1️⃣ Prepare the Reese’s Cups:
Unwrap about 24 mini Reese’s Peanut Butter Cups and place them in the freezer. This helps them maintain their shape when pressed into the hot cookies.

2️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with silicone mats or parchment paper.

3️⃣ Make the cookie dough:
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer for about 1 minute, until smooth and fluffy.
Add the peanut butter, egg, and vanilla extract, and beat again until combined, about 30 seconds.

4️⃣ Add the dry ingredients:
Gradually mix in the flour, baking soda, baking powder, and salt. Stir on low speed or by hand with a spatula until just combined. Be careful not to overmix the dough.

5️⃣ Shape and bake the cookies:
Using a small cookie scoop or tablespoon, form tablespoon-sized balls from the dough. Roll each ball between your hands to smooth it out, then roll it in granulated sugar.
Place the cookies on the prepared baking sheet, spaced 2-3 inches apart, and bake for 8-11 minutes or until the edges start to crack and turn golden.

6️⃣ Add the Reese’s cups:
Remove the cookies from the oven and immediately press a frozen mini Reese’s Peanut Butter Cup into the center of each cookie. Let the cookies cool on the baking sheet for 15-20 minutes to allow the Reese’s cups to firm up.

7️⃣ Create spider legs:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in the microwave at 50% power, stirring every minute until fully melted (about 3 minutes).
Transfer the melted chocolate to a squeeze bottle or a small sandwich bag with a corner cut off. Pipe 4 legs on each side of the Reese’s cup to create the spider legs.

8️⃣ Attach the candy eyes:
Use a small dab of melted chocolate on the back of each candy eyeball to stick them onto the top of the Reese’s cup. Allow the chocolate to fully set before moving the cookies to a serving platter.