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

In a mixing bowl, beat cold unsalted butter for 2 minutes until creamy.

Gradually mix in the brown sugar and granulated sugar for an additional 2-3 minutes.

Beat in the large eggs one at a time, then add vanilla extract and peanut butter, mixing well.

In a separate bowl, whisk together gluten-free flour, salt, baking soda, and baking powder.

Gradually combine the dry mixture into the wet ingredients, mixing until just combined.

Fold in the chopped Reese's Minis, Reese's Pieces, peanut butter chips, and dark chocolate chips.

Drop balls of dough onto prepared baking sheets, spacing them 2 inches apart; bake for 10-12 minutes.

Let cookies cool on the sheet for 2 minutes before transferring to a wire rack.