Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy.

Add the sugars and beat until smooth.

Add the egg and mix well.

Add the milk and the vanilla extract.

Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.

Place sprinkling sugar — the remaining tablespoon — on a plate. (I used several tablespoons if we're being honest)

Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, (I used parchment paper) leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I barely pushed my fork down to keep them fluffier on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake.

Cookies may appear to be underdone, but they are not. (And, believe this one, they do look underbaked - just take them out - I promise after cooling, they are perfect and drool worthy.)

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.