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Preheat oven to 350°. Cream peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake until tops are slightly cracked, 15-17 minutes. Cool for 3 minutes before removing from pans to wire racks. Immediately press 1 mini peanut butter cup into center of each cookie. Let stand until set.
In a microwave, melt chocolate chips and shortening; stir until smooth. Transfer melted chocolate mixture to a pastry bag fitted with a small round tip. Use mixture to adhere candy eyes to peanut butter cups with melted chocolate mixture. Pipe 8 lines alongside each peanut butter cup to resemble spider legs. Let stand until set.