Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or a silicone baking mat.
In a large bowl, stir together the peanut butter, sugar, baking soda, egg, and vanilla until smooth. Stir in the toffee chips.
Form generously rounded tablespoonfuls of dough into balls and place them at least 2 inches apart on the prepared baking sheets. (For uniform, perfectly shaped cookies, drop the dough from a 3/4-ounce scoop.) Use the bottom of a small drinking glass dipped in sugar to flatten the dough into rounds that are about 1/3-inch thick.
Bake the cookies for 15 to 17 minutes, or until set. Let the cookies cool on the pan for 5 minutes and then transfer them with a spatula to a wire rack to cool to room temperature.
Combine the chocolate and corn syrup in a small glass bowl. Microwave on 50% power for about 1 minute, or until the chocolate pieces begin to soften. Stir until melted and smooth. Spread a thin layer of the glaze over the top of the cookies. While the glaze is still wet, sprinkle the cookies with additional toffee chips, about 1 teaspoon per cookie. Let sit until the glaze sets.
Store in an airtight container for up to three days.
Recipe by: Sheri Castle
Go to full version of