Step 1

Preheat oven to 350°F (180°C).

Step 2

In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.

Step 3

Separately, whisk together flour, baking powder, baking soda, and salt.

Step 4

Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)

Step 5

Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)

Step 6

Optional: Add 2 Tbsp mix-ins of choice and fold into dough.

Step 7

Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.

Step 8

Press down on each cookie with a fork to create the classic crisscross pattern.

Step 9

Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)

Step 10

Allow to cool 5 minutes then transfer to a wire rack.

Step 11

Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).