Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and peanut butter until smooth.

Add the granulated sugar and brown sugar, beating until light and fluffy (about 2-3 minutes).

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the chopped Reese’s cups, Reese’s Pieces, and peanut butter chips.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Slightly flatten each cookie ball with the back of a spoon or your fingers.

Bake for 10-12 minutes or until the edges are golden and the centers are still soft.

Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.