Toffee Chocolate Chip Mini Cupcake Cookies

1. Preheat oven to 350F.
2. Cream butter and sugars in a large bowl until combined.
3. Add vanilla, almond extract and eggs. Mix until combined.
4. In a large Ziploc bag (I use a gallon size) put flour, salt, cream of tartar and baking soda. Close bag and shake until combined.
5. Snip off a small corner of the Ziploc bag and slowly pour the dry ingredients into the butter and sugar mixture. Mix until fully combined.
6. Fold in Heath bits and mini chocolate chips (if you use a mixer it will break up the chocolate chips and/or melt them).
7. In a VERY liberally greased and floured mini muffin pan scoop about a tablespoon full of dough into each cup. (I found if you use a medium cookie scoop it makes it go much faster).
8. Bake for 12-14 minutes.

Makes about 48 cookies.