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

In a mixing bowl, beat 1 cup of softened salted butter with 1 cup of confectioners' sugar on medium speed for 3-4 minutes until light and fluffy.

Add 1 teaspoon of pure vanilla extract and mix on low speed for about 1 minute until fully incorporated.

Gradually add 2 cups of all-purpose flour to the mixture, mixing on low speed until a soft dough forms.

Gently fold in 1 cup of mini chocolate morsels and 1 cup of toffee pieces using a spatula.

Scoop out the dough into 1-inch balls and place them on the prepared baking sheet. Flatten the tops slightly.

If the dough is warm, chill the cookie balls in the refrigerator for 5-10 minutes.

Bake the cookies for 12-14 minutes until the edges are set and golden, but the centers remain soft.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

Allow the cookies to cool completely before serving.