Skor Cookies
I grew up with Skor candy in the pantry and finally turned that crunchy, buttery toffee into a cookie that’s chewy in the middle with a satisfyingly crackly edge. These Skor Cookies bring together brown sugar caramel notes, melty chocolate chips, and crunchy toffee bits in a cookie you can bake in under 15 minutes of oven time—perfect for last-minute company, school lunches, or an afternoon snack.
I also love how this recipe sits alongside other easy favorites like my 3-ingredient sugar cookies when you want quick, reliable cookies on the spot.
Why you’ll love this dish
These Skor Cookies hit a sweet spot: rich brown-sugar chew, bursts of chocolate, and crunchy toffee that gives each bite a layered texture. They’re:
- Quick: dough comes together in one bowl and bakes in 8–10 minutes.
- Crowd-pleasing: both kids and adults love the chocolate + toffee combo.
- Flexible: easily made gluten-free with a 1:1 flour blend, or doubled for a party.
“Crisp on the edges, chewy inside, with little toffee surprises—my go-to cookie when company is coming.” — a home baker’s mini-review
The cooking process explained
Quick overview so you know what to expect:
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla, then fold in dry ingredients.
- Stir in chocolate chips and Skor (toffee) bits.
- Scoop dough, bake at 375°F for 8–10 minutes until edges just brown.
- Cool briefly on the sheet, then transfer to a rack to finish cooling.
This recipe is forgiving: you can portion with a large 3‑tbsp scoop for bakery-style cookies, and a short rest on the baking sheet helps them set without crumbling.
What you’ll need
- 1 cup unsalted butter, room temperature (substitute: salted butter — reduce added salt to 1/8 tsp)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour OR 3 cups 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 (semisweet works well)
- 1/2 cup Skor bits (toffee bits) — or crushed toffee candy
Notes: If using gluten-free flour, make sure it contains xanthan gum or add 1/2 tsp per cup of flour. For extra chew, swap 1/4 cup of the flour for an equal amount of oat flour.
Step-by-step instructions
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, cream the room-temperature butter with the granulated and brown sugars until the mixture is light and fluffy—about 2–3 minutes with an electric mixer.
- Beat in the eggs, one at a time, then stir in the vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Avoid overmixing.
- Fold in the chocolate chips and Skor bits until evenly distributed.
- Using a large 3-tablespoon cookie scoop, place cookie dough balls on the prepared baking sheet, spacing them a few inches apart to allow spreading.
- Bake for 8–10 minutes, or until the cookie edges have just started to brown and centers still look slightly soft.
- Let the cookies sit on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
Serve warm with a glass of cold milk for classic comfort. Other serving ideas:
- Break one over a scoop of vanilla ice cream for a quick sundae.
- Plate a few with coffee or espresso for an afternoon pick-me-up.
- Arrange on a cookie tray with assorted cookies for holiday gifting.
For a twist on presentation, sprinkle a few extra toffee bits and a tiny pinch of flaky sea salt on freshly baked cookies.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help maintain chewiness.
- Refrigeration: Not necessary; refrigerating can dry them out.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 325°F oven for 5–8 minutes.
- Freezing dough: Portion dough balls onto a baking sheet, flash-freeze, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Reheating: Microwave for 8–10 seconds to warm one cookie, or heat in a 300°F oven for 3–5 minutes to revive crisp edges.
Always allow cookies to cool completely before sealing in containers to avoid sogginess from trapped steam.
Pro chef tips
- Butter temperature matters: It should be soft enough to press but not greasy. Too-warm butter makes cookies spread excessively.
- Don’t overmix: Once you add the flour, mix only until combined to keep cookies tender.
- Cookie size: A 3-tablespoon scoop yields bakery-style cookies; for smaller cookies, use a 1.5-tablespoon scoop and reduce bake time slightly.
- For taller cookies: Chill dough for 20–30 minutes before baking to limit spread.
- Even baking: Rotate the baking sheet halfway through the bake if your oven has hot spots.
- If you want a uniform toffee distribution, reserve a few extra Skor bits to press gently into each dough ball before baking.
You might also enjoy the rich depth of buttery shortbread cookies as a simple companion when hosting.
Creative twists
- Double chocolate Skor: Use dark chocolate chunks and add 2 tbsp cocoa to the dry ingredients.
- Nutty crunch: Fold in 1/2 cup chopped pecans or walnuts for extra texture.
- Sea salt finish: Sprinkle flaky sea salt on top of warm cookies for sweet-salty balance.
- White chocolate & cranberry: Swap chips for white chocolate and add 1/4 cup dried cranberries.
- Vegan version: Use vegan butter and two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and confirm vegan-friendly Skor alternatives.
- Make them bars: Press dough into a 9×13 pan and bake 18–22 minutes for Skor cookie bars.
If you like playful cookie mashups, try riffing on the brown sugar notes from this brown sugar pop tart cookies recipe.
Your questions answered
Q: How long does this recipe take from start to finish? A: Active prep is about 15 minutes. Bake time is 8–10 minutes per sheet. Overall, plan 30–40 minutes including cooling.
Q: Can I substitute Skor bits with chopped candy bars? A: Yes. Chopped Skor bars, Heath bits, or crushed toffee work well. Keep in mind very fine crumbs can melt into the dough; larger bits give better crunch.
Q: Why did my cookies spread too thin? A: Causes include over-soft butter, too much sugar, or overmixing. Chill dough 20–30 minutes to reduce spread, and ensure butter is softened but not oily.
Q: Are these cookies safe to freeze? A: Absolutely. Freeze baked cookies up to 3 months or freeze dough balls and bake from frozen, adding a minute or two.
Conclusion
If you’re chasing a reliably chewy cookie with crunchy toffee surprises, these Skor Cookies deliver every time—simple ingredients, straightforward technique, and big reward. For another take on Skor-toffee cookies and inspiration, see the original SKOR Cookies – The Unlikely Baker®, and for a chewy variant, check out the Chewy Skor Toffee Bits Cookies Recipe – Food.com.
Skor Cookies
Ingredients
Method
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, cream the room-temperature butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer.
- Beat in the eggs, one at a time, then stir in the vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Avoid overmixing.
- Fold in the chocolate chips and Skor bits until evenly distributed.
- Using a large 3-tablespoon cookie scoop, place cookie dough balls on the prepared baking sheet, spacing them a few inches apart to allow spreading.
- Bake for 8–10 minutes, or until the cookie edges have just started to brown and centers still look slightly soft.
- Let the cookies sit on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
