44 candy eyeballs or eyes made with chocolate chips
Chocolate buttercream or melted chocolate to pipe legs.
Method:
preheat oven to 170 degrees, line a baking sheet with baking parchment.
Cream together the butter, peanut butter, brown sugar, and caster sugar with an electric mixer in a large bowl until smooth. Beat egg into the creamed mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
In a separate bowl mix flour, baking soda, and salt together. Add to the wet mixture in the large bowl and stir until completely incorporated into a dough.
Divide into 24 pieces and roll into balls.
Place the extra caster sugar in a shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
Bake in preheated oven until golden brown, for 12-15 minutes.
Remove cookies from oven and quickly press a dimple into the middle of each cookie using the end of a small rolling pin.
Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
To decorate: stick a peanut butter cup on top of each cookie with some melted chocolate or buttercream to hold it in place.
Dab a small amount of buttercream or melted chocolate onto the back of each candy eyeball and stick two onto each peanut butter cup.
Pipe frosting in four thin lines each side of the peanut butter cup to make the spiders legs.
