# Components:
→ Cookies
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup creamy peanut butter
03 - 1/2 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
→ Decoration
10 - 24 mini chocolate peanut butter cups or chocolate truffles
11 - 1/2 cup semisweet chocolate chips, melted
12 - 48 candy eyes
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat together unsalted butter, peanut butter, granulated sugar, and packed brown sugar until light and fluffy.
03 - Add egg and vanilla extract, mixing until well blended.
04 - In a separate bowl, whisk all-purpose flour with baking soda and salt. Gradually add dry mixture into wet ingredients, blending just until combined.
05 - Scoop tablespoon-sized balls of dough onto prepared sheets, spacing about 2 inches apart.
06 - Bake for 8 to 10 minutes, until edges are set and lightly golden.
07 - While cookies are still warm, press a mini peanut butter cup into the center of each cookie. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
08 - Once cookies are cool, pipe melted semisweet chocolate around each peanut butter cup to create 3 to 4 spider legs per side using a piping bag or zip-top bag.
09 - Use a small dot of melted chocolate to affix two candy eyes on each cup. Allow chocolate to set before serving.
