Chocolate Peanut Butter Crunch Cookies

Makes 24-28 cookies

8 ounces semisweet chocolate chips
3 tablespoons butter
1 cup sugar
3 eggs
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
1 cup chocolate covered peanuts (we used Goobers)
1 cup pretzels, roughly chopped

Preheat the oven to 325 F. Lightly grease two baking sheets.

Place chocolate chips and butter in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted.  Stir until smooth.

In the bowl of an electric mixer, beat together the sugar and eggs until combined. Add the melted chocolate mixture, then stir in the vanilla, flour, cocoa powder, baking powder and salt.  Add in peanut butter chips, chocolate covered peanuts and pretzels and stir to combine.

Drop tablespoon-sized dough balls onto the prepared baking sheets about 2 inches apart.  Bake the cookies for 12 to 15 minutes, until their tops are shiny and cracked. Leave to cool on pans for about 5 minutes, then transfer the cookies to a wire rack to cool completely.