Loaded with milk chocolate chips, semisweet chocolate chips and chopped Skor candy bar, these Chocolate Chip Skor Bar Cookies will disappear in seconds. These are outrageously good!
*RECIPE UPDATE (03.01.21) I’ve had a couple readers comment that these cookies have too much flour in them and that they’re not flattening out and are too cakey. It’s SO IMPORTANT for this recipe that when measuring your flour, you loosen/fluff it first, scoop it into your measuring cup with a spoon and then level it off with a knife. I apologize I didn’t make that clear when I first posted this recipe. These cookies turn out perfectly every time for me with the recipe as written. They’re crispy on the edges and chewy in the center. However, if you’re worried about them not flattening and being too “cakey” you can cut the flour back to 2 1/2 to 2 3/4 cups, or you could increase the butter to 1 cup instead of 3/4 cup. I have given this recipe to several friends and they have never complained about them having too much flour.
Do any of you have “kitchen cupboard” recipes?
By that I mean, do you have recipes taped to the inside of your kitchen cupboards?
When we were growing up, my mom had recipes taped to the inside of our kitchen cupboards. They were the recipes she made on a regular basis, our family’s tried and true favorites. My Grandma Clark’s waffles and my Grandma Saley’s almond sweet rolls were two of the recipes that claimed their spot of fame inside one of our kitchen cupboards.
My parents moved from the house I grew up in, and the waffle recipe I know for sure still hangs inside her cupboard (along with a few others now). It’s written in my grandma’s handwriting which makes it all the more meaningful, so it’s laminated to help preserve it.
The habit of taping recipes rubbed of off on me, and if you opened up my kitchen cupboard right now, you would find the recipe for these Chocolate Chip Skor Bar Cookies.
I have made these countless times and have the recipe memorized, but the recipe continues to hang on the cupboard door for fear with my not-so-good memory will forget it one day.
I took these several times over the years to my boy’s baseball games and was asked every time for the recipe. These cookies are tried and true and never disappoint. They’re buttery, chewy, crispy and basically perfect if you ask me.
TIPS FOR MAKING CHOCOLATE CHIP SKOR BAR COOKIES:
- Make sure you line your cookie sheets with parchment paper or silpat liners. The Skor bar melts and can ooze out and cause the cookies to possibly stick. Parchment paper and silpat liners will be your best friends with these cookies.
- Don’t over bake these cookies. You want the edges to barely be golden brown. They may still look slightly under baked in the center.
- If your cookies spread funny while they’re baking, use the backside of a small spatula or edge of a plastic spoon or knife to reshape the edges of the cookies.
- Heath bars would also work, but I’ve mentioned several times before what a huge fan I am of Skor candy bars. I love them even more than Heath, so I highly recommend using Skor bars instead of Heath candy bars.
- If these cookies come out of the oven looking too puffy, and you want flatter cookies, bang the cookie sheet a few times on the counter after they come out of the oven.
These cookies are going to make you very happy and hopefully they will make their way onto your kitchen cupboard.
Oh and I should warn you that the dough is highly addictive.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: 5 Boys Baker
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Chocolate Chip Skor Bar Cookies
- Total Time: 15 minutes
- Yield: 2 dozen cookies 1x
Description
Loaded with milk chocolate chips, semisweet chocolate chips and chopped Skor candy bar, these Chocolate Chip Skor Bar Cookies will disappear in seconds. These are outrageously good!
Ingredients
- 3/4 cup butter
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups flour (*see note and update at beginning of post)
- 1 cup milk chocolate chips
- 1/2 cup semi sweet chocolate chips
- 4 Skor candy bars, coarsely chopped
Instructions
- Preheat oven to 350 degrees.
- Cream together butter and sugars. Add eggs and vanilla and mix until well combined.
- Add baking soda, salt, and flour, mix until combined. Add both chocolate chips and Skor candy bar, mix on low speed until combined.
- Scoop the dough into rounded large tablespoons and place on a lined cookie sheet, about 2 inches apart. Flatten cookie slightly with the palm of your hand. Bake cookies for 10 to 12 minutes or until edges begin to turn golden brown.
- Cool on cookie sheet for a couple minutes then transfer to a cooling rack.
Notes
- I highly recommend using Guittard or Ghiradelli milk chocolate chips.
- It’s important that you loosen up your flour, spoon it into your measuring cup and level it off for this recipe. Don’t overpack your measuring cup with flour!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Cuisine: American
These cookies look amazing, Jodi! Love the pictures too! 🙂
Thanks Holly!!
That is so funny. Over the past two years, I have started to tape some recipes in one of my cupboards. I got tired of trying to find my favorites. I have a waffle one, three chocolate chip cookie ones, Mel’s Kitchen Cafe’s cream of chicken soup, and my favorite chocolate pudding one among others. It looks kind of messy but I love it. Your cookies look amazing.
Hi Teresa! I love that you do the same thing with some recipes. Too funny that you also have a waffle recipe hanging inside your cupboard and of course chocolate chip cookie recipes. I guess great minds think alike. Have a great weekend!
Yes, I have a door covered with recipes! I had to google where I could find Skor bars. Walgreens in my area has them so I’ll get back to you. They look delicious!
I can’t wait to try these cookies!
Thanks Karly! I hope you love them!
Your cookies look delish! I made these today (didn’t have skor bars but added skor chips) for some reason mine didn’t spread out very much…♀️ Very good flavour though!
Hi Carolyn! I am so glad you made these. You might have had just a tad too much flour which could cause them to not spread out as much. If you want yours to be flatter, you can gently flatten the dough balls with the palm of you hand before you bake them, or once they come out of the oven, you can bang the pan on the counter a few times to help flatten them. Take care.
I made these cookies today and doubled the recipe and followed exactly. I could tell that the cookie dough was very dry and against my better judgement I added the full amount of flour as written in the recipe. The cookies didn’t flatten out at all and came out like hockey pucks. So disappointed. I’m not sure if there is an issue with the listed flour amounts or not but I wouldn’t make them as-is again.
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Ashley, I’m sorry these didn’t turn out for you. The flour amount is correct. I actually just made these cookies this week and they turned out perfectly. I’m going to email you a picture so you see they look just like the photos from the post. I don’t know if you over measured the flour or what happened. I loosen up the flour in my container, then I scoop spoonfuls into the measuring cup and level it off with a knife. Also, if they come out of the oven too puffy, you can bang the cookie sheet on the counter like I say in the tips section of my post. Again, I am really sorry these didn’t work for you.
I have to agree…..theres too much flour, and I also second guessed the amount it called for. In the end I wish I’d only used 2.5 cups, not three…or added more fat. They taste good, but are a bit cakey and not at all what I was hoping for. Sadly I didn’t read the comments until after he dough was made…..but I did bang the cookie sheet and try to flatten them.
I would try these again but with half to 3/4 cup less flour.
Louise, I’m sorry these didn’t turn out the way you wanted. I have updated the post with a note about measuring the flour. I guess I just assume when people bake, they measure flour by scooping and leveling it off. If you don’t measure it that way, you could easily be adding too much flour. I always feel bad when recipes don’t turn out as people hoped, but these cookies turn out just like the pictures for me every time I make them. I hope you give them another try.Take care.❤️
My daughter and I made these today. We did double the batch but added less flour. We had no issues with them and they are amazing! I will definitely make these again!
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Hi Heather! I am so happy to hear you made these cookies, had no issues with them and loved them. Thank you for letting me know❤️.
Absolutely hit the spot! I followed your recipe exactly and they came out perfectly soft and goey. I ended up with 2 1/2 dozen, so that’s not a problem whatsoever 😉 flour was the right amount and flattening with palm of my hand before baking did the trick 🙂 Thank you for this recipe!
★★★★★
I’m so happy to hear you made these cookie and loved them. Yes, flattening them with your hand is definitely a great tip. Thank you for taking the time to leave a comment, I really appreciate it.
I made these cookies for the guys I work with a couple weeks ago, they were devoured in two days. They turned out perfect following the recipe exactly and a couple guys said they were the best cookies they’ve ever had
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Thanks Shay! I’m so glad you made and loved these. Thank you for letting me know they turned out for you.
Yes, i believe I used too much flour. No worries, I will make them again
I would like to make these and always weigh my flour. Will 120 g (per cup) be an accurate amount as per the standard? Honestly, I prefer it when weights are added so it takes out all of the guess work!
These look delicious and will wait to hear back before I try them!
Thanks!
Yes Brenda that should work perfectly.
Any specific size Skor bars? Thank you!
Just the regular size Skor (1.4 oz), it’s the only size they sell in US in stores.
Recipe was amazing, changed it to one cup of unsalted butter minus the salt and they taste amazing. Thanks
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Thanks Melissa! So happy you loved these.
I just made these today for the first time and they are absolutely delicious and perfect in texture. I will add these to my list of excellent choices. Thank you.
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Thanks Julie!