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.