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.
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 BakerPrint