Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it becomes light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and creamy peanut butter until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Reese’s Peanut Butter Chips, semi-sweet mini chocolate chips, and milk chocolate chips until evenly distributed throughout the dough.
Scoop out large portions of dough (about 1/4 cup each) and place them on the prepared baking sheets, leaving enough space between each for spreading.
Optional: Press a few additional chocolate chips on top of each cookie for a more "Gideon's" look.
Bake in the preheated oven for 15-17 minutes or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Optional: Sprinkle each cookie with a pinch of flake salt for a gourmet touch.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
