• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Lightly oil the paper with an oil spray. Set aside.
• In a large bowl or a stand mixer with the paddle attachment, stir the creamy peanut butter, sugar, vanilla extract, and milk until creamy.
• Stir in the flour, baking powder, baking soda, and salt. The dough will be difficult to stir with a spoon. Feel free to use your hands to squeeze and knead it to form a smooth cookie dough ball.
• Cover the bowl with plastic wrap and refrigerate the dough for 15 minutes.
• Shape 16 cookie dough balls of about 1 tablespoon each.
• If you want a boost of sweetness, place the extra sugar listed in the optional ingredients in a bowl. Then, roll each cookie dough ball into sugar to coat it evenly.
• Place each cookie dough ball on the baking sheets leaving a thumb space between each cookie. They won't expand much.
• Use the back of a fork to press down the cookie dough balls and form a crisscross shape on top of the cookies.
• Bake for 12-15 minutes until the cookies are just golden brown on top.
• Remove from oven, cool down on the rack until they form up then transfer to a cooling rack.

Storage

• Store in a cookie jar at room temperature for up to 1 week or freeze for up to 3 months in airtight bags.