Step 1

Line 2 baking sheets with parchment paper.

Step 2

In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed.

Step 3

Add the flour, baking powder and baking soda and mix on low speed until incorporated, 1–2 minutes.

Step 4

Fold in the candy-coated chocolates, pretzel pieces, and chopped semisweet chocolate with a rubber spatula.

Step 5

Using a 1½–2-tablespoon cookie scoop, scoop the cookies onto the prepared baking sheets. Chill in the refrigerator for 15–20 minutes.

Step 6

Preheat the oven to 350°F (180°C).

Step 7

Press a whole square of semisweet chocolate into the top of each cookie.

Step 8

Bake the cookies for 10–12 minutes, or until the edges are golden brown. Remove the pans from the oven and bang on the countertop to flatten the cookies. Press a whole pretzel onto the top of each cookie. Let cool to room temperature before serving.

Step 9

Leftover cookies will keep in an airtight container in the refrigerator.

Step 10

Enjoy!