Skor Cookies
Deliciously chewy cookies filled with chocolate chips and crunchy Skor bits, perfect for lunchboxes, bake sales, or indulgent desserts.
Ingredients
Main ingredients
- 1 cup unsalted butter (room temperature) Use room-temperature butter for easier creaming.
- 1 cup sugar
- 1 cup brown sugar For a deeper flavor, use light brown sugar.
- 1 tsp vanilla extract
- 2 large eggs Use room-temperature eggs for better emulsion.
- 3 cups all purpose flour 1:1 gluten free flour with xanthan gum can be used.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
- 1/2 cup Skor bits Chopped Heath bars can be used as a substitute.
Instructions
Preparation
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- In a large bowl, cream the room-temperature butter with sugar and brown sugar until the mixture is light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined — don’t overmix.
- Fold in the chocolate chips and Skor bits evenly through the dough.
Baking
- Using a 3-tablespoon (large) cookie scoop, drop dough balls onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 8–10 minutes, or until the edges have just started to brown and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for at least 5 minutes so they firm up, then transfer to a wire rack to cool completely.
Notes
For uniformly shaped cookies, chill the scooped dough briefly (10–15 minutes) before baking. Store cooled cookies in an airtight container at room temperature for up to 4 days, using a slice of bread for maintained softness.