Crispy on the outside and chewy in the centre, these Skor Chocolate Chip Cookies are a sweet snack filled with toffee bits and chocolate chips. These cookies are a perfect treat or dessert and are easily made in one bowl.
These Skor chocolate chip cookies have crispy edges but the centres stay chewy, making them a delicious treat.
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Ingredients For Skor Chocolate Chip Cookies
These cookies are made form ten simple ingredients.
- Butter. Make sure the butter is at room temperature or a little warmer. It shouldn’t be melting, but it should be soft enough to easily cream with the sugars.
- White sugar. This will add sweetness to the cookies and helps create the crispy edges.
- Brown sugar. Adding brown sugar gives the cookies a touch of caramel flavour and colour. It also helps to activate the baking soda.
- Egg. Large sized eggs work best.
- Milk. Very little milk is used. It is added so the dough is not too dry.
- Vanilla Extract.
- Flour. For these cookies, all-purpose flour is used.
- Baking soda. The leavening agent for this cookies. It helps create the chewy texture of the cookie.
- Skor pieces. For this recipe, I use Skor pieces by Chipits. A Skor bar can also be chopped into pieces to add instead.
- Mini chocolate chips. Regular sized chocolate chips can be used, but we prefer the mini chocolate chips because they are similar in size to the Skor pieces.
Tips For Making These Cookies
This recipe is very easy to make and it is all done in one bowl.
- To get even sized cookies I like to use a small cookie scoop.
- For easy clean up, I use parchment to line the cookie sheets. The toffee bits sometimes stick to the pan making it harder to clean.
- The cookies are done when the edges start to get crispy. The middle will still be soft and gooey, but the cookie will continue to cook while it rests on the pan after removing them from the oven.
- If you want softer cookies without the crispy edges, chill the dough for 30 minutes before baking.
How To Serve These Cookies
Skor Chocolate Chip Cookies are perfect on their own or with a glass or milk, but there are other ways to serve them.
Serve them with tea or coffee for a quick afternoon pick me up.
Turn them into ice cream sandwiches. Scoop softened ice cream between two cookies and freeze for one hour before serving. Roll the sandwiches in crushed nuts or extra Skor pieces for added flavour. These are a hit at our BBQ dinners, especially with our kids and their friends.
We also like to make these cookies to take on road trips, to the beach and on camping trips. They are also great for cookie swaps and potlucks.
Storing Cookies
Once these cookies have cooled completely, they can be stored in an air-tight container for up to 3 days at room temperature.
The cookies can also be frozen for up to 3 months. Thaw at room temperature before serving. (They are also good frozen, according to Mike and our boys who can’t wait for them to thaw.)
Make Ahead And Freeze The Dough
The dough can also be scooped into cookie sized balls and frozen before baking. To do this, scoop the dough into 1 inch balls, and place on a tray in the freezer for 30 minutes. Then transfer the frozen cookie dough balls to a freezer bag or container and keep in the freezer for up to 1 month.
When ready to bake, preheat oven and bake the frozen dough. It will take an extra 2-3 minutes to bake these cookies from frozen.
Skor Chocolate Chip Cookies
Ingredients
- ¾ cup softened butter, at room temperature
- ¾ cup white sugar
- ½ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 Tbsp milk
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ¾ cup Skor pieces
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350℉.
- Line cookie sheets with parchment paper.
- In a stand mixer or large bowl, cream butter with sugars until smooth and creamy, about 3-4 minutes.
- Beat in egg, vanilla and milk.
- Stir in flour and baking soda.
- Fold in Skor pieces and chocolate chips.
- Using a scoop or tablespoon, scoop the cookie dough onto the parchment lined cookie sheets, about 2 inches apart.
- Bake in preheated oven for 10-12 minutes or until edge are crisp and browned, but centres are still slightly wet.
- Cool on cookie sheets for 2 minutes before transferring to cooling racks to cool completely.
- Store in an air-tight container for up to 3 days at room temperature.
