- In stand mixer - or in a large bowl, cream peanut butter and sugar substitutes until fluffy. 
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth. 
- In a large bowl, mix together remaining ingredients, except chocolate chips. 
- Slowly add this dry ingredients mix to the mixer bowl, and carefully mix until well incorporated and smooth. 
- Add chocolate chips and pecans, stir until well combined. 
- Cover dough with plastic wrap, chill for an hour. 
- Preheat the oven to 350 F, line baking sheets with parchment paper. 
- Roll 1" balls out of the cookie dough, or use a cookie scoop. You want to get 24 cookies from the batch - I use a cookie scoop to get equal portions. 
- Arrange dough balls on baking sheets leaving at least 2" between balls of dough. 
- Very slightly flatten each cookie, as shown. 
- Bake peanut butter cookies for 11-12 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake! 
- Allow cookies to cool for 2 minutes before removing from baking sheets. Cool completely before storing in an airtight container.