Best 6 Skor Cookies Recipes

CHEWY SKOR TOFFEE BITS COOKIES

Steps:

• Heat oven to 350 degrees F.
• Stir together flour, baking soda and salt.
• In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended.
• Add eggs and blend thoroughly.
• Gradually add flour mixture, beating well.
• Stir in toffee bits.
• Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper).
• Bake 10 minutes or until lightly browned.
• Cool slightly, remove from the cookie sheet to a wire rack.
• Cool completely.

CHEWY SKOR TOFFEE BITS COOKIES RECIPE - (3.8/5)

Steps:

• Heat oven to 350°F Stir together flour, baking soda and salt. In a large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs and blend thoroughly. Gradually add flour mixture, beating well. Stir in toffee bits. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet (I used ungreased parchment paper). Bake 9-11 minutes or until lightly browned. Cool slightly, remove from the cookie sheet to a wire rack. Cool completely

SKOR BITS SHORTBREAD SLICE COOKIES

Steps:

• Directions 1. Using electric beaters (or a mixer), beat the butter for a minute, then add the icing sugar and beat until incorporated and fluffy, about 1 minute. Beat in the vanilla, then add the flour, cornstarch and salt and beat on low speed. Once incorporated, beat on medium-high speed (or more vigorously by hand) until the dough comes together. Add the Skor bits and stir in. 2. Shape the dough into 2 logs about 10 inches (25 cm) long (1 ½-inches/3.5 cm across) and wrap tightly in plastic wrap and chill for at least 2 hours until firm. 3. Preheat the oven to 325(F (160 (C) and grease or line 2 baking trays with parchment paper. 4. Unwrap and slice the dough into cookies ¼-inch (5 mm) thick and arrange them on the baking trays leaving at least ½-inch (1 cm) between them. Bake for about 16 minutes, until the cookie barely start to show a little colour at the edges. Cool the cookies completely on the baking tray before removing. The cookies can be stored in an airtight container for up to a week. More information and baking inspiration is available at www.hersheyskitchens.ca.

CHOCOLATE CHIP SKOR COOKIES

Steps:

• Preheat oven to 375°F (190°C).
• Cream together butter and sugars.
• Add eggs one at atime and mix well after each.
• Add the Vanilla and mix well.
• Measure one cup of oatmeal into a blender or food processor, and then blend to a fine powder.
• In a separate bowl, mix together flour, oatmeal, powdered oatmeal,salt, baking powder and baking soda.
• Stir dry ingredients into creamed butter and sugar.
• Add chocolate chips, crushed chocolate bars.
• Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 6-8 minutes depending on your oven.
• Tip:.
• Line your cookie sheet with parchment paper.
• Toffee bits are a good substitute for the Skor bars.
• After the dough is made put in refrigerator for 1 hour;it is much easier to scoop and make the cookies.

SKOR BAR SUGAR COOKIES

Steps:

• Preheat oven to 350°F.
• Sift flour, salt, baking powder and baking soda together,set aside.
• In a large bowl cream together butter and sugar with an electric mixer.
• Add vanilla and eggs and beat until smooth.
• Add flour mixture and beat until just combined.
• Mix in Skor pieces by hand.
• Shape into 1 1/2 inch balls and roll in sugar.
• Place on cookie sheet and flatten with the bottom of a glass.
• Bake about 10-12 minutes until set but not brown.
• Cool on cookie sheet for 2 minutes and transfer to rack.

SKOR COOKIES

Steps:

• 1. heat oven to 375 degrees. In large mixer bowl, cream butter, sugars and vanilla until light and fluffy. Add eggs; beat well. Combine flour, soda and salt; gradually beat into creamed mixture. Stir in Skor and chips. Drop by teaspoonful onto ungreased cookie sheet.; Bake 8-10 min or until lightly browned. Cool slightly, remove from cookie sheet onto wire rack. Cool completely.