02In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
03In a large mixing bowl, use an electric mixer at medium speed to cream together butter, sugar, and brown sugar until light and fluffy, about 2 minutes.
04Add the ricotta, eggs, and vanilla and beat at medium speed until combined, about 1 minute more, scraping down the sides of the bowl as needed.
05Reduce the mixer speed to low and gradually add the dry ingredients while the mixer is running. Scrape down the sides of the bowl as needed. Mix until dough forms and all ingredients are combined.
06Turn off the mixer and use a sturdy spoon to fold in the chocolate and peanut butter chips.
07Drop rounded tablespoons of dough about 2 inches apart onto ungreased cookie sheets. Bake 18–22 minutes, until cookies are a light brown color. Transfer immediately to a cooling rack and allow cookies to cool completely.
08For the optional icing: In a small bowl whisk together the confectioners’ sugar and milk until a smooth glaze forms. Spread the icing on the cookies using a small spoon and decorate with sprinkles, if using. Allow icing to dry completely before serving.
09Store cookies in an airtight container in a cool, dry place.