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 and oil if needed 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.