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Chocolate Skor Bar Cookies

by on March 30, 2011 · 24 comments

This weekend I’m participating in Austin Bakes for Japan, and still trying to decide what to make. There are so many options, but I have one recipe nailed down – Chocolate Skor Bar Cookies. The base is a chocolate cookie perfect for bake sales because it’s firm, dense, not too soft (which can be a problem in the hot Texas sun), and easy to package. I’ve made this cookie with orange zest, M&Ms, chocolate chunks, and even Mickey Mouse sprinkles.

Mickey Mouse Sprinkles

This version uses Skor Bars, which I buy at Walgreen’s and keep in the freezer. If you can’t find Skor Bars, you can use Heath bars.  Based on my experience, Skor  Bars melt into the cookie more and seem a little softer.

Skor Bar Cookies

Chocolate Skor Bar Cookies

8 oz unsalted butter, softened
1 scant cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2/3 cup natural cocoa powder
2 cups all -purpose flour (9 oz)
2/3 cup chocolate chips, dark or semi-sweet
2 Skor Bars

Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
Cream the butter and both sugars with an electric mixer. Beat in the eggs. Scrape sides of bowl and beat in vanilla, salt, and baking soda. Add cocoa and beat until it’s well mixed, then add flour and stir by hand until batter is mixed. Stir in the chocolate chips and the chopped Skor bars.
Scoop dough up by generous quarter cupfuls and place balls of dough about 3 1/2 inches apart on the cookie sheets. Bake cookies one sheet at a time on center rack or bake both sheets using center and lower racks. If baking two trays at a time, shuffle the cookies on the middle rack to the bottom and the cookies on the bottom to the middle rack halfway through cooking.
Bake for 22-25 minutes. Allow cookies to rest on cookie sheets for about 5 minutes, then transfer to a baking rack to cool. These cookies taste best after they’ve cooled down completely.

Makes 14 large cookies

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Published on March 30, 2011

{ 24 comments… read them below or add one }

Laura March 30, 2011 at 12:19 pm

I have Health bits that I buy in the baking aisle. If I use those, what would the measurement be?

Sue March 30, 2011 at 1:42 pm

If I could attend Austin Bakes, I’d buy those. :-)

Jeanette March 30, 2011 at 1:55 pm

Which bake sale location? I am going to try to swing by the one in central on 53rd. The cookies look delicious!

Mackenzie@The Caramel Cookie March 30, 2011 at 2:05 pm

I love Skor bars! I would buy these at bake sale!

Anna March 30, 2011 at 2:06 pm

Laura, I like using big chunks of bars rather than cookies, but if you like using the Heath bits you might want to start with about 1/3 cup.

Sue, thanks ;).

Jeanette, I’ll be in Westlake.

Helena March 30, 2011 at 3:20 pm

Huge chocolate cookies?! I would buy them all :)

Gloria March 30, 2011 at 4:36 pm

These look full of chocolately deliciousness! I would definately buy these at a bake sale. Do you cool the dough first or are they that plump without cooling?

holly March 30, 2011 at 5:52 pm

YUMMY!! These cookies sound fab! Good luck with the bake sale:)

melissa March 30, 2011 at 6:46 pm

I’m going to be manning a table for Bakesale for Japan in Brooklyn! :)

Katrina March 30, 2011 at 10:32 pm

Love the sprinkles! Nice looking cookies. Hope the bake sale is a big success.

Louise March 31, 2011 at 7:48 am

I hate sprinkles of any kind on cookies. I think they belong on ice cream or frosting. But that’s just me. :-)

Anna March 31, 2011 at 11:32 am

But Louise, they are Mickey Mouse sprinkles!!!!!

Clara Curtis March 31, 2011 at 12:12 pm

Sprinkles are an unfortunate weakness of mine.

I mean, if I have a little container of those softer jimmies, and I have a teaspoon….oh, its going down.

Clara Curtis March 31, 2011 at 12:13 pm

Oh! I’ve never had a Skor bar! What are they like? Are they like Toffee? Heath?

Anna March 31, 2011 at 1:10 pm

Gloria, you can chill the dough but it’s not necessary. The cookies are a tiny bit fatter when made with chilled dough, but they also had a nice shape and texture when baked after mixing.

Clara, Skors are a lot like Heath but a little bit more buttery tasting.

Cookie Sleuth March 31, 2011 at 10:41 pm


martha April 1, 2011 at 5:36 pm

I’m sure these will be a huge hit. It’s hard to go wrong with chocolate cookies and Skor bars. My mom used to make a chocolate trifle of chocolate cake, chocolate pudding, whipped cream and Skor bars years ago. Everybody loved it.

Tracy April 3, 2011 at 7:46 pm

I have to take cookies to an event at church this week. I may have to make these…

Rose Plated April 9, 2011 at 2:53 am

I usually make a bible study for kids and these cookies will be a perfect treat for them after the study. Thanks for sharing. The Mickey Mouse sprinkles is so cute by the way.

Sheila April 12, 2011 at 7:52 am

These look great…Anna-do you think they will work in a smaller cookie? I know that for a few recipes it seems size CAN matter. Thanks!

Anna April 12, 2011 at 8:00 am

Sheila, this recipe works best when you make the cookies very large. For normal size or smaller double chocolate cookies, I recommend this recipe.

Yahcyria October 1, 2012 at 6:09 pm

My mom just made these and they are delicious!!!!! We’re using the cookie for a bake sale in Girl Scouts! Me and the other girls in the troop had to pick a recipe to bake; I found this and I thought it sounded very good ’cause I looooovvvvveeee Skor bars! And Twizzlers sorry random fact!!!

Yahcyria October 1, 2012 at 6:12 pm

Also meant to say….. Nice Job Anna! So glad you put that up! Do you have anything else up?????

Anna October 1, 2012 at 8:43 pm

Glad you liked the cookies! Hope you try more.

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