Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer for two minutes, or until light and fluffy.

Next, add in egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.

Then add in flour, baking powder, baking soda and salt. Mix until combined.

Add in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces and sprinkles. Gently fold in with a spatula until everything is combined.

Scoop the dough into 20 balls. Arrange two inches apart on the prepared baking sheets.

Optional: Add a few extra mix-ins on top of the scooped cookie dough balls for a nicer appearance.

Bake for 10-12 minutes (10 for chewier centers, 12 for crisper edges).

Optional: When the cookies are straight out of the oven, use a large circular cookie cutter to give them a perfect shape.

After baking, let the cookies cool on the baking sheets for 5 minutes. Then transfer to a cooling rack to cool for another 10 minutes.

Store leftovers in an air-tight container for up to three days.