To begin, mix room temperature butter, sugar, and brown sugar together in the bowl of an electric mixer. We are going to want to cream this until its light and fluffy, so take your time here 🙂

Once the mixture is a couple of shades lighter, add in the eggs, vanilla pudding powder, vanilla extract, salt, and baking soda. Scrape down the sides of the bowl as needed, until the mixture is full incorporated.

Turn the mixer down to a slow speed, and slowly add in the flour. Be sure not to over-mix here, and if needed, use a spatula to finish combining the dough.

Lastly, add in the English toffee pieces. You can use store bought pieces, or you can chop up some actual chocolate covered English Toffee like I did 😛

Using a small ice cream scoop, measure out the cookie dough into balls and place on a greased cookie sheet.

Chill the cookie dough in the fridge until the edges of each cookie dough ball is cool to the touch. Leaving the cookies in the fridge, preheat the oven to 350 degrees F.

When the oven is up to temperature, evenly spread the cookie dough balls across the number of cookie sheets needed (I used 3), and bake for 9-10 minutes.

Check on the cookies at the 9 minute mark, but don't be afraid to leave them in for an additional minute or two as needed. I let the bottom of these brown just a little extra so that we got a nice caramel flavor from the sugars, without being crunchy.

Allow the cookies to cool on the baking sheet for 4-5 minutes, and then transfer to a wire cooling rack to finish cooling. Serve warm with some beautiful vanilla ice cream (YUMMM)!