1-Preheat oven: Start by heating your oven to 375°F, as this temperature ensures even baking and that light golden edge.

2-Beat the wet ingredients: First, in a large bowl, beat the 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 with an electric mixer on medium speed until the mixture is well blended and smooth. This step is crucial for achieving that soft texture, so take your time to mix thoroughly.

3-Stir in dry ingredients: Next, stir in the 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon baking powder until a dough forms, making sure all dry ingredients are evenly incorporated.

4-Shape and roll dough balls: Shape the dough into 1-inch balls and roll them in additional granulated sugar for a sweet, crunchy coating.

5-Arrange dough on baking sheets: Place the balls on ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.

6-Bake the cookies: Bake one sheet at a time for 8 to 10 minutes, or until the edges turn light golden brown watching closely to avoid overbaking.

7-Add chocolate and cool: Right after baking, press one of the about 36 unwrapped milk chocolate candies into the center of each hot cookie, then cool on a rack for about 1 hour until the chocolates set.