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 oz. size) toffee chips
Preheat oven to 375 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 overbake. They will crisp up when cooled.
Cool for one minute on cookie sheets. Transfer to wire racks to cool completely.