01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
02 -
In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer for 2 minutes or until light and fluffy.
03 -
Add the egg yolks and vanilla, and mix on medium speed for another 2 minutes, until the mixture becomes pale and fluffy.
04 -
Gradually add the flour, baking powder, baking soda, and salt, mixing until fully incorporated.
05 -
Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles with a spatula until well combined.
06 -
Scoop the dough into 20 balls and arrange them 2 inches apart on the prepared baking sheets.
07 -
Optional: Add a few extra mix-ins on top of the dough balls for a decorative touch.
08 -
Bake for 10-12 minutes (10 minutes for chewier centers, 12 minutes for crisper edges).
09 -
Optional: Use a large circular cookie cutter to shape the cookies right after baking by swirling the cutter around each cookie for a perfect circle.
10 -
Let cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
11 -
Store leftovers in an airtight container for up to 3 days.