In a bowl, combine the flour, baking powder, and salt, and set aside.

In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture is incorporated for 3 minutes. Add the egg, yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.

Turn the dough out onto a counter covered with plastic wrap and divide it in half. The dough will be soft and sticky. Using plastic wrap to flatten dough, shape into two rectangles 4 to 5 inches wide by 6-inches long. Wrap dough and chill in refrigerator at least 3 hours or overnight.

To roll, place one cookie rectangle on a floured non-stick surface. Working quickly

lightly dust top of dough with flour and roll out with rolling pin to 1/4-inch thickness and 12 x 9-inch rectangle. Using a large 3-1/2 inch cookie cutter, cut out 6 large cookies. Repeat with the second dough. Line two large baking sheets with parchment paper and place cookies on baking sheet about 2-inches apart. Let rest.

Preheat the oven to 350° F. When oven is hot place cookies on center rack in oven. Bake for 10 to 12 minutes or until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely.

In a small saucepan, heat the chocolate chips and peanut butter until melted and smooth. Spoon 1/2 teaspoon of topping onto each cookie, spreading it out with the back of a spoon. Top with crushed pretzels.