You may be familiar with Heath Bars, Heath Bar Crunch, and Heath Bar Crunch cookies. But I’m here to tell you that you are missing the best thing in the chocolate covered toffee arena, and that’s Skor.
Skor bars are the cheaper, and paradoxically tastier competitor to Heath bars. I won’t get into the details of why they’re better, just trust me. They are.
Conduct your own taste tests all you want. I’ll wait.
Back? Good. Today, we’re making Skor cookies. These tasty motherfuckers are dead easy, but do require a tiny bit of prep work. Namely, chopping up candy bars. “Why,” I can hear you ask, “would I bother with this extra step, when I can just buy a bag of chopped up heath bars? They sell bags with the little heath bits in them.”
Because those are inferior, both as a candy bar and because the bits are too small. We’re going for melted, crisp, crunchy toffee contained in a blanket of cookie. This means that we need to coarsely chop the candy bars so that they are in large enough chunks to accomplish the flavor, texture, and cookie to candy ratio that makes for the perfect skor cookie.
Without further ado, let’s get baking.
- 2 1/4 c unsifted flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup butter, softened
- 3/4 c sugar
- 3/4 c brown sugar, packed
- 2 tsp vanilla extract
- 2 eggs
- 8 skor bars, roughly chopped
- Preheat oven to 375°F
- Stir flour, baking soda, salt, and nutmeg together and set aside.
- Beat butter and sugars together until creamy
- Add vanilla and eggs, one at a time, and beat gently until blended
- Add in flour mixture a bit at a time until incorporated
- Fold in skor chunks
- Scoop onto a cookie sheet
- Bake for 9-11 minutes until golden brown
- Cool on pan for 10 minutes
- Transfer to a cooling rack until completely cooled
Unlike chocolate chip cookies, these are truly best when completely cool. The toffee hardens and becomes crunchy and delicious. When warm, it’s too gooey (though still pretty tasty).