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

In a large bowl, cream the salted butter, light brown sugar, and granulated sugar together with an electric mixer for two minutes, or until light and fluffy.

Add the egg yolks and vanilla, mixing on medium speed for two minutes, until the mixture is pale in color and fluffy.

Add the flour, baking powder, baking soda, and salt. Mix until combined.

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

Scoop the dough into 20 balls and arrange them two inches apart on the prepared baking sheets. Optionally, add extra mix-ins on top for decoration.

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

Optionally, when the cookies are straight out of the oven, use a large circular cookie cutter to shape them.

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a cooling rack for another 10 minutes.

Store leftovers in an airtight container for up to three days.