Cream together the unsalted butter, light brown sugar, and granulated sugar in a large mixing bowl until light and fluffy, about 3-4 minutes.

Mix in the creamy peanut butter until fully incorporated.

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

Gradually add the dry mixture to the wet dough, mixing until just combined.

Fold in the dark chocolate chunks and mini pretzel twists until evenly distributed, reserving a few pretzels for topping.

Scoop rounded tablespoons of dough onto a lined baking sheet and press reserved pretzels gently on top. Chill for 2 hours or overnight.

Preheat oven to 350°F (175°C). Bake cookies for 11-12 minutes; bang the pan halfway through baking.

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

Sprinkle with flakey sea salt before serving for the perfect sweet and salty balance.