Combine 1 cup granulated sugar, brown sugar, butter and peanut butter in a mixer bowl. With the paddle attachment, beat at medium speed until light and fluffy. Add eggs and vanilla; continue beating until well mixed. Whisk together flour and baking soda and add to mixture; beat at low speed, scraping bowl occasionally, until all incorporated. Cover with plastic food wrap and refrigerate for 30 minutes.
Preheat oven to 375°F.
Using an ice cream portion scoop or spoon, shape dough into 1 1/4-inch balls. Roll balls in remaining 1/4 cup granulated sugar. Place, 2 inches apart, onto cookie sheets lined with parchment paper.
Bake 8-10 minutes or until very lightly golden brown. Immediately press 1 chocolate candy piece in center of each cookie. Remove to cooling racks.