Preheat oven to 350 degrees. Using a Kitchen Aid with the cookie paddle attached cream the butter, peanut butter, and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time and beat to incorporate after each one. Add the corn syrup, milk and vanilla and mix until light and fluffy, around 30 seconds. Add the flour, soda, and salt and mix until well combined. You will know the cookies have enough flour when you can touch the dough and roll it in your hands without it sticking to you. It shouldn't be sticky.

Roll a small ping-pong sized ball of cookie dough in your hands. Place on ungreased cookie sheet and lightly press with a fork twice, making a criss-cross shape on the top. Don’t be tempted to flatten them too much, they will spread nicely since you used butter and not margarine. The flattened cookie should be about a half inch thick. Bake for 9-11 minutes (I baked them 10 minutes even). Allow to cool on the pan for a minute or two before moving them to a wire rack to cool.

Store in an air-tight container once cooled so that you don’t stare at them all day and eat one every time you walk by.