In a mixing bowl, combine the flour, baking soda and salt. Whisk together to combine well. Set aside.

In a large mixing bowl, using a hand or stand mixer, cream together the room temperature butter, brown sugar and granulated sugar until smooth and fluffy. Add in the peanut butter, eggs and vanilla. Mix until smooth and well combine.

Gradually add the dry ingredients to the wet ingredients, occasionally stopping the mixer to scrape down the sides of the bowl. Once all the ingredients are fully combined, the batter will be very thick. Using a wooden spoon or rubber scraper, add in the white chocolate chips, semi-sweet chips, peanut butter chips and Reese's pieces and mix into the dough until well combined.

Refrigerate dough for 1-2 hours.

Preheat oven to 375 degrees. Line a baking sheet(s) with silicone baking sheets or parchment paper. Scoop out cookie dough and shape cookie dough balls approximately the size of golf balls (about 2-3 tablespoons per cookie). These will render slightly larger cookies. Place six cookie dough balls to a baking sheet and bake at 375 for 12-14 minutes or until tops of cookies are golden brown.

Let cookies cool on baking sheet for 3-5 minutes before transferring to a cooling rack to cool completely.

Store cooled cookies in an airtight container. Will keep for up to 1 week at room temperature.