Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, salt and baking soda.

In a stand mixer or with a hand mixer, cream together butter and sugars until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Mix in vanilla.

Add the dry ingredients in three additions, mixing until combined each time. Mix in the toffee, pretzels and peanuts. Using a 1 1/2″ ice cream scoop (or with your hands), scoop and drop the dough onto the prepared baking sheets, 12 per sheet. Bake, rotating sheets halfway through, until the edges start to brown and the cookies are set in the center, 13-15 minutes. Let them cool on the pans for a few minutes, then transfer to a wire rack to finish cooling. Repeat with the remaining dough.