Cream Butter & Sugars:

In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy (2–3 minutes).

Add Egg & Vanilla:

Beat in the egg yolk and vanilla extract until smooth.

Mix Dry Ingredients:

In a separate bowl, whisk together flour and salt. Gradually mix into the wet ingredients until a soft dough forms.

Add Toffee Bits:

Fold in the toffee bits evenly throughout the dough.

Shape & Chill:

Divide dough in half and roll into two logs about 2 inches in diameter.

Wrap each log in plastic wrap and refrigerate for at least 2 hours (or overnight).

Optional: Roll the logs in extra toffee bits or turbinado sugar before slicing for extra texture.

Preheat Oven & Slice Cookies:

Preheat oven to 350°F (175°C).

Slice chilled dough into ¼-inch thick rounds and place on a parchment-lined baking sheet, spacing about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until the edges are lightly golden.

Let cool on the pan for a few minutes before transferring to a wire rack.