In a small bowl, whisk the flour, baking soda, baking powder and salt. In a large bowl, using an electric mixer on medium, beat the brown sugar, peanut butter, butter, sugar and egg, stopping occasionally to scrape down the sides of the bowl, until blended. Add the dry ingredients; beat on low just until blended. Refrigerate the dough until slightly firm, about 30 minutes.
Position racks in the top and bottom thirds of the oven; preheat to 375 degrees . Using a 1-inch (2 tsp.) cookie scoop, scoop the dough and roll in the colored sugar. Divide between two nonstick or parchment-lined baking sheets, spacing about 2 inches apart. Bake until lightly browned, rotating the sheets and reversing from the top to bottom racks halfway through baking, 10 to 12 minutes. Press a chocolate candy into the center of each. Let cool on the sheet 5 minutes, then transfer to a wire rack; let cool until the chocolate is firm, about 30 minutes.