1-First, heat your oven to 375°F (190°C) and line baking sheets with parchment paper to keep things from sticking.

2-In a large bowl, beat 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup creamy peanut butter, 1/2 cup softened salted butter, and 1 large egg until they’re well blended for a smooth mix.

3-Stir in 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon baking powder to form the dough, making sure everything combines evenly.

4-Shape the dough into 1-inch balls and roll each one in additional granulated sugar, then place them 2 inches apart on the prepared sheets.

5-Bake one sheet at a time for 8 to 10 minutes until the edges turn light golden brown, watching closely to get that perfect texture.

6-Right after taking them out, press one milk chocolate candy into the center of each cookie so it settles nicely.

7-Move the cookies to a cooling rack and let them cool until the chocolate sets, which takes about 1 hour; then store as needed.