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

Add peanut butter, egg, and vanilla extract to the bowl, and mix on high speed until well combined.

In a separate bowl, sieve flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing well after each addition.

Stir in Reese’s Pieces, chocolate chips, peanut butter cups, and peanuts, reserving a few of each for the tops of the cookies.

Wrap dough in clingfilm/plastic wrap and transfer to the refrigerator to chill, at least one hour.

Preheat oven to 375° F / 190° C. Line a baking tray with parchment or a silicone baking mat, and set aside until ready to use.

Remove chilled dough from refrigerator. With a cookie scoop, portion the dough into golf ball-sized balls (you should end up with about 18 total).

Roll balls in additional sugar, covering completely.

Place dough balls on prepared baking sheet, and use your fingers to flatten slightly. (Do not crowd your tray, as these cookies will spread! Use a second tray or bake in batches, if necessary.) Press a few extra chips, nuts, or candies into the top of each dough ball.

Bake cookies for 12-15 minutes, or until just lightly golden brown. Do not overbake.

Remove trays from oven. For perfectly round cookies, immediately reshape each cookie with a large round metal cutter.

Allow to cool on the tray for 5-10 minutes before transferring to a wire rack to cool completely.

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

Peanut butter cookies can also be layered between sheets of parchment and frozen in an airtight container.