Instructions

• Preheat oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper and set aside.
• In a large bowl, cream together the softened butter, natural chunky peanut butter, packed brown sugar, and granulated sugar until light and fluffy.
• Add the egg and vanilla; mix until incorporated, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk the all-purpose flour and baking soda together to combine.
• Gradually add the flour mixture to the wet ingredients and mix just until combined; avoid overmixing.
• Fold the toffee bits into the dough by hand until evenly distributed.
• Scoop dough onto the prepared baking sheets (about 8 dough balls per sheet), leaving plenty of space between each for spreading.
• Press each dough ball lightly with a fork to flatten slightly.
• Bake in the preheated oven for 7–8 minutes, until the edges are set and centers are just beginning to firm.
• Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.