Skor Bar Sugar Cookies

"MMMmmmmm....Skor bars (Or Heath bars if you can't find Skor)! These are easy and delicious with lots of Skor pieces that melt in your mouth."
photo by Junebug photo by Junebug
photo by Junebug
photo by Serah B. photo by Serah B.
photo by Marsha D. photo by Marsha D.
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:




  • 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.

Questions & Replies

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  1. faith58
    leslie I made these for my christmas cookie trays to give to friends and had to send the link to them of them. These were such a hit.. :) Thank you for a great recipe that will be used over and over. 5 stars plus. :)
  2. Aunty Peach
    Not that bad. Terribly sweet. I was unsure about the sugar measurements. Was it 1 cup in the batter...and then reserve 1 cup to roll in? or is it really 2 cups in the batter? If that's the case, then I would definitely definitely lessen the sugar amount. It's a huge recipe and would do good for a cookie exchange.
  3. wicked cook 46
    YUM YUM YUM. These are a nice chewy sweet cookie. Love the skor bits in them Definite keeper. Plus they keep really well in a cookie jar IF they last. LOL Made for Aus/ NZ swap # 32
  4. oreosherriden
    These are excellent cookies. Baked them for 10 minutes and they were nice and chewy.
  5. Chattes
    I tried several new cookie recipes this year and this was one of them. They're very good and easy to put together. I used parchment paper since I didn't see whether the pans should be greased or not and the paper did the trick. With my oven, I only baked them for the minimum amount of time and let them cool before transferring to the rack to finish cooling. As I was eating one, I decided to crush a few of them to use as a topping for ice cream. Wow! Everyone enjoyed the ice cream topping!


  1. vaurienne
    The recipe is good and butter/sugar cookies are some of my favourites. The toffee is a nice addition, but I do prefer the normal cookies. I substituted margarine for butter and accidentally added too much baking powder because I misread the recipe, but the cookies still turned out to be tasty.



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