Preparation Steps

• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
• Fold in the chopped toffee bits until evenly distributed throughout the dough.
• Divide the dough into two equal portions and shape each into a 12-inch log about 2 inches wide. Wrap the logs tightly in plastic wrap and refrigerate for at least 4 hours, or up to 3 days.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Slice the chilled dough logs into 0.5-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10–12 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.