This is based off the peanut butter cookie recipe from Smitten Kitchen, which was adapted from the Magnolia Bakery Cookbook. The only real changes I made were swapping out the chocolate and peanut butter chips, adding cinnamon, and increasing the vanilla, because I am a heathen and I always add more vanilla.
- Combine flour, baking soda, baking powder, salt, and cinnamon in a bowl. Set aside.
- In a large bowl, beat butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix well. Mix in milk and vanilla. Add flour mixture and beat thoroughly. Stir in chocolate toffee pieces.
- Form rounded teaspoonfuls of dough and roll in the extra sugar, then place on ungreased cookie sheets. Use a fork to gently press a crisscross pattern onto each.
- Bake 10-12 minutes in preheated oven at 350 ºF.