Begin by unwrapping 24 mini Reese’s Peanut Butter Cups and placing them in the freezer for about 30 minutes.

While the Reese's cups are chilling, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the creamy peanut butter, egg, and vanilla extract, mixing until combined and smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined.

Roll tablespoon-sized portions of cookie dough into balls, optionally rolling each ball in granulated sugar before placing on the baking sheet, spaced about 2 inches apart.

Bake for 8 to 11 minutes, or until edges are lightly browned and centers look set but still soft.

Remove cookies from the oven and gently press one chilled Reese's cup into the center of each cookie. Allow to cool on the baking sheet for 15 to 20 minutes.

Melt the chocolate chips in a microwave-safe bowl in 20-second intervals until smooth.

Using the melted chocolate, create whimsical spider legs by squeezing out on either side of each cookie and attach candy eyes with a small dollop of chocolate.