Beat the butter, brown sugar, and sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.

In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the white chocolate chips, macadamia nuts, and toffee bits and mix until incorporated.

Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.

Store cookies in an airtight container at room temperature.