roll into balls, then freeze for 1–2 hours.

Melt the candy melts in a large bowl or measuring cup, heating in 45-second bursts and stirring until smooth.

Dip the tip of each cake pop stick into melted candy, then insert into a cake ball. Allow to set.

Dip each ball fully into melted candy coating, then place upright in a styrofoam block to dry.

Once hardened, use red gel icing to create bloody drips around the lollipop sticks.

Serve these bloody Halloween cake balls at your next Halloween party and enjoy the spooky sweetness!