Preheat your oven to 350°F (175°C).

In a mixing bowl, combine melted salted butter with granulated sugar and brown sugar. Beat until light and fluffy, about 2-3 minutes.

Mix in eggs, hazelnut liqueur, vanilla bean powder, and vanilla extract until well combined.

Whisk together all-purpose flour, baking soda, and kosher salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring gently.

Fold in chocolate chips and mini M&M's using a spatula.

Using a cookie scoop, drop dough onto parchment-lined baking sheets, leaving 2 inches apart. Bake for 10-12 minutes until edges are golden brown.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks.