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1. Preheat oven to 350u00b0F.
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2. Melt the chopped baking chocolate and the unsalted butter in a double boiler (or a makeshift double broiler: simmer water in a pan and set a glass bowl over the top). Stir frequently, and remove from heat as soon as it melts.
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3. Whisk together the flour, cocoa, baking powder, baking soda, and salt in a separate bowl.
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4. In a large bowl, beat together the eggs, sugars and vanilla until fluffy. Slowly mix in the melted chocolate. Gradually add the flour, scraping the bowl after each addition, until just combined. Fold in chocolate chips.
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5. In a separate bowl, beat together the peanut butter and powdered sugar until fluffy. Set aside.
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6. Line a cookie sheet with parchment paper. Scoop heaping tablespoons of dough, roll into a ball, and set on the parchment paper, then flatten with your hand. Drop about 1 teaspoon of the peanut butter filling in the center of the dough, then fold the dough around the peanut butter. If the peanut butter comes out of the top, just grab some extra dough to fill in the gap.
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7. Once you have a ball of dough with the peanut butter in the center, flatten the ball slightly and then drop into the pretzel crumbs. You can coat one side or all over (I did a bit of both). Repeat with remaining dough.
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8. Bake for about 11 minutes. Watch carefully after 10 minutes, because you want these just a bit underdone.
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Chocolate cookie recipe adapted from Martha Stewart. Recipe inspired by Sweet Pea's Kitchen.
