Add dry ingredients to the wet ingredients and combine until well blended.
Roll the dough into 24 equal balls.
Put the remaining 1/4 cup of sugar in a bowl and roll the cookie dough balls in the sugar.
3/4 cups sugar
Place the cookie dough balls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the tops are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes.
Gently press a FROZEN peanut butter cup upside down onto the top of each of the cookies. Add candy eyes to the peanut butter cup while slightly warm.
24 Mini Reese's Peanut Butter Cups, 48 candy eyes
Place cookies in the fridge to allow the peanut butter cup to harden. While the cookies are chilling in the fridge, melt the chocolate chips in a microwave safe bowl in the microwave or on the stove using a double boiler.
1/2 cup semi-sweet chocolate chips
Place the chocolate in either a piping bag or a ziploc bag with a tiny corner cut off. Use the bag to pipe eight little legs on top of the cookies.
Put the cookies back in the fridge for another 10 minutes or so to let the chocolate harden then serve after chocolate has set.
Work in batches. Only get a handful of the peanut butter cups out of the freezer at a time so you can keep them frozen as long as possible.Freeze the peanut butter cookies after baked but before you put the spiders on top if you want to save these for later!Store the peanut butter spider cookies in an airtight container (ideally not a plastic bag since it’ll get into the chocolate) for up to five days before tossing.