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1
In the bowl of a stand mixer (with paddle attachment fixed), whip together the butter, oil and sugars until light and fluffy. Add each egg, one at a time, making sure the first one is fully incorporated before you add the second one. Add the vanilla extract and peanut butter and mix again until smooth.
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2
In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt.
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3
With your stand mixer set on low, slowly add the dry ingredients to the wet until they are just incorporated. Do not over-mix. Gently fold in the chocolate chips, peanut butter chips and pretzel pieces.
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4
Wrap the dough tightly in plastic wrap and place in the refrigerator to chill for 2-4 hours.
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5
Preheat your oven to 350 F and line 2 large baking sheets with parchment paper or silicone mats.
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6
Scoop heaping tablespoons of the dough onto the prepared baking sheets, leaving some space between them. I baked approximately 8 per sheet.
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7
Bake at 350 F for 8-10 minutes or until the edges are set. The cookies will still be soft in the middle. Remove from heat and set aside to cool for 2 minutes on the pan and then transfer the cookies to a wired rack to cool the rest of the way.
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8
Store in an airtight container for about a week. Enjoy!
