1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup toffee bits
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing just until incorporated and a dough forms.
Stir in Toffee Bits: Fold in the toffee bits, distributing them evenly throughout the dough.
Scoop and Bake: Using a tablespoon or a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart, as they will spread a bit during baking. Flatten the dough slightly with the back of the spoon or your fingers.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly browned. The centers might look slightly undercooked, which is okay as they will continue to cook on the baking sheet once removed from the oven.
Cool: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.