Peanut Butter Spider Cookies

Directions

1. Unwrap about 24 mini Reese's Peanut Butter Cups and place them in a bowl in the freezer. This keeps them from losing their shape when pressed into the warm cookies. Preheat your oven to 350°F.
2. In a mixing bowl, combine 1 stick (113g) room-temperature unsalted butter, ½ cup (107g) brown sugar, and ⅓ cup (66g) granulated sugar. Beat with an electric mixer for 1 minute until smooth and fluffy.
3. Add ¾ cup (201g) creamy peanut butter (not natural), 1 large egg, and 1 teaspoon vanilla extract. Beat again for less than 1 minute.
4. Add 1½ cups (180g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Mix on low speed or with a spatula just until combined—do not overmix.
5. Using a small cookie scoop or tablespoon, form tablespoon-sized balls of dough. Roll each ball between your hands to make a uniform sphere, then roll in granulated sugar. Place the cookies 2–3 inches apart on a silicone-lined baking sheet. Bake for 8–11 minutes, until the edges begin to crack and turn golden.
6. Remove the cookies from the oven and immediately press a frozen mini Reese's cup into the center of each cookie. Let the cookies cool on the baking sheet for 15–20 minutes before transferring to a wire rack. Moving them too soon may cause the Reese's cup to sink and lose its shape.
7. Place ½ cup (85g) semi-sweet chocolate chips and ½ teaspoon neutral oil in a microwave-safe bowl. Microwave on 50% power for 3 minutes, stirring after each minute, until fully melted. Transfer the melted chocolate to a squeeze bottle or a sandwich bag with a tiny corner snipped off. Pipe four legs on each side of each cookie.
8. Use a small dab of melted chocolate to attach candy eyeballs to the Reese's cup. Let the chocolate set completely before moving the cookies to a serving platter.