Peanut Butter Kitchen Sink Cookies

1 cup salted butter, softened 
1 cup Peanut Butter & Co. Simply Smooth
1 cup granulated sugar
1 cup packed light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 cup semisweet chocolate chips 
1 cup white chocolate chips
2 cups pretzel pieces
1/2 cup old fashioned oats
1 cup candy corn

Directions:
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, mix together Peanut Butter & Co. Simply Smooth, butter, granulated sugar, brown sugar, baking powder, baking soda, and salt until well-combined and super creamy. Add the eggs and vanilla and continue to mix well for about 1-2 minutes.

Add flour and mix briefly until the flour is just combined with other ingredients. Remove the bowl from stand and using a spatula gently fold in semisweet chocolate chips, white chocolate chips, and the old fashioned oats.

Scoop out dough by the tablespoon and roll in between your palms to create small, round balls of dough. Roll each ball of dough in the pretzel pieces, pressing in the loose pieces before placing on cookie sheets, about 1 inch apart, and press lightly with your palm to slightly flatten each ball of dough.

Bake for about 9 minutes. Remove cookies from the oven and press a few pieces of candy corn into each cookie. Return to the oven and bake for another 2-3 minutes or until cookies are lightly brown around the edges. Remove from oven and allow to cool before serving. 

Prep Time: 40 minutes
Cook time: 12 minutes
Total Time: 52 minutes
Yield: 48 cookies