- 2 cups all-purpose flour
- 2 cups cake flour, not self rising
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2/3 cup firmly packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups toffee chips
- 2 1/2 cups coarsely chopped peanuts
- Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a bowl, whisk both flours, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugars. Beat on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Add eggs and vanilla; beat until combined. Add flour mixture; beat on low speed until just combined. Using a wooden spoon, stir in toffee and peanuts. Form dough into 1 1/4-inch balls. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month. Thaw before baking.)
- Place dough on prepared baking sheets 2 inches apart. Flatten slightly with your palm. Bake until golden and just set, 10 to 12 minutes, rotating sheets halfway through. Transfer to a wire rack; let cool 5 minutes before placing cookies on rack to cool completely.
Store in an airtight container, at room temperature, up to 1 week.