Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In another bowl beat together butter and peanut butter until light and creamy. Add sugars and beat until well combined. Add eggs, one at a time, beating well after each addition and scraping down the sides as needed. Add milk and vanilla and beat until combined. Stir in flour mixture until just combined. Pour in all three chips and beat on slow speed until just combined.
Drop cookies by the rounded Tablespoonful onto the prepared cookie sheets, leaving an inch between them. Press the cookies down to about a ¼ in thick. Bake for 10-12 minutes or until set on the outsides. These cookies don't really brown. Take them out when they're just getting golden around the edges then allow the middles to set up on the hot baking sheet for a few minutes after you take them out. I always err on the side of underbaking so they stay nice and soft. These keep well for several days in an airtight container.