Begin by preheating your oven to 350°F (175°C). In a stand mixer, combine softened unsalted butter, brown sugar, and granulated sugar. Beat together on medium speed until creamy and well blended, about 2-3 minutes.

Add the eggs and crunchy peanut butter, mixing until incorporated and smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in your stand mixer, mixing on low speed until just combined.

Gently fold in the dark chocolate chips and chopped salted pretzels into the dough using a spatula.

Use a 2-ounce cookie scoop to portion the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Chill the cookies in the refrigerator for at least 2 hours or overnight.

Bake the cookie dough for 11-12 minutes, or until lightly golden around the edges.

Allow the cookies to cool on the sheet for 10 minutes, then transfer to a wire rack.