Ultimate Skor Cookies Recipe
Soft, chewy cookies loaded with chocolate chips and Skor toffee bits. These irresistible treats combine buttery sweetness with crunchy toffee pieces for the perfect dessert.
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour OR 1:1 gluten-free flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup Skor bits
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream together butter, sugar, and brown sugar until light and fluffy (3-4 minutes).
- Beat in eggs one at a time, then add vanilla extract until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Slowly mix dry ingredients into butter mixture until just combined.
- Fold in chocolate chips and Skor bits by hand with a wooden spoon.
- Using a 3-tablespoon cookie scoop, place dough balls on prepared baking sheet, spacing 3 inches apart.
- Bake for 8-10 minutes, until edges just start to brown (centers should look slightly underdone).
- Let cookies rest on baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
Room temperature butter is essential for proper creaming - take out 1 hour before baking
Don't overbake! Cookies should look slightly soft in the center when removed from oven
For best results, measure flour by spooning into measuring cup and leveling off
Store in airtight container at room temperature for up to 1 week
Cookie dough can be frozen for up to 3 months - bake directly from frozen, adding 1-2 extra minutes
Can substitute Heath bits for Skor bits if desired
For gluten-free version, use 1:1 flour blend with xanthan gum
Don't overbake! Cookies should look slightly soft in the center when removed from oven
For best results, measure flour by spooning into measuring cup and leveling off
Store in airtight container at room temperature for up to 1 week
Cookie dough can be frozen for up to 3 months - bake directly from frozen, adding 1-2 extra minutes
Can substitute Heath bits for Skor bits if desired
For gluten-free version, use 1:1 flour blend with xanthan gum
