Peanut Butter Spider Cookies

Directions

1. In a large mixing bowl, beat the butter and both sugars with an electric mixer on medium speed for 2–3 minutes until creamy. Add the peanut butter and mix again on medium until well combined.
2. Add the egg and vanilla extract, then beat on low speed just until incorporated.
3. Mix in the flour, baking soda, and salt on low speed until a dough forms.
4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 1 hour. Also place the mini Reese’s cups in the refrigerator to chill.
5. After 1 hour, preheat the oven to 350°F and line two baking sheets with parchment paper.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared sheets. Bake one sheet at a time on the middle rack for 10–11 minutes, just until the cookies begin to crack. While they bake, unwrap the Reese’s cups and keep them in the refrigerator.
7. Immediately after removing the cookies from the oven, gently press a Reese’s cup into the center of each cookie. Transfer the cookies to a cooling rack.
8. Once the cookies are completely cool, use black cookie icing to pipe eight legs—four lines on each side—from the Reese’s cup outward and down the cookie. Then dab a small amount of icing to attach two candy eyes to the top of each Reese’s cup.