In a large bowl, beat the white sugar, brown sugar, creamy peanut butter, and softened butter together with a mixer for 1-2 minutes, or until creamy & fluffy.
Add the egg, additional yolk, and vanilla; beat until combined.
Mix the flour together with the baking soda, and salt until very well combined.
Slowly add the dry ingredients to the wet ingredients; mix until just combined.
Add the chopped pretzels and chocolate chops; mix until just combined.
Cover with plastic wrap and place into the refrigerator for 20-30 minutes.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or a silpat mat.
Using a tablespoon sized cookie scoop place 12 rounded spoonfuls onto the prepared baking sheet.
Place a mini pretzel on top by gently flattening them into the top of the dough.
Place into the oven and bake for 10-12 minutes, or until just golden brown.
Remove from the oven then allow to rest on the baking sheet for a few more minutes before transferring them to a cooling rack to finish cooling.
Repeat the process with the remaining dough.
Add a few extra chocolate chips to the tops of the cookies immediately after they are removed from the oven, if desired.
Serve these cookies warm with ice cold milk, if desired. Enjoy.