Skor Toffee Cookies

Ingredients:

2 and 1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup butter or margarine, softened

3/4 cup granulated sugar
3/4 cup brown sugar

1 tsp. vanilla extract

2 eggs

1 package Chipits Skor Toffee Bits

1/2 cup milk chocolate melting wafers or chocolate chips (optional)

Directions:

Preheat oven to 350 degrees F and move rack to center of oven. Line baking sheets with parchment paper or grease with non-stick cooking spray.

In a bowl, whisk together the flour, baking soda and salt; set aside. In a separate bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add eggs one at a time, beating well after each addition. Gradually add in the flour mixture, beating until combined. Stir in the toffee bits.

Drop by rounded spoonfuls onto prepared baking sheet. Bake 9 to 11 minutes or until lightly browned. Let the cookies cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

These cookies can be made plain or with milk chocolate drizzled over the tops. I've made them both ways and they are both delicious - but the one with chocolate tastes even more like a Skor bar.

To make the chocolate drizzled Skor toffee cookies:
First let your cookies cool completely once they are out of the oven. If you don't let them cool completely then the chocolate will melt as soon as it hits your cookie and will just become a big blob. Line a baking sheet with parchment paper and place the cookies on top of the paper. This will help keep things a little cleaner. Then, melt your chocolate wafers/chips in the microwave in a microwave safe bowl. Take a butter knife and dip the blade into the melted chocolate so that there is chocolate running off of it, then move the knife back and forth in sweeping motions over the cookies (but not actually touching the cookies) so that the chocolate can drip down in "lines" onto the cookies. You'll have to re-dip your knife in the chocolate every few seconds and repeat the drizzling technique until you get the desired amount of chocolate onto your cookies. Let the chocolate cool and harden for 5-10 minutes before serving or packaging.

*Recipe adapted from HERSHEY'S