Cream together the unsalted butter, light brown sugar, granulated sugar, and creamy peanut butter in a large bowl until smooth and fluffy.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, then fold in dark chocolate chunks and mini pretzel twists.

Using a cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving about two inches between each scoop.

Cover the baking sheet and chill the dough in the refrigerator for two hours or overnight.

Preheat the oven to 350°F (175°C) and bake the chilled cookie dough for 11-12 minutes, rotating halfway through.

Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack.