First, unwrap your peanut butter cups and place them on a plate. Place in the freezer while you prepare the cookies. Using cold peanut butter cups helps prevent the chocolate from melting too much on the hot cookies.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together almond flour and baking powder. Add in maple syrup, peanut butter, and vanilla and mix with a spoon until well combined. Place the dough in the freezer for about 10 minutes. This helps the dough firm up for easier rolling.

Roll the chilled dough into 12 balls and place on the prepared baking sheet, a couple inches apart. No need to press them down- they will spread slightly while baking. Bake for 10-12 minutes, or until golden brown and firm. You can carefully press your finger on the tops of the cookies, and if they're still mushy, bake another 2-3 minutes.

Take the cookies out of the oven. Immediately, gently press the chilled peanut butter cups upside down onto the tops of the cookies. The bottoms of the peanut butter cups should melt slightly to stick onto the cookies, but you don't want them to melt too much. Place the baking sheet of cookies in the freezer for 10-15 minutes to help set the chocolate and speed up cooling. If the baking sheet is still hot, then put in freezer with oven mitts underneath.

Meanwhile, add chocolate chips to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Let cool slightly, then transfer to a small plastic ziplock bag.

Take the cookies out of the freezer. Cut a tiny hole from the corner of the bag of chocolate. Squeeze a small dot of chocolate onto the back of a candy eye. Gently press it onto the front of one of the peanut butter cups, holding in place for a few seconds to 'glue' it on. Repeat with the second eye and the remaining cookies. If the chocolate is too runny, let it sit for 10-15 minutes to firm up more. Do not put it in the fridge! Pipe 8 chocolate 'legs' onto each cookie. Place back in the freezer for about 10 minutes or until chocolate has hardened. Enjoy!