Mix flour, baking powder, baking soda, and salt together in medium sized mixing bowl.
In a standing mixer, beat butter, peanut butter until fluffy. Next add chocolate peanut butter milk, granulated sugar, then brown sugar. Lastly, while still stirring, add eggs one at a time. Stir until creamy.
Gradually add in flour mixture until combined. Next, stir in mini chocolate chips.
Cover dough and refrigerate for 2-3 hours so the dough will be easy to form.
Preheat oven to 360°F. Line baking sheets with parchment paper.
Use a spoon to round 2 inch balls of dough. Then, drop rounded dough onto parchment covered baking sheets leaving space between cookies.
Use a fork to lightly press down cookies leaving a criss-cross imprint over the top.
Bake for 8-12 minutes until edges are slightly brown. Remove from oven and transfer to wire racks to cool completely before storing in a cookie jar. Enjoy with an ice cold glass of milk!