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

In a mixing bowl, beat room-temperature salted butter and confectioners' sugar together until light and fluffy, about 2-3 minutes.

Mix in the vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.

Gradually add the all-purpose flour on low speed until a soft dough forms, being careful to avoid overmixing.

Gently fold in mini chocolate morsels and toffee pieces until evenly distributed throughout the dough.

Scoop out 1-inch balls of dough and place them on the prepared baking sheet, spacing about 1 inch apart.

Chill the shaped dough for 10-15 minutes if it's warm in your kitchen.

Bake for 12-14 minutes until firm to the touch and with lightly golden edges.

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