Heat oven to 350. Prepare and area for cookies to cool.

Combine the sugars, peanut butter, and shortening in a large bowl. Beat with an electric beater until smooth, and then beat in the eggs. Set aside.

Combine flour and baking soda and gradually add to the creamed mixture. At the point I usually mix by hand, but you can use a low speed with your electric mixer if you desire.

Once that is blended I stir in the peanut butter chips and crumbled toffee.

Drop by the rounded spoonfuls on cookie sheet. Place them two inches apart on un-greased cookie sheets. Use a fork to slightly flatten the cookie and to give it that classic criss-cross pattern.

Bake for 9 to 12 minutes or until the bottoms are lightly browned and set. Don't over bake these cookies. The gooeyer the better!

Allow the cookies to completely cool and enjoy!