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Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
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In a large bowl, beat the butter and the peanut butter together until fluffy.
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Add the sugars and beat until smooth.
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Add the egg and mix well.
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Add the milk and the vanilla extract.
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Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
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Place sprinkling sugar — the remaining tablespoon — on a plate. (I used several tablespoons if we're being honest)
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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.
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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.)
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Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.