Preparation:
Using a stand mixer and paddle attachment, cream together the two different types of sugar and butter until smooth and creamy (about 5 minutes).
Add in egg and vanilla and mix until fully combined. Add the peanut butter and mix further to combine.
Transfer the bowl to a bench and using a spatula gradually work in the flour. Add the choc chips and pretzels and stir through to ensure they are even distributed through the mixture.
Roll into a log, wrap and place in the refrigerate for 1 hour. Pre heat oven to 160 C
Line a large baking sheet with baking paper and slice the dough into 1cm even discs and place on tray, allowing space for biscuits to spread.
Bake in the oven for 10 minutes and allow to cool on a wire rack.
