Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper.

Using a hand mixer and a large bowl or a stand mixer, add butter and sugar and cream together. Add eggs and vanilla extract and mix thoroughly. In a separate bowl, measure out flour, baking soda and salt. (Be sure to check out How to Measure Flour.)

Mix together and add to butter-sugar-egg mixture in batches. Mix a little to combine and then finish by combining using a spatula. Be careful not to over mix.

Fold in white 1 1/2 cups of white chocolate, 1 1/2 cups crushed pretzels, 1/4 cup toffee bits into the cookie dough.

Using a medium sized cookie scoop (about 1 1/2 Tablespoons), scoop out cookie dough (and rounding it out with your hands) and place onto lined cookie sheet. Be sure to leave about an inch and a half between each cookie. Top each cookie with a sprinkle of toffee, 1 or 2 white chocolate chips and 1 or 2 pieces of crushed pretzels.

Bake for 10 to 12 minutes. Allow cookies to rest for about 1-3 minutes on the cookie sheet before removing with a spatula and placing on a cooling rack. Store cookies in an airtight container with a small piece of bread to preserve softness and chewiness.