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1. In a large bowl, mix brown sugar and granulated sugar.
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2. Brown the butter in a medium saucepan and add to the sugars. Set aside and allow mixture to cool for about ten minutes.
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3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
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4. Once butter is cooled, add peanut butter and honey and beat on medium speed just until smooth. Beat in egg. Mix in milk.
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5. Add the flour mixture and mix just until dough comes together.
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6. Cover and refrigerate dough for at least two hours or up to overnight.
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7. When ready to bake, preheat oven to 350 degrees F and line a baking sheet with parchment paper or silicone baking mats.
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8. Roll dough into 1-inch balls. Flatten by pressing down with a fork, while holding the sides of the cookie in order to maintain a circular shape. Press the fork into the cookie again in a perpendicular angle to the first indentation, forming a crosshatch pattern.
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9. Bake until cookies begin to brown around the edges but centers still look somewhat doughy, about 9-10 minutes.
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10. Immediately upon removing from the oven, sprinkle sugar on the tops of the cookies and let cool on baking sheets until firm enough to handle, then transfer to a wire rack.
