In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.

In another bowl, cream ½ cup unsalted butter with ¾ cup light brown sugar and ½ cup granulated sugar until fluffy and light in color.

Gradually mix in 1 cup of smooth peanut butter until smooth, followed by 1 egg, 2 tablespoons of whole milk, and 1 teaspoon of vanilla extract. Combine wet and dry ingredients until a dough forms.

Cover the cookie dough with plastic wrap and place it in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop tablespoon-sized balls of the chilled dough onto the baking sheet, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and just starting to turn golden.

Let them cool for about 3-5 minutes on the baking sheet before transferring them to a wire rack.

Once slightly cooled, place a miniature Reese’s Peanut Butter Cup in the center of each cookie.

Melt ¼ cup of semi-sweet chocolate in a microwave-safe bowl and use it to pipe spider legs and attach candy eyes.

Refrigerate the cookies for about 15-20 minutes to set the chocolate before serving.