Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.

Mix in the milk and vanilla until incorporated.

Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.

Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 1/2 inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.

Optional: Sprinkle with sugar

Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.

Let cool a few minutes, then transfer cookies to wire rack to cool.

Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.

To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.

Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 1/2 minutes.

Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.