1. In a large bowl, beat together the peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.

2. Add the egg and vanilla extract, mixing until fully incorporated.

3. In a separate bowl, whisk together the flour, baking soda, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

5. Scoop tablespoon-sized portions, roll into balls, and place on a lined baking sheet. Slightly flatten each ball.

6. Bake at 350°F (175°C) for 8–10 minutes, until lightly golden.

7. Let cookies cool completely on a wire rack.

8. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each.

9. Dip half of each cooled cookie into the melted chocolate.

10. Place on parchment paper and sprinkle with toffee bits before the chocolate sets.

11. Let sit at room temperature until chocolate hardens (about 30 minutes).