Directions

Begin by unwrapping approximately 24 mini Reese’s cups and placing them in a bowl in the freezer to help them retain their shape when added to the warm cookies.

Preheat your oven to 350ºF.

In a mixing bowl, cream together butter, brown sugar, and granulated sugar using an electric mixer for about one minute until the mixture is smooth and fluffy.

Incorporate peanut butter, egg, and vanilla extract, mixing for less than a minute. Gradually add flour, baking soda, baking powder, and salt, mixing gently until just combined to avoid overmixing.

Scoop tablespoon-sized portions of dough, roll them into balls, and coat them in granulated sugar. Arrange the cookies on a silicone-lined baking sheet, spacing them 2-3 inches apart, and bake for 8-11 minutes until the edges are golden and cracking.

Once out of the oven, gently press a mini Reese’s cup into the center of each cookie and let them cool for 15-20 minutes on a cooling rack to maintain the shape of the candies.

Meanwhile, melt chocolate chips in a microwave-safe bowl, heating for 3 minutes at 50% power and stirring each minute until fully melted.

Transfer the melted chocolate into a squeeze bottle or a bag with a cut corner to create spider legs on each cookie.

Finally, use a bit of melted chocolate to attach candy eyeballs to the Reese’s cups and allow the chocolate to set before serving.