Skor Chocolate Chip Cookies

ByCheryl Avrich Posted on Updated on
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4.9 from 25 votes

Teeny toffee bits take these skor chocolate chip cookies over the top. Buttery, caramel-y, chocolate-y, chewy cookies with crisp edges (if baked longer). Wickedly good.

Be sure to check out the tweaks you can make to get the kind of cookie you love – cakey, crispy, deeply toffee flavored, or even a bit healthier!

3 cookies stacked on plate f

This toffee chocolate chips cookie recipe is essentially a trumped-up chocolate chip cookie recipe with toffee bits and a little bit of healthiness in them. Ok, that might be a bit of an exaggeration, but I figure the oatmeal counts for something.

Needless to say, everyone’s idea of this timeless classic – the perfect chocolate chip cookie – is different.

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How do you like your chocolate chip cookies?

The options and promises for the “best” chocolate chip cookie on the internet are endless. Chewy, crispy, cakey, with nuts, with raisins, with oatmeal, with toffee, with brown butter, without butter, without eggs, flat, thick, small batch, you name it. 

There are over 1 million Google searches per month for chocolate chip cookies and 237,000 search results for chocolate chip cookies.

How do you choose? Perhaps this recipe will become your new favorite cookie 🙂 We’ve scoured a ton of popular recipes to help you tweak ours to get the best chocolate chip cookie you will love.

Perfect for you, that is.

Our chocolate chip toffee cookies are chewy, buttery and bursting with gooey toffee and chocolate. If you bake them longer, they become darker and crispier.

The recipe below is how we like them with plenty of raves from others. My son-in-law says they’re wickedly great cookies.

two cookies - one is crispier and darker, the other lighter and softer
The cookie on the left has been baked longer and has crispy edges.

Ultimately, it’s best to experiment to achieve your personal preference. Be prepared for absolutely delicious cookies.

Ingredients – tailored to your taste

flour, brown and white sugar, egg, baking soda, vanilla, butter, oatmeal, toffee bits, chocolate chips, sea salt (optional).

Dough: The cookie uses basic dough ingredients – butter, sugar, flour, baking soda, vanilla.

Toffee: We use the ready-made toffee bits on the baking aisle in the grocery store. They should be next to the chocolate chips and are often called Skor or Heath bits.

Chocolate chips: This recipe calls for semi-sweet, but you can use milk chocolate or dark chocolate chips if you prefer. You can also use chunks of chopped chocolate candy bars.

Variations

  • Add chopped nuts, raisins or chopped dried cranberries.
  • Sprinkle with sea salt when you take the cookies out of the oven.
  • Leave out the skor/heath toffee bits for plain chocolate chip oatmeal cookies.
  • If you can’t find a bag of toffee bits, you can chop up Skor bars or Heath bars in a food processor or with a sharp knife.
  • For a more intense chocolate flavor, you can add a teaspoon of espresso powder to the dough.

More variations, based on lots of research: In the recipe notes you will find several further tweaks you can try * if you are looking for:

  • a cakey soft cookie
  • extra crispy cookies
  • cookies with chewy centers
  • deep toffee flavored cookies
  • ‘healthy-ish’ cookies (it’s all relative!)

Step by step instructions

beaten eggs, butter, sugar in bowl
Cream butter and granulated sugar in a mixing bowl with an electric mixer until fluffy. Add egg and vanilla and beat another 15-20 seconds.
flour and baking soda in sieve over bowl
Sift flour and baking soda through a sieve. (If you don’t have a sieve, just add them to the batter).
flour incorporated into butter mixture in bowl
Add oats and blend all together on low speed just until combined. Don’t over-mix.
batter with chocolate chips and toffee bits
Add the semi-sweet chocolate chips and toffee bits and mix them in with your hands (or a spoon).
one inch balls of doughon parchment paper on pan
Roll into small balls and place on parchment paper or silicon mat on a baking sheet.
baked cookies on pan
Bake for 8-12 minutes until light golden brown. Lightly sprinkle with sea salt if you like.
baked cookies on cooling rack
Cool your toffee chocolate chip cookies on a cooling rack.
stacked chocolate chip toffee cookies

Recipe FAQs

How do I measure flour correctly?

The best way is to measure by weight. Otherwise, spoon flour into a measuring cup and level it off with a knife.

How can I tell if my baking soda has expired?

If you can’t check the expiry date, here’s how to test if your baking soda is still active. Mix 1/4 tsp of baking soda into 1/2 cup/118 ml hot water with 1/4 tsp vinegar. If it bubbles, you’re good to go.

How can I soften butter?

Leave it out on the counter for 30-60 minutes or cut it into smaller pieces to soften more quickly. Alternatively, microwave it for 10-20 seconds or run the wrapped butter under warm water, for 4-5 minutes.

Where can I get toffee bits?

Toffee bits are sold in packages similar to chocolate chips and can be found in many grocery stores such as Trader Joe’s, Walmart, Amazon. Bulk food stores often carry them as well. The most common ones are Skor bits or Heath bits.

Can I make a small batch of cookies from this recipe?

Yes. Cut the recipe in half. The only trick is to halve one egg. Crack the egg into a small dish. Mix it up, then measure out two tablespoons. Most large eggs are 4 tablespoons.

Shortcuts

  • Form balls of cookie dough before you refrigerate or freeze them. If you choose to chill the dough before baking (to deepen the flavors and less spread) OR if you are planning to freeze the cookie dough to bake later, form the dough into balls first, place them on a pan, and refrigerate or flash freeze them. This will be much easier than working with a block of hard, cold cookie dough.
  • Fresh warm cookies in a flash: Once the dough is made, I freeze most of the dough in ball form. Then when I want a dozen cookies or just 2, I bake them as needed. Like nightly!

Make Ahead, Store and Freeze

  • Make cookie dough ahead up to 3-4 days and keep it in the fridge. If you have the room in the fridge, form the balls before putting them in the fridge as it’s easier working with softer dough.
  • Store baked cookies: Keep the cookies in an airtight container at room temperature for up to 3 days. Or freeze them for up to 3 months.
  • Freeze unbaked cookies up to 3 months (some say up to a year). Roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or airtight container. When ready to use, bake in a preheated 375F/190C oven for 10-14 minutes. Some say to bring the dough to room temperature first. I don’t bother (I can never wait). You might need an extra minute for the cookies to bake. 
stacked chocolate chip toffee cookies broken in half

Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!

3 cookies stacked on plate f
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4.92 from 25 votes

Skor Cookies With Chocolate Chips

Teeny toffee bits take these skor chocolate chip cookies over the top. Buttery, caramel-y, chocolate-y, chewy cookies with crisp edges (if baked longer). Wickedly good. Freeze balls of dough to make fresh warm cookies whenever you need them.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 60 small cookies
Author: Cheryl Avrich

Ingredients

  • 1 cup (or 8 oz) softened butter (2 sticks)
  • 3/4 cup brown sugar Dark brown sugar will have a deeper flavor.
  • 1/2 cup white sugar (if you prefer less sweet, cut this down a bit)
  • 1 egg
  • 2 teaspoon vanilla
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup quick cooking oats
  • 1 cup toffee bits e.g. skor or heath about 1 package (or less if you prefer)
  • 2 cups semi-sweet chocolate chunks or chips – about 1 package (or less if you prefer) milk chocolate or dark chocolate chips are fine too
  • optional: sea salt
US Measures – Metric

Instructions

  • Preheat oven to 375F/195.6C
  • MAKE COOKIE DOUGH: Note 1 to tweak cookies to your liking. Beat the butter and sugar in a large bowl until fluffy and well combined using an electric hand mixer or stand mixer. Add the egg and vanilla. Continue to beat for another minute. Add flour and baking soda to the sugar mixture by sifting it through a mesh strainer (skip this if you don't have a strainer). Add oats. Beat mixture on low speed just until well combined. Don't over mix. The mixture will be thick. Mix in the toffee pieces and chocolate chunks/chips with a wooden spoon or by hand. I use my hands to mix them in.
  • FORM COOKIES: Form dough into 1 inch/2.5cm balls (for small cookies) and 2 inches/5cm balls (for medium size cookies) onto cookie sheet lined with parchment or a silpat/silicone baking mat . No need to make the balls perfectly round – lumps are fine. Flatten cookies a little if you want them crispier.
    Optional: to deepen flavors and prevent cookies from spreading too much, place pan with cookie dough balls in fridge for 30-60 minutes to let the dough chill. I don't bother as I don't mind flatter chewier cookies.
  • BAKE: Bake for 8-12 minutes depending on the size of cookie and the texture you want (softer or crispier). Sprinkle lightly with sea salt if desired when you take the cookies out of the oven. Cool cookies for a few minutes then transfer to a cooling rack to cool completely. Cookies will deflate a bit on standing. Store in an airtight container.

Recipe Notes

  1. To tweak cookies to your liking:
    • If you like soft cakey cookies
      • Use all brown sugar (not white + brown).
      • Add 2 teaspoons of cornstarch. And an extra 1/4 cup/31g flour. 
      • Don’t over bake.
    • If you like crispy cookies
      • Bake at a low temperature (300F/149C) for 24-28 minutes for a flatter, crispier cookie. Food Network suggested this one.
      • Don’t chill the dough before baking – the cookies will spread out and be thinner.
      • Or simply bake the cookies as per the recipe for the upper limit of time given.
    • If you like chewy cookies
      • Use our recipe ‘as is’ for a great chewy cookie. 
      • You can also replace the all purpose flour with cake flour for a chewy, tender cookie with caramelized edges. 
    • If you like a deep toffee flavor
      • Use dark brown sugar instead of light.
      • Add toffee bits (like Skor or Heath bits) as per this recipe. 
      • Use all brown sugar (instead of a mix of white and brown). The more brown sugar, the darker the cookie and the deeper the toffee flavor. 
      • Chill the dough for at least an hour or, even better, for 24 hours to deepen the toffee flavors.
    • If you like healthy-ish cookies
      • Swap 1/3 of the all purpose flour with whole wheat flour. 
      • Add oats (as per our recipe). 
      • Use less chocolate chips and toffee bits than the recipe calls for. 
      • Reduce the butter by 2-4 tbsp (in this case, don’t add any additional flour).
      • For a vegan, gluten free, health conscious version, check out Oh She Glows cookies. Or replace the flour with gluten free flour.
  2. Make Ahead and Freeze
    • Make cookie dough ahead up to 3-4 days and keep it in the fridge. If you have the room in the fridge, form the balls before putting in the fridge as it’s easier working with softer dough.
    • Store baked cookies: Keep them in an airtight container at room temperature for up to 3 days. Or freeze them for up to 3 months.
    • Freeze unbaked cookies up to 3 months (some say up to a year). Roll small balls from the cookie dough, flash freeze them on a tray in the freezer for 30 minutes, then pile them into a sealed plastic bag or airtight container. When ready to use, bake in a preheated 375F oven for 10-14 minutes. Some say to bring the dough to room temperature first. I don’t bother (I can never wait). You might need an extra minute for the cookies to bake. 
 
Nutrition values are estimates based on a batch of 60 cookies. Values will be higher with larger cookies. To reduce calories and fat, reduce butter by 2-3 tbsp, reduce white sugar by 1/4 cup/50g and/or reduce chocolate and toffee bits. 

Nutrition

Calories: 98kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 21mg | Potassium: 46mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Calcium: 8mg | Iron: 1mg
Tried this recipe?We’d love you to rate it above under ‘rate this recipe’ or in the comment section below. Thanks!

*cookie modifications are based on research from Food Network, Sally’s Baking Addiction, Pinch of Yum and Joy Food Sunshine.

4.92 from 25 votes (21 ratings without comment)

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11 Comments

    1. So glad you like them! I have a batch of cookie dough balls in my freezer right now and bake a few after dinner every night for the last several days! Not good, but so good if you know what I mean 🙂

      Reply

  2. 5 stars
    These are so so good!! My entire family loves them. Thanks so much for the recipe!
    I did cut white sugar to 1\4 C, but no other changes. Yuuummm!!!

    Reply

  4. 5 stars
    Wow what an amazing recipe. I followed recipe as it was written. Only substitute I made was using mini chocolate chips over regular because that was all I had and I only had 1 1/2 cups of them but that was plenty. Perfect blend of crispy and chewy. So good. I baked mine for 8 min for smaller size cookies. Will definitely be making these again.

    Reply

    1. Thanks so much for leaving a comment Carolyn. One of our favorites too. Love to have a batch of dough balls in my freezer to bake fresh when the craving hits!

      Reply

  5. Love these cookies and so did my family. I made a few modifications: cut the white sugar to 1/4 cup, used coconut oil instead of butter and only 1 package of chocolate chips . I really like the tip to freeze the extra dough in balls, ready to be baked. I love your recipes and the blog.

    Reply