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 together ½ cup of unsalted butter, ½ cup of light brown sugar, ½ cup of granulated sugar, and 1 cup of smooth peanut butter until fluffy. Add 1 egg, 1 teaspoon of vanilla extract, and 2 tablespoons of whole milk, mixing until smooth. Gradually incorporate the dry ingredients until a soft dough forms.

Cover the cookie dough with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and place them 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes. Let them cool on the sheet for about 5 minutes before transferring to a wire rack.

Place a Reese’s Peanut Butter Cup on top of each cookie, pressing it gently into the warm cookies, then chill for a few minutes.

Melt ½ cup of semi-sweet chocolate and pipe 8 legs extending from each Reese's cup.

Attach candy eyes while the chocolate is warm and allow the cookies to sit until the chocolate sets.