Cream sugars, shortening, egg and peanut butter until fluffy. (Will become a lighter color.)
Blend flour, baking soda, baking powder and salt in a separate bowl or sifter. Gradually add to creamed mixture, beating until blended.
Preheat oven to 375° F
Scoop and roll into a small one-bite ball, then roll in sugar or sprinkles and place onto an ungreased cookie sheet. (The cookie will double in size while baking, so make ball about the size of the bottom of a Hershey Kiss, or around ½". A small cookie looks better - a chocolate in the center of a huge cookie just isn't the same. It doesn't look like a blossom.)
Bake for 8 minutes or until edges barely browning. (If you cook them too long, they will be hard.)
Unwrap Hershey chocolates while cookies are baking.
As soon as you remove the cookies from the oven, press a chocolate (flat side down) into the center of each cookie. DO NOT press them right to the bottom, just enough for them to stay. Cookies will crack around the edges, that's fine.
Let them set for a minute. Then lift onto rack to cool completely. (When lifting, make sure you have the cookie spatula under whole cookie. These are top heavy and will tumble off head-first if the spatula isn't firmly underneath.)