1. Cream the Butter and Sugars
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy—about 2–3 minutes.

2. Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the bowl to ensure even mixing.

3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, malted milk powder, baking soda, baking powder, and salt.

4. Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture until fully incorporated.

5. Fold in the Mix-Ins
Use a spatula or mixer on low to fold in peanut butter chips, chocolate chips, and crushed pretzels. Don’t overmix—just enough to distribute evenly.

6. Chill the Dough
Cover and refrigerate the dough for at least 30 minutes (or up to overnight). This helps develop flavor and prevent excessive spreading.

7. Preheat Oven and Prepare Baking Sheets
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Scoop and Bake
Scoop dough into rounded tablespoons (or use a cookie scoop). Place 2 inches apart on baking sheets. Bake for 10–12 minutes, or until edges are golden and centers are just set.

9. Cool and Drizzle
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. If using, drizzle with melted peanut butter and chocolate once cooled.