Unwrap about 24 mini Reese’s cups, place them in a bowl, and put them in the freezer.

Preheat the oven to 350°F.

In a mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat with an electric mixer for 1 minute until smooth and fluffy.

Add in the peanut butter, egg, and vanilla extract, and beat again for less than 1 minute.

Mix in the flour, baking soda, baking powder, and salt on low speed.

Use a small cookie scoop or tablespoon to form tablespoon-sized balls from the dough.

Roll the dough in your hands to make uniform balls, then roll them in granulated sugar.

Place the cookies 2-3 inches apart on a silicone-lined baking sheet and bake for 8-11 minutes.

Remove the cookies from the oven and press a mini Reese’s cup into the center of each cookie.

Let the cookies cool for 15-20 minutes before moving them to a cooling rack.

Microwave the chocolate chips in a bowl for 3 minutes on 50% power, stirring each minute until melted.

Transfer melted chocolate into a squeeze bottle and draw 4 legs on each side of the cookies.

Attach candy eyeballs using melted chocolate.

Allow the chocolate to set before serving.