Skor bars are chocolate bars filled with a hard toffee filling, not too different from a Daim bar or a Heath bar. They are just begging to be turned into cookies, with irresistible puddles of buttery toffee amidst bits of chocolate, and who are we to say no?

Fair warning, these cookies tend to spread a lot when they are baked. Letting the dough chill in the fridge or freezer for a while will help, but even with that I still suggest that you leave lots of space on the cookie sheet (or accept that if your biggest problem is one big cookie, it is a pretty good day).

Hands-on time: 15 minutes

Total time: 1 hour

Ingredients:

• 1 cup unsalted butter (room temperature)
• 1 cup sugar
• 1 tsp molasses
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 2 cups AP flour
• 1 tsp baking soda
• 1 tsp salt
• 3 Skor bars, smashed into pieces (see note)

Directions:

1. Cream butter (1 cup), sugar (1 cup) and molasses (1 tsp) together until smooth
2. Whisk together eggs (2) and vanilla extract (1 tsp)
3. Add egg mixture to butter mixture and mix well
4. Stir together flour (2 cups), baking soda (1 tsp) and salt (1 tsp)
5. Add dry ingredients to wet ingredients and mix until combined but don’t overmix
6. Stir in Skor bar pieces (3 bars)
7. Put dough in freezer for 30 minutes or in fridge for at least 1 hour
8. Preheat oven to 350 degrees f
9. Roll dough into balls (about half the size of a golf ball) and place onto ungreased cookie sheet
10. Bake for 10 minutes
11. Let cool for a few minutes to firm up before removing from cookie sheet

Notes:

• You want about 1 1/2 cups of broken up candy. If you are using Heath or Daim bars, you might end up with some extra pieces. I’m sure you know what to do…