In the bowl of a stand up mixer with the paddle attachment beat together the butter, powdered sugar and vanilla until light and fluffy, approximately 3-4 minutes.
Add the flour and mix just until combined. Move the dough to a lightly floured flat surface and gently knead to form a smooth ball.
Divide the dough into 24 balls and place each ball in a lightly greased and floured mini muffin pan cup. Flatten the ball with a lightly floured shot glass (or the utensil shown in the photo) so that it covers the bottom and the sides. Refrigerate for 30-60 minutes.
Pre-heat oven to 325F (160C).
Fill each cup with a teaspoon or two of filling, bake for about 20-25 minutes or until lightly golden. Remove and top each cup with more of the filling. Let cool for about 10 minutes then move to a wire rack. Enjoy!
FILLING
In a small bowl combine the toffee bits and mini chocolate chips.
Notes
To remove the cups, gently run the tip of a knife around the edges to loosen. Depending on your oven temperature you may want to start checking at about 15 minutes.The cooled cookies should be stored in an air tight container, be sure to place parchment paper between each layer. They will last up to 4-5 days at room temperature.They can also be frozen the same way and will keep up to two to three weeks in the freezer.