Preheat the oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper and set it aside.

In a large mixing bowl, use an electric mixer on medium-high speed to cream the softened salted butter and confectioners’ sugar. Beat until the mixture becomes light and fluffy, about 2 to 3 minutes.

Add the vanilla extract and continue beating until fully incorporated and smooth.

Reduce the mixer speed to low. Gradually add the all-purpose flour, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Using a spatula, gently fold in the mini chocolate morsels and toffee pieces until they are evenly distributed throughout the dough.

Scoop about a tablespoon of dough (roughly 1 inch in diameter) and roll it into a ball. Place each dough ball on the prepared baking sheet, leaving about a 1-inch space between them.

Lightly press down on each dough ball to slightly flatten the tops — this helps the cookies bake evenly and prevents excessive spreading.

If your kitchen is warm or the dough feels soft, chill the tray of dough balls in the refrigerator for 5 to 10 minutes. This helps maintain shape while baking.

Bake in the preheated oven for 12 to 14 minutes, or until the cookies feel firm to the touch and the edges begin to turn a light golden hue.

Let the cookies rest on the baking sheet for 5 minutes after baking. Then gently move them to a wire rack to cool fully.

Repeat with remaining dough, but make sure the baking sheet has cooled completely or has been replaced before starting a new batch to ensure even baking.