Gather and prep all of your ingredients.

In a small/medium bowl, whisk together the flour, baking soda, and pinch of salt. Set aside.

In a standing mixer fitted with a paddle attachment, cream together the butter and two sugars until fluffy.

Add the eggs one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla.

Sprinkle in the malted milk powder and allow it to fully incorporate.

Slowly add the dry ingredients into the batter, then incorporate 1 ½ cups of the chopped chocolate-peanut butter pretzel pieces.

Chill the dough for about 30 minutes.

Preheat the oven to 350°F, and line baking sheets with parchment or silicone baking mats.

Scoop out generous tablespoon-size portions of the dough and place onto the prepared baking sheets. Bake for about 12 to 14 minutes, or until golden.

Place onto wire racks to cool completely.

Prepare the drizzle by melting the chocolate chips and peanut butter chips together. Drizzle over fully cooled cookies.

Sprinkle some of the remaining ½ cup of chopped chocolate peanut butter-filled pretzel pieces over the drizzle. Allow to cool and set before serving.