SKOR cookies are crispy on the edges, chewy in the center and packed with your favorite toffee chocolate bar. It’s easy to make too! Plus, it’s the perfect recipe to use up leftover Halloween candy, to make cookies for a Christmas cookie exchange, or to make a special treat for the end of the day.
The day before and after Halloween, we go on a crazy chocolate shopping spree. Who can say no to heavily discounted chocolate and candy bars? Evidently not us lol.
And year after year, we always end up with the (happy) problem of having more chocolates than we can handle.
Fortunately, I love baking with candy bars; have you seen my collection of leftover Halloween candy recipes?
I especially like baking with SKOR (scientific name: SKOR Milk Chocolate with Crisp Butter Toffee Candy Bar lol).
These cookies are light and crispy on the edges, chewy in the center, and filled with SKOR chunks. So good!
Why you’ll love this recipe
This SKOR cookie recipe is one of my newer recipes but these cookies have become fast favorites among family and friends. It will become one of your favorites too because:
- You don’t need to chill the dough. This recipe is simple and easy to follow and the cookies go straight to the oven. No chilling necessary.
- Only uses 1 bowl. Makes for an easy cleanup!
- Done in 10 minutes. The cookies only need 10 minutes of baking time in a 350F preheated oven.
- So good! Most important of all, they’re so good! Delicious chocolate and toffee bits in every bite, not too sweet, they’ll be the first to disappear from your cookie tray for sure.
How to make
These cookies are super easy to make.
You’ll need less than 10 ingredients and they’re pantry staples like all-purpose flour, baking soda, brown sugar and unsalted butter.
A few things to note:
- Cornstarch — you might be surprised to see cornstarch here. It helps in making the cookies delightfully chewy!
- SKOR — I prefer using SKOR Chocolate Bars because it has an added layer of chocolate plus it’s a great way of using up extra chocolate you have lying around. However, if you like to use SKOR Toffee Bits, you can, too.
I like using my stand mixer when making these cookies, however an electric hand mixer will work, too.
I also use a medium cookie scoop for evenly sized cookies.
Preheat your oven to 350F and line a cookie sheet with parchment paper.
In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar…
…until light and fluffy (about 2-3 minutes on medium speed).
Add the egg and vanilla extract.
Continue to beat until incorporated.
Sift dry ingredients (flour, cornstarch, baking soda, salt) into your mixture.
Stir on low speed until combined and no more streaks of flour remain.
Add chopped SKOR chocolate.
Stir using a spatula or wooden spoon until evenly distributed.
Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan.
Bake for 10 minutes or until they start to brown on the edges. Transfer the cookies to a wire rack to cool completely.
Easy, right? Here are more tips for a perfect batch of SKOR cookies every time.
- Make sure your ingredients are at room temperature. They are easier to combine and results to better cookies.
- Measure flour correctly. Using the incorrect amount of flour can lead to crumbly cookies or cookies that will spread too much. I always use a kitchen scale but if you don’t have one, fluff up your flour before using it then spoon it into your measuring cup.
- Don’t over-bake the cookies. As soon as the edges start turning golden brown, even if the middle still looks a little under-baked, you can take the cookies out of the oven. They will continue cooking in the pan. Over-baking these cookies will make them dry and crumbly.
- Re-shape cookies with a cookie cutter. Are your cookies not perfectly round? No worries, you can easily re-shape them with a cookie cutter while still warm. This is a fairly new hack I discovered and it works like a charm.
Yes, you can, though I highly recommend using the chocolate bar instead.
The reason I prefer using SKOR Chocolate Bars is they have an added layer of chocolate — which makes these cookies chocolatey — plus it’s a great way of using up extra SKOR chocolate you have lying around.
Yes, you can! Make sure to use the same amount.
You can place the cookies in a covered container on your counter. They should keep for up to a week.
Love baking cookies? Check these out.
- Preheat your oven to 350F and line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy (about 2-3 minutes on medium speed).½ cup unsalted butter, ¾ cup brown sugar
- Add the egg and vanilla extract and continue to beat until incorporated.1 piece large egg, 1 tsp vanilla extract
- Sift dry ingredients into wet ingredients.1¼ cup all purpose flour, 2 tbsp cornstarch, ½ tsp baking soda, ½ tsp salt
- Stir on low speed until combined and no more streaks of flour remain.
- Add your chopped SKOR chocolate and stir using a spatula or wooden spoon until evenly distributed.6 pieces SKOR chocolate 39g bars
- Drop or scoop your cookie dough (a heaping tablespoonful) into your prepared pan and bake for 10 minutes or until they start to brown on the edges.
- Transfer the cookies to a wire rack to cool completely.
- The yield/number of cookies depends on how big or small you scoop your cookie dough. I use a medium cookie scoop and make 18 cookies.
- I buy SKOR chocolate in 39g bars. If they’re available in different sizes where you are, just make sure you add the total volume equivalent to the recipe i.e. 39g x 6 bars = 234g.
- See post for more baking tips, FAQs and step-by-step photos.
Nutritional information are estimates only.