Easy Homemade Toffee Cookies

In a large bowl or the bowl of a stand mixer, cream butter, white sugar, and vanilla until light and fluffy aroind 8 to 10 mins. Do remember to scrape the sides of the bowl every now and then for even mixing.
Incorporate the egg and beat well.
Meanwhile, crush or chop the cooked praline until you have some small and some big bits of praline. Add this crushed praline to our cookie dough and combine to spread it evenly.
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Crush or chop the praline pieces and gently fold in the crushed praline or toffee bits until evenly distributed.
Scoop the dough into even portions and place them on a baking tray. Cover loosely with plastic wrap and chill in the fridge for 30 minutes to 1 hour. This helps the dough hold its shape while baking.
Preheat the oven to the (180°C/360°F). Line cookie sheets with parchment paper. Arrange 4 dough balls on the sheets leaving enough space between them. Slightly flatten the dough balls to form rounds. Bake for 10-12 minutes, or until the edges are golden brown and the centers are soft.
While the cookies are still warm, use a large round cookie cutter to gently reshape them into perfect rounds for a uniform look.
Allow the cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely.