Preheat your oven to 380 degrees, line two sheet pans with parchment paper and set aside.
In a small mixing bowl, sift the flour, baking soda, and salt together. Set aside.
In a stand size mixer fitted with the paddle attachment, cream the butter, brown sugar, and sugar together until light and fluffy on high for 4-5 minutes. Add in vanilla and peanut butter. Mix on low until combined.
On medium speed, add in egg, and mix for 30 seconds, and add the egg yolk and mix for 30 more seconds. With a rubber spatula, scrape the sides and bottom of the bowl.
With the mixer on the lowest speed, add in the dry ingredients, chocolate chips, crushed Oreo, and crushed preztel. Mix just until the mixture is completely combined, do not over mix.
Using a kitchen scale, weigh out 6 ounces of dough and place 3 on each sheet pan. Add a few extra pieces of chocolate chips, pretzels, and oreos to garnish the top.
Only bake one sheet pan at a time, while one is in the oven place the other in the fridge so it doesn’t warm up.
Bake for 12-15 minutes, and let them cool slight for about 10 minutes, and transfer to a cooling rack.