Brown butter by melting butter on the stove, stir constantly until the milk solids begin to turn golden, Turn off heat and pour into liquid measuring cup. Top it off with cold water to reach 1cup mark. Set aside and allow to cool (or put in fridge to speed up the process).
Sift dry ingredients together. (Flours, baking soda, baking powder & salt into a bowl). Set aside.
In a mixer (if prefer a stand mixer) cream browned butter, peanut butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla.
Turn down speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Add Pretzels, chocolate and peanut butter chips; mix gently.
Scoop dough into balls, cover with plastic wrap and refrigerate for 24 -36 hrs for best flavor and results. Dough may be used in batches, and can be refrigerated for up to 72 hours. You can also freeze them in a pan and then once frozen place in ziplock freezer bags.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Add chilled cookie dough balls on pan (with 1 in’’+ spacing)
Bake until edges begin to turn slightly golden brown but still soft (pull just as they stop looking wet on top) 8 to 10 minutes.
Makes apx 3 Dzn