In a large mixing bowl, cream together ½ cup of unsalted butter and 1 cup of peanut butter until smooth and fluffy. Add in ¾ cup of granulated sugar and ¾ cup of light brown sugar, mixing until well combined.

Next, beat in 2 large eggs, one at a time, along with 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, mixing lightly until just combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Decorate the Butterfinger Skull Cups with colored icing.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop about 1.5 tablespoons of chilled dough, roll into balls, and flatten slightly before placing on the baking sheet.

Bake the cookies in your preheated oven for 8-9 minutes.

Once cooled, gently press a decorated Butterfinger Skull Cup into the center of each cookie.