Preheat oven to 375F and line a baking sheet with parchment paper.

Combine peanut butter, white sugar, egg and salt in a medium bowl and mix until smooth.

Using a 1 ½-tablespoon cookie scoop, place dough balls on baking sheet.

Bake for about 11 minutes, until cookies are slightly browned.

While still on the baking sheet, place a mini Reese’s upside-down in the center and lightly press down.

Allow them to cool mostly on the cookie sheet, then transfer to a cooling rack.

Once fully cooled, melt chocolate in a heat-safe bowl incrementally in the microwave for 30 seconds at a time, stirring between each interval; alternatively, you can use a double boiler. Cool slightly then add to a piping bag or Ziploc bag and cut a small hole in the tip.

Pipe chocolate where the eyeballs will be as “glue” and then 8 legs.