Peanut Butter Cookies

I love peanut butter cookies but I somehow, inevitably overcook them every time. I pull them out, they look terribly undercooked so I put them back in and in a matter of two minutes, blamo - hokey pucks that may have once resembled cookies. Somehow I did not totally destroy these ones. I'm going to chalk it up to the recipe, and me following the instructions regardless of what they looked like when they came out. Thanks 52 Kitchen Adventures.

The Glorious Recipe:

1/2 cup unsalted butter, softened
1 cup peanut butter, room temperature
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 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350F.
2. Cream butter and peanut butter. Add sugars and beat until dissolved. Add eggs, then milk and vanilla. (I used almond milk and margarine, of course).
3. Whisk together the remaining ingredients. Stir into the wet ingredients, mixing until combined.
4. This is the point at which you could (theoretically) add chocolate chips. I wanted the chocolate to be present in a little more of an nontraditional form, so I used it to decorate the cookies.
5. Drop spoonfuls onto a greased baking sheet. Use a fork to make the criss-cross pattern on top. Tip: dip the fork into water before using it each time - it prevents it from sticking to the cookie and pulling at the top, thusly destroying your design.
6. Bake for 10 - 12 minutes. I found 12 minutes to be just the right amount. They did look quite under baked when I pulled them out but I let them cool and they hardened up just fine. They freeze well too.
7. As you can see, I decided to finish these beauts by dipping them in dark chocolate and then rainbow coated chocolate sprinkles. Do whatever you like with them when you're done! Well, maybe stick to slapping some sort of edible dip product on them and eating them, but whatever floats your boat...