Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream the softened butter with the powdered sugar until light and fluffy, about 2–3 minutes.

Mix in the vanilla until combined.

Gradually add the flour and a pinch of salt. Mix on low speed just until the dough comes together — avoid overmixing.

Fold in the toffee pieces, chopped pecans, and mini chocolate chips (if using) with a spatula.

Roll the dough into small balls, about 1 tablespoon each, and place them 1½ inches apart on the prepared baking sheet. Flatten each ball slightly.

Bake for 12–15 minutes until the edges are lightly golden. Watch closely in the last few minutes to prevent overbaking.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.