Begin by unwrapping 24 mini Reese's Peanut Butter Cups and placing them in the freezer for at least 15 minutes.

In a large mixing bowl, beat together ½ cup of room temperature unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy, about 2-3 minutes.

Stir in 1 cup of creamy peanut butter, 1 large egg, and 1 teaspoon of vanilla extract until smooth and well blended.

In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.

Preheat your oven to 350°F (175°C). Roll tablespoon-sized balls of the dough in granulated sugar and place them on a baking sheet lined with parchment paper.

Bake in the preheated oven for 8 to 11 minutes until lightly golden around the edges but still soft in the center.

Press a frozen Reese's into the center of each cookie while still warm.

Allow the cookies to cool on the baking sheet for about 15-20 minutes before transferring to a wire rack.

Melt ½ cup of semi-sweet chocolate chips in a microwave-safe bowl, then use a squeeze bottle or piping bag to draw spider legs on each cookie.

Attach candy eyeballs onto the melted chocolate before it sets.