Directions

1. 1

   Preheat your oven to 375°F (190°C) for at least 10 minutes. Line two baking sheets with parchment paper.

2. 2

   In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mix until well combined and set aside.

3. 3

   In a large bowl, beat the softened butter with a hand mixer or whisk until smooth and creamy, about 1–2 minutes.

4. 4

   Add the granulated sugar and light brown sugar to the butter. Beat on medium speed until the mixture is light, fluffy, and pale, about 2–3 minutes.

5. 5

   Add the peanut butter to the creamed mixture. Beat until fully combined and no streaks of peanut butter remain.

6. 6

   Pour in the milk and beat until the wet ingredients are well mixed.

7. 7

   Add the flour mixture to the wet ingredients. Beat on low speed until just incorporated and no dry flour remains. If the dough is too soft to scoop, transfer it to the freezer for 15–25 minutes to firm up.

8. 8

   Using a tablespoon or cookie scoop, shape the dough into 24 balls and place them on the prepared baking sheets, spacing them about 1½–2 inches apart.

9. 9

   Using the tines of a fork, gently press a crisscross pattern into the top of each cookie.

10. 10

    Bake for 13–15 minutes, or until the edges are lightly browned. The tops should still be soft. Do not overbake.

11. 11

    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack. Let cool completely before storing in an airtight container.