1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup honey

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup toffee bits

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the honey, egg, and vanilla extract until fully combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in the toffee bits evenly throughout the dough.
Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9–11 minutes, until the edges are golden and the centers are just set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For chewier cookies, slightly underbake and let them set on the baking sheet.

Chill dough for 30 minutes if cookies spread too much.

Add chopped nuts, cinnamon, or chocolate chips for flavor variations.

Store in an airtight container with a piece of bread to keep cookies soft.

Warm briefly in the microwave before serving for that fresh-baked texture.