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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
Add the plant-based milk and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Scoop about 1 ½ tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Flatten each ball with a fork, pressing down to create a crisscross pattern.
Bake in the preheated oven for 10-12 minutes or until the edges are just starting to turn golden. The cookies will still be very soft after baking but will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will be very soft and crumbly before cooling.