Step 1

In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, and butter with an electric hand beater until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until well blended, about 1 minute.

Step 2

Stir in flour, baking soda, baking powder, and salt until a thick cookie dough forms. Transfer the dough to plastic wrap or waxed paper and chill for 30 minutes before baking.

Step 3

Place a rack in the upper third of the oven and preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 4

Shape dough into 1 1/2-inch balls and roll in a small bowl of sugar if you’d like. Place  about 2-inches apart on the baking sheet. Press gently with the heel of your hand to flatten just a bit to a thick disc.

Step 5

Bake for 10 minutes or until edges are light golden brown. Immediately press one reeses candy in center of each cookie. Remove from cookie sheets to cooling rack allowing to cool to room temperature before packaging to allow to chocolate to set.

Step 6

Cookies will last, wrapped individually and left at room temperature, for up to 5 days.