In a medium bowl, sift together all purpose flour, baking soda, baking powder, and kosher salt.  Set aside.

In a large mixing bowl or the bowl of a stand mixer, whip butter on high speed until light and fluffy.

Add the sugars and mix until well combined.

Mix in the creamy peanut butter, egg, and vanilla extract.

Add the dry ingredients and mix until just barely combined. Do not overmix.

With a rubber spatula or wooden spoon, stir in the chocolate chips, Reese’s Pieces, chopped peanut butter cups, and peanuts, reserving a few of each for the tops of the cookies.

Cover bowl with clingfilm/plastic wrap and refrigerate at last one hour, or overnight.

Preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat.

With a 1 1/2-inch cookie scoop, scoop the dough into 24 portions.

Use your hands to shape each scoop into a ball, then roll each ball in granulated sugar.

Arrange half of the balls on prepared tray, and use your fingers to flatten slightly. Press a few extra chips, nuts, and candies into the top of each ball.

Bake for 13-15 minutes, or until just lightly golden brown around the edges. Do not overbake.

For perfectly round cookies, immediately reshape each cookie with a large round metal cutter.

Cool on tray for 5-10 minutes. Transfer to a wire rack to cool completely.

Repeat with remaining balls of dough.

Store in an airtight container at room temperature for up to five days.