Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, peanut butter, sugar, and brown sugar until light and fluffy.

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

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until a few streaks of flour remain.

Stir in the chocolate chips, potato chips, peanut butter cups, and toffee bits.

Dollop the chocolate-hazelnut spread over the top of the dough. Use a thin knife or spatula to swirl the spread gently into the dough.

Cover and refrigerate the dough for at least an hour up to overnight.

Drop the dough by 3-tablespoon portions onto the prepared pan. (See my note in the Tips for Success section above.) Leave about 3 inches between the cookies.

Bake, one pan at a time, 12 to 15 minutes, or until the cookies are golden brown. (Refrigerate remaining dough between batches.)

Cool the cookies on the pans on wire racks for 10 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.