Preheat oven to 350*. Sift together dry ingredients and set aside.
Cream the butter, peanut butter and sugars until light and fluffy, scraping down bowl at least once. Beat in egg and vanilla.
Add dry ingredients to creamed mixture and mix well. Stir in apple and toffee bits. Refrigerate for about an hour (and between batches).
Drop by rounded tablespoonfuls 2 in apart onto parchment lined baking sheets. Slightly flatten cookies with back of spoon. Bake for 10 to 12 minutes or until golden brown. Cool for 5 minutes before removing to wire rack. Makes about 3 dozen +/-.