Heat oven to 350°.
Sift together the flour, baking powder, baking soda and salt, set aside.
Cream the butter, shortening, sugars, and vanilla in a large bowl with an electric mixer at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
Add the flour mixture a cup at a time and beat at low speed to mix well.
Add pretzel pieces, and turn mixer on low to mix them in and break up any pieces that are too large.
Shape the dough into 1 inch balls and place on parchment lined baking sheets about 2 inches apart.
Press each cookie twice in each direction with a fork to make the classic pb cookie criss-cross design.
Press about 3 chocolate chips gently into each cookie—no need to squish, be gentle.
Sprinkle each cookie with a pinch or two of kosher salt.
Bake 10 minutes. Let cool on sheets for about 2 minutes and transfer to cooling racks.
***Do not over bake! They'll be pale when you take them out of the oven, and will continue to cook
on the sheets for a couple minutes. If you over bake them, they won't be chewy anymore.

Elle

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Source: Elle's New England Kitchen

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