Unwrap about 24 mini reese’s cups, place in a bowl and put in the freezer. This helps them to maintain their shape once added to the hot cookies. Preheat the oven to 350ºF.

In a mixing bowl, combine the butter, brown sugar, and sugar. Beat with an electric mixer for 1 minute, until smooth and fluffy.

Add in the peanut butter, egg, and vanilla extract, beat again, less than 1 minute.

Add in the flour, baking soda, baking powder and salt, mixing on low or with a spatula just until combined. Be careful not to over mix.

Use a small cookie scoop or tablespoon to form tablespoon sized balls from the dough. Roll the dough between your hands to form a uniform ball, then roll in granulated sugar. Place the cookies 2-3 inches apart on a silicone lined baking sheet and bake for 8-11 minutes or until the edges of the cookies begin to crack and turn golden in color.

Remove the cookies from the oven and press a mini reese’s cup into the center of each cookie. Allow the cookies to cool for 15-20 minutes before moving to cooling rack. Moving the cookies while they are still warm can cause the reese’s cup to sink, losing its shape.

Place the chocolate chips in a microwave safe bowl. Microwave for 3 minutes on 50% power, stirring after each minute. Continue to microwave until fully melted. Transfer the melted chocolate into a squeeze bottle or a sandwich bag with the corner cut off. Draw 4 legs on each side of the cookies.

Use a small amount of melted chocolate on the back of the candy eye balls to attach them to the reese’s cup. Allow the chocolate to set before moving the cookies to a serving platter.