Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well.
In another bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until well combined.
Stir in the toffee bits and mini chocolate chips.
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them apart.
Flatten each cookie slightly with the palm of your hand.
Bake for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Use room-temperature butter for easier creaming. Measure flour accurately to avoid dense cookies.