1Preheat oven to moderately slow, 160 C. Lightly grease and line two oven trays with baking paper.
2Place chocolate in freezer. In a medium bowl, using an electric mixer, beat butter and peanut butter with brown sugar, caster sugar and vanilla until creamy. Add eggs, beating well after each.
3Sift flour, milk powder and soda over butter mixture. Using a wooden spoon, stir to combine. Mix in chopped pretzels and peanuts.
4Using 1½ tbsps cookie mixture, roll and flatten. Place one piece of chocolate in the centre, then mould dough around to cover completely. Flatten slightly and press an extra whole pretzel into the top. Place on tray. Repeat to make 26 cookies.
5Bake for 15-20 mins until golden. Cool on trays for 5 mins, before transferring onto wire rack to cool completely.
TIP: These cookies are best served warm, while the chocolate is still melted and oozy. Otherwise, microwave on medium (70 per cent) for 20 secs to warm through.
Photo: Scott Hawkins/Bauer