• Beat the cold butter and both sugars in the bowl of a stand mixer until light and creamy.
• Add the peanut butter and vanilla and beat until blended, then scrape bowl and add the eggs, one at a time, mixing on medium until blended. Scrape the sides of the bowl, increase speed and beat on high for 1 minute.
• Mix together the flour, baking powder, baking soda, salt and cinnamon.
• Add the flour mixture and stir on medium low with the paddle attachment until blended, then stir in the chocolate chunks.
• Using a large cookie scoop, scoop out 4 oz size balls of dough. Flatten the tops slightly so they are rounds rather than balls. Press two or three pretzels into each dough ball. At this point you can chill the dough balls or bake right away.

Baking -- Times May Vary Slightly From Oven to Oven

• Arrange the dough rounds on a parchment lined baking sheet, giving them enough space to spread, then bake at 375 degrees F. for about 15 minutes, stopping to turn halfway through.
• Let the cookies cool completely before serving. The cookies also freeze well.

Air Frying Cold Balls of Dough

• If using the air fryer, preheat the air fryer to 335 degrees F. Once preheated, add dough rounds and air fry for 8 minutes. Open the fryer and check to see if the cookies look done. Turn off the fryer and let stand for 10 minutes. Remove fryer and let cool