Step-by-Step Instructions

• Begin by unwrapping 24 mini Reese’s Peanut Butter Cups and placing them in a bowl. Pop the bowl into the freezer while you prepare the cookie dough.
• Next, preheat your oven to 350°F (175°C).
• In a large mixing bowl, beat together ½ cup of room-temperature unsalted butter, ½ cup of brown sugar, and ⅓ cup of granulated sugar using an electric mixer.
• Add ¾ cup of creamy peanut butter, one large egg, and 1 teaspoon of vanilla extract to the butter mixture. Beat until well combined and smooth.
• Now, gently fold in 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Mix just until combined.
• Take a tablespoon of dough from your mixing bowl and roll it into a uniform ball.
• Roll each dough ball in granulated sugar until coated, then place them on a baking sheet lined with parchment paper, spaced about 2 inches apart.
• Place the baking sheet in the preheated oven and bake for 8 to 11 minutes until edges are golden brown.
• Once baked, remove the cookies and while still warm, gently press a mini Reese’s cup into the center of each one.
• Let the cookies cool on the baking sheet for at least 15 to 20 minutes.
• In a microwave-safe bowl, melt ½ cup of semi-sweet chocolate chips, stirring every minute until smooth.
• Using a squeeze bottle, draw four legs on each side of the cookies with the melted chocolate.
• Use a small amount of melted chocolate to attach candy eyeballs onto the top of each Reese’s cup.
• Allow the decorated cookies to set completely before moving or serving.