Gather all your ingredients at room temperature and preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until light and fluffy for 2-3 minutes.

Add in the eggs one at a time, mixing well after each addition. Then incorporate vanilla extract until the mixture is smooth.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low speed until just incorporated.

Gently fold in the semisweet chocolate chips, peanut butter chips, and crushed pretzels until evenly distributed.

Drop mounds of dough onto prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until golden brown at the edges.

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.