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Skor Cookies

These chewy Skor Cookies, filled with chocolate chips and crunchy toffee bits, are quick to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 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
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour OR 3 cups 1:1 gluten-free flour with xanthan gum If using gluten-free flour, ensure it contains xanthan gum or add 1/2 tsp per cup of flour.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Mix-ins
  • 3/4 cup chocolate chips (semisweet)
  • 1/2 cup Skor bits (toffee bits) or crushed toffee candy

Method
 

Preparation
  1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
  2. 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.
  3. Beat in the eggs, one at a time, then stir in the vanilla until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture and mix until just combined. Avoid overmixing.
  6. Fold in the chocolate chips and Skor bits until evenly distributed.
Baking
  1. 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.
  2. Bake for 8–10 minutes, or until the cookie edges have just started to brown and centers still look slightly soft.
  3. Let the cookies sit on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra chew, swap 1/4 cup of the flour for an equal amount of oat flour. Store cooled cookies in an airtight container for up to 4 days. Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.