Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. Make sure to whisk it really well -- no soft stirring here!
In the bowl of a stand mixer fitted with the paddle attachment (or a bowl large enough to use a hand mixer in), cream together butter, both sugars, and agave syrup on medium-high for 2-3 minutes, scraping down the sides of the bowl every so often.
To the creamed butter/sugar mixture, add in the egg and vanilla extract and beat for 7 minutes. Then, add in the peanut butter and mix until well combined.
Slowly add the flour mixture to the wet ingredients and mix on low speed until everything is just about coming together -- this should take less than a minute.
While still mixing on low speed, add the chocolate chips, peanut M&M’s, oats, and ground coffee, and mix for 30 seconds.
To the bowl, add the potato chips and pretzels and mix until just incorporated.
Using a medium-sized cookie scoop, portion out the dough onto your prepared baking sheets. Wrap the sheet pan tightly in plastic wrap and place it in the refrigerator to chill for up to one hour. For best results, bake your cookies at room temperature -- otherwise you'll have a thin cookie!
Once the hour is close to being up, preheat the oven to 350°F.
Take the cookie sheets out of the refrigerator, take off the plastic wrap, and place them inside the oven. Bake the cookies for 18-20 minutes -- they should be faintly brown on the edges but still soft in the center, so give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
Let the cookies cool on a baking sheet before transferring to a wire rack to cool completely. Once cooled, enjoy!