In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 1-2 minutes. Add eggs and vanilla extract; mix until combined. Add peanut butter; mix on high until combined.
Slowly add flour mixture to wet ingredients; mix just until combined. Add in Heath English Toffee Bits; mix until combined.
Cover bowl and refrigerate dough for 1-2 hours.
Preheat oven to 350F degrees.
Scoop dough into 2 teaspoon balls, or use a #40 disher to scoop balls of dough. Roll balls of dough in granulated sugar and place 8 balls on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Slightly flatten dough balls with the bottom of a cup. Keep dough chilled in between batches.
Bake 12-14 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Cookies may appear to be soft and undone, but they will set as they cool.
Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!