INGREDIENTS

2/3 cup flour

1 tsp baking soda

1/4 tsp salt

1/4 cup butter

2 tbsp white sugar, plus extra for rolling

2 tbsp brown sugar

1/3 cup peanut butter

1 egg

1 tsp vanilla

18 mini Reese's Peanut Butter cups

1/4 cup chocolate chips

1 tbsp butter

36 candy eyes

INSTRUCTIONS

1. Preheat the oven to 350°F. 

2. In a small mixing bowl, whisk flour, baking soda, and salt together. 

3. In a larger bowl, beat butter, brown sugar, and white sugar together until well blended. 

4. Add peanut butter and beat again, then add egg and vanilla, and beat until well incorporated. Stir in flour mixture. 

5. Divide dough into 18 portions and roll into balls. Roll each ball in granulated sugar. 

6. Place on a cookie sheet with at least 2 inches between each cookie, and bake in the center of the oven for 10 minutes. 

7. Remove and press an indention into each cookie for the peanut butter cup to sit. 

8. When cookies are cool, place chocolate chips and 1 tbsp of butter together in a microwave safe bowl, and melt, using ten second intervals in the microwave until completely melted. 

9. Stir together well, and transfer to a condiment squeeze bottle or decorating bag. In a pinch, you can put it in a small ziplock bag and cut a very small hole in the corner to squeeze your chocolate out.