In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric hand mixer, beat together the peanut butter, unsalted butter, light brown sugar, and ½ cup of the sugar until creamy and smooth, approximately 3-4 minutes.
Add the egg and extract of choice and mix until fully incorporated.
In a separate medium mixing bowl, sift or whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients in two separate additions; mix after each addition until just incorporated. Do not overmix.
Cover and chill the dough for 1 hour.
Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper and set it aside. Set the remaining ½ of the sugar in a small bowl. Set aside.
Scoop 1 heaping tablespoon of cookie dough and roll it into a ball using clean hands. Roll the dough balls in the sugar and place them in the prepared baking tray about 2 inches apart. Repeat with remaining dough. You should have 16 cookies. Depending on the size of your baking sheet, bake in two batches.
Bake for 10-11 minutes or until the bottom edges are very lightly browned. Remove and cool for 2-3 minutes on the baking sheet. While fresh from the oven, gently press a wrapped mini PB cup into the center, top (wide end) down. Do not press too hard or the cookies could crumble.
Gently move to a wire cooling rack using a spatula. Wait for cookies to cool completely before decorating.
Melt the chocolate chips with salted butter in the microwave at 20-second intervals; stirring after each interval and reheating as necessary. Do not overcook chocolate.
Using a toothpick, put a dab of chocolate onto the back of each candy eyeball and stick to the outside wall of the PB cup, doing two per cookie. Let the chocolate set.
Transfer the remaining melted chocolate into the piping bag or a zipper bag and cut a tiny piece of the corner. Pipe 4 legs on each side to make 8 legs total on each cookie.
Place them in the fridge for 15-20 minutes to allow the legs and head to set.
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