2 1/2 cups all-purpose flour 1 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter (no substitutes) 1 cup creamy peanut butter 1 cup firmly packed brown sugar 1 1/3 cup sugar, divided 2 eggs 1 teaspoon vanilla extract 2 Butterfinger candy bars, coarsely chopped 1/2 package (8 ounce size) toffee chips
Preheat oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, baking powder, and salt. In a mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1 cup granulated sugar until light and fluffy. Beat in the eggs and vanilla.
Gradually beat in the dry ingredients just until combined.
Drop dough by heaping tablespoonfuls into remaining 1/3 cup granulated sugar. Shape into balls. Place about 3 inches apart onto ungreased cookie sheets. Flatten slightly with a fork dipped in the sugar.
Bake for 10 minutes or until the cookies are just set and are slightly firm to the touch. Do not over-bake. They will crisp up when cooled.
Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.