Chewy Chocolate & Skor Peanut Butter Cookies

By Wednesday, August 5, 2015

I almost called this post “The Best Cookies I’ve Ever Had”. For real.

Chewy Skor & Chocolate Peanut Butter Cookies |

My girlfriend Sarah them to my place about a year and a half ago. My Other Half and I LOVED them. Like, he probably said “those cookies were really good” at least half a dozen times. Months later, I think Sarah sent some home for him, because she remembered how much he liked them. I kept meaning to get the recipe from Sarah, but then – as usual – promptly forgot about the cookies entirely.


Chewy Skor & Chocolate Peanut Butter Cookies |

Sarah – who is a wonderful baker – brought them to a dinner party at a friend’s just a few weeks ago. And we were reminded, once again, of how INSANELY DELICIOUS these cookies are. This time, I made sure to get the recipe from her. I absolutely HAD to have it.

Problem is, these cookies are the devil. There is nothing – and I mean NOTHING – remotely healthy about them. In fact, they are likely the definition of unhealthy. But they’re the kind of cookies you dream about for days on end.

Although amazingly, they’re gluten-free! Gotta love that. #bonus

Chewy Skor & Chocolate Peanut Butter Cookies |

Do yourself a favour and MAKE THESE COOKIES. (Yes, I am using SHOUTY CAPITALS.) Like, right away. I guarantee you’ll be telling everyone you know about them.

Chewy Chocolate & Skor Peanut Butter Cookies

Yield: 14 cookies


1 cup peanut butter
1 cup brown sugar, packed
1 egg
1 tbsp vanilla
1 tsp baking soda
3/4 cup Skor/toffee bits
1/2 cup milk chocolate chips
Coarse sea salt, for sprinkling


Add peanut butter, brown sugar, egg and vanilla to your mixer and beat until thoroughly mixed (about 6 minutes, or until the sugar is no longer gritty or granular). The batter will seem very oily, but this is normal. Add the baking soda and beat to incorporate. Add the Skor bits and chocolate chips and beat just until incorporated (don’t over-mix). Line a baking sheet and scoop 2-tbsp cookie dough mounds onto it, at least two inches apart. Refrigerate for at least two hours before baking. This step is essential. Heat oven to 350 degrees and bake cookies for 10-12 minutes, or until the edges are set (the tops should be barely set – maybe even underbaked in the centre). Sprinkle with a bit of coarse sea salt and let cookies cool on the baking sheet for 10 minutes before transferring to a rack.

Adapted from Averie Cooks

  • Betty
    April 30, 2017

    These are worst cookies I have made. They melt into one big flat mess. I double the recipe and I am going to add flour to the rest of my batch and see how that turns out. Do not make these cookies.

    • Julia Kent
      May 3, 2017

      Betty, I am shocked! These cookies are everyone’s favourite, and one of the most popular recipes on my blog and Pinterest! Did you cool the dough balls in the fridge for at least 2 hours? That step cannot be skipped, and will result in runny flat cookies. Also, you can’t use natural peanut butter – has to be regular processed stuff like Jiffy or Kraft! I’m sorry they didn’t turn out for you, but I must say, you’re alone on this one!

      • Allan
        January 22, 2018

        I would recommend updating the recipe to specify that you can’t use natural peanut butter. I followed the directions as written, and these are barely edible.

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