Preheat the oven to 350 degrees Fahrenheit.

Prepare cookie sheets by greasing them or lining them with nonstick baking liners.

In the bowl of an electric mixer, cream together the softened butter, brown sugar, granulated sugar, eggs, vanilla and creamy peanut butter. Scrape down the sides with a spatula in between and make sure it's mixed completely.

In a separate bowl, whisk together flour, salt and baking soda.

Add the flour mixture to the wet mixture and mix just until combined.

Stir in 1 c. chocolate chips.

Scoop into 1 1/2" rounded balls and place at least 2" apart on the prepared cookie sheets.

Press each dough ball down with the palm of your hand before baking to flatten.

Bake for 8 to 9 minutes, or just until set. You'll want the bottoms to just barely be golden brown, but the tops and sides should not be brown.

Allow the cookies to cool on the cookie sheets for just a few minutes, then press the refrigerated, unwrapped Reese's peanut butter candies into the warm (but not too hot) cookies. Add a tiny bit of peanut butter to the back of each candy eye (I used a toothpick to do this) and press two eyes on each peanut butter cup. Immediately refrigerate the cookies to stop the peanut butter cups from melting.

Once the peanut butter cups have stopped melting, remove the cookies from the fridge and store them in an airtight container, as long as they are all the way cool.