Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, cream together softened salted butter and confectioners' sugar on medium speed for 3-4 minutes until light and fluffy.

Incorporate pure vanilla extract into the butter-sugar mixture and mix until smooth.

Gradually add in all-purpose flour, mixing on low speed just until a soft dough forms.

Gently fold in mini chocolate morsels and toffee pieces using a spatula.

Roll dough into 1-inch balls and place them on the prepared baking sheet, spaced about an inch apart.

Flatten the tops of each dough ball gently to help them bake evenly.

If your kitchen is warm, chill the baking sheet in the refrigerator for 10-15 minutes.

Bake for 12-14 minutes until cookies are firm to the touch and lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.