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

In a large mixing bowl, cream together 1 cup of softened salted butter and 1 cup of confectioners’ sugar until light and fluffy, about 3-5 minutes.

Add 1 teaspoon of pure vanilla extract and mix on low speed until fully combined.

Gradually incorporate 2 cups of all-purpose flour into the butter mixture, mixing on low speed until a soft dough forms, about 2-3 minutes.

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

Portion the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about one inch apart. Lightly flatten the tops.

If the dough feels too soft, chill the cookie spheres in the fridge for 5-10 minutes before baking.

Bake for 12-14 minutes, or until the edges are just golden, keeping an eye to avoid overbaking.

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

Let them cool completely before indulging. Store in an airtight container at room temperature for up to a week.