Cookies

• Melt 1 stick of butter (½ cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl. Stir until smooth.
• Mix brown sugar and white sugar with the butter/cocoa mixture.
• Add eggs and vanilla.
• Mix in salt, baking soda, and flour.
• Chill dough for 60 minutes.

  Preheat the oven to 350 degrees.
• Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
• Bake cookies for 9 minutes.
• While cookies bake, unwrap peanut butter cups and set them to the side.

  Leave cookies on the baking sheet instead of moving them to a cooling rack. 
• Place a peanut butter cup onto each cookie as soon as it comes out of the oven.  Let the cookies stand for 5 minutes (or until the peanut butter cups start to look glossy).

  See the notes section if using green candy melts instead of peanut butter cups.
• Add candy eyes. Since the peanut butter cups are glossy and soft the eyes will stick right to them.
• Refrigerate the tray of cookies for 15 minutes (this will prevent the peanut butter cups from melting too much).
• Melt chocolate chips in a microwave-safe bowl. Spoon chocolate into a frosting bag or sandwich bag. Use a frosting tip or cut the tip off of the bag (making a TINY hole) and pipe the chocolate onto the cookies to add hair and a mouth.