1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Divide the mixture evenly into two separate bowls.
6. In one bowl, stir in the peanut butter until smooth.
7. In the other bowl, add the cocoa powder and milk, mixing until smooth. Fold in the chocolate chips.
8. Take a small amount of each mixture and gently combine them in your hand, forming a swirl pattern. Place the dough balls on the prepared baking sheets, leaving enough space between each cookie.
9. Bake for 10-12 minutes, or until the edges are set and the centers are still soft. Remember, they will continue to firm up on the baking sheet.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

The smell of these baking in the oven is pure bliss, a scent that reminds me of home and those bustling Wednesday dinners with friends, where everyone felt like family.