Meanwhile, in large bowl, break up cookie dough. Add peanuts and pretzels. Mix with wooden spoon, or knead with hands until well blended. Shape dough into 30 (about 1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheets. Bake 5 to 10 minutes or until edges are light golden brown. Remove from oven; immediately press back of teaspoon into center of each cookie to make indentation. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Place peanut butter mixture in large resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to pipe about 1 tablespoon mixture in center of each cookie to fill indentation.
In small microwavable bowl, microwave chocolate chips uncovered on High 40 to 60 seconds, stirring once, until chips can be stirred smooth. Place melted chips in small resealable food-storage plastic bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted chips over cookies. Let stand 10 minutes. Store covered.