Ingredients
The following ingredients have 4 Servings
- 1/2 cup butter ((1 stick, softened))
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 24-30 miniature Reese's Cups
- 48-60 candy eyes
- 1 cup milk chocolate chips
Instruction
- Preheat the oven to 350 degrees
- Beat the butter and peanut butter together until it is well combined.
- Add in the sugars and cream for about 2 minutes or until the mixture has lightened.
- Stir in the egg and vanilla extract.
- Add in the dry ingredients (flour, baking soda, baking powder, and salt) and stir into the mixture until well combined.
- Roll the cookie dough into 1.5 inch sized balls (you'll want about 24-30 balls total). Most recently I got 28.
- Place cookie dough onto a cookie sheet lines with parchment paper or a silicone liner.
- Bake for 7-8 minutes until the cookies just start to crack. They'll finish baking as they cool on the pan.
- Let cookies cool for about 5 minutes on the pan before transferring to a cooling rack.
- Allow cookies to cool on cooling rack for about 5 minutes.
- Unwrap Reese's peanut butter cups and place one on the top of each cookie.
- Allow Reese's and cookies to cool completely.
- Add chocolate chips to a microwave safe bowl and microwave in 30 second increments stirring after each until completely smooth.
- Transfer the melted chocolate into a plastic bag and cut off the corner/tip of the bag. (I just use a small ziplock bag)
- Pipe chocolate legs onto the cookie starting from the Reese's body out to the edge of the cookie.
- Add a little chocolate to the back of the candy eyes and press them onto the Reese's cup.
- Allow chocolate to set completely before serving.
