SKOR Cookies

5 from 47 votes

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!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: North American

Servings: cookies

Calories: 121kcal

Author: Jolina

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.