Peanut Butter Cup and Toffee Brown Butter Cookies

1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
2/3 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup toffee bits
3/4 cup mini Peanut butter cups, roughly chopped

Brown the butter; Heat butter in a small heavy saucepan over medium heat, stirring constantly.  When butter turn to an amber/light brown color, remove from heat immediately (you should be able to smell the deeper caramel flavor of the butter.) Pour browned butter immediately into a small bowl and set aside to cool.

Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined. Add eggs and vanilla, and mix on medium speed until well combined.

In a separate bowl, whisk together flour, baking soda and salt.  Slowly add to wet ingredients with mixer on low speed.  Do not over mix.

Stir in peanut butter cups and toffee.

Chill dough for 24 hours for best results(minimum 2 hours( before baking.

When ready to bake, preheat oven to 325 degrees; line baking sheets with parchment paper.

Scoop cookie dough with large cookie scoop onto prepared baking sheets.  bake cookies until firm; 15-17 minutes or until edges are golden brown.