In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 2-3 minutes. Add in peanut butter; mix until well combined.
Add egg and vanilla extract until combined.
Slowly add flour mixture to wet ingredients; mix just until combined. Do not overmix.
Gently fold in mini chocolate chips, chopped pretzels pieces, and mini M&M's.
Refrigerate dough for 30-60 minutes.
Preheat oven to 375F degrees.
Scoop dough into heaping tablespoon balls, or use a #40 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Press down with a fork, cookies do not spread. Keep dough chilled in between batches.
Bake 8-11 minutes. Mine baked perfectly at 10 minutes. Do not overbake. Cookies may appear to be soft and undone, but they will set as they cool.
Cool cookies on baking sheet for a few minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Loaded Peanut Butter Pretzel Cookies should be stored in an airtight container and will keep 5+ days.
Loaded Peanut Butter Pretzel Cookies | https://sarahsbakestudio.com/loaded-peanut-butter-pretzel-cookies/