Peanut Butter Cookies

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used crunchy)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Preheat oven to 180ºC.

Combine the flour, baking soda, baking powder, and salt in a large bowl and set aside.

Beat the butter and the peanut butter together until fluffy in a separate bowl.

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.

Roll teaspoonfuls of the dough into rounds.

Place on a baking sheet lined with baking paper, leaving several inches between for expansion.

Use your thumb to lightly indent the middle of each round – do not overly flatten cookies.

Bake for 8 to 10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

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