Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, combine the softened salted butter, light brown sugar, and granulated sugar. Cream together for two minutes until light and fluffy.

Mix in the egg yolks and vanilla bean paste or extract on medium speed for two minutes until pale and fluffy.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add to the wet mixture and mix until combined.

Gently fold in the M&M's, white chocolate chips, pretzel pieces, potato chip pieces, and sprinkles using a spatula.

Using a cookie scoop or spoon, form 20 balls of dough and place them about two inches apart on the prepared baking sheets. Optionally, press extra mix-ins onto the tops.

Bake for 10-12 minutes in the preheated oven. Bake closer to 10 minutes for chewier centers or up to 12 minutes for crisper edges.

Use a large circular cookie cutter to swirl around each cookie gently after removing from the oven.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 10 more minutes.

Store leftover cookies in an airtight container for up to three days.