Kit Kat Cookies Recipe

Introduction

These Kit Kat Cookies combine the rich flavors of cocoa and chocolate with crunchy Kit Kat pieces for a truly decadent treat. Perfectly soft in the center with a slight crisp on the edges, they’re sure to satisfy any chocolate lover’s cravings.

Ingredients

• 250g unsalted butter, at room temperature
• 200g granulated sugar
• 120g light or dark brown sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract
• 200g all-purpose flour, sifted
• 80g cocoa, sifted
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 300g Kit Kats, coarsely chopped, plus extra for the tops (optional)
• 150g chopped chocolate (dark recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper.
2. Step 2: In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the egg, egg yolk, and vanilla extract. Mix until combined, scraping down the bowl as necessary.
4. Step 4: Sift in the flour, cocoa powder, kosher salt, baking powder, and baking soda. Mix just until combined.
5. Step 5: Fold in the chopped Kit Kat pieces and chocolate using a rubber spatula to ensure even distribution.
6. Step 6: Using a 1/4 cup cookie scoop, portion the dough onto the prepared baking sheets, leaving space for spreading (about 6 cookies per half sheet).
7. Step 7: Press additional chopped Kit Kat pieces onto the tops of each cookie ball, if desired.
8. Step 8: Bake for 15-16 minutes, until the edges are slightly set but the centers are still soft.
9. Step 9: Remove from the oven and, if needed, gently shape the cookies while warm.
10. Step 10: Repeat the baking process with the remaining dough.
11. Step 11: Allow cookies to cool on the baking sheets for 15-20 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense chocolate flavor, use dark cocoa powder and dark chocolate chunks.
• If you prefer, substitute Kit Kats with other chocolate-covered wafers or mix-ins like crushed pretzels for a salty crunch.
• Make sure all ingredients are at room temperature to ensure proper creaming and texture.
• Try chilling the dough for 30 minutes before baking to help control spreading.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. To refresh slightly, warm in a low oven for a few minutes or microwave briefly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate works well in this recipe and will give a sweeter, creamier flavor. Adjust the amount of sugar slightly if you prefer a less sweet cookie.

How do I prevent the cookies from spreading too much?

Make sure your butter is not too soft or melted and try chilling the dough before baking. Using parchment paper and accurate scooping also helps maintain cookie shape.

Kit Kat Cookies Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

Indulge in these decadent Kit Kat Cookies, combining rich cocoa and chunks of Kit Kat bars for a delightful crispy and chocolatey bite. Soft and chewy with a satisfying crunch, these cookies are perfect for chocolate lovers looking to elevate their baking game with a fun twist.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 40 minutes
• Yield: Approximately 12–18 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 250g unsalted butter, at room temperature
• 200g granulated sugar
• 120g light or dark brown sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tsp vanilla extract

Dry Ingredients

• 200g all-purpose flour, sifted
• 80g cocoa powder, sifted
• 1 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Add-ins

• 300g Kit Kats, coarsely chopped, plus extra for the tops (optional)
• 150g chopped chocolate (dark chocolate preferred)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line 2-3 baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully combined, scraping down the sides as needed to ensure even mixing.
4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, kosher salt, baking powder, and baking soda. Gradually add this to the wet ingredients and mix until just combined to avoid overworking the dough.
5. Incorporate Kit Kat and Chocolate: Fold in the chopped Kit Kat bars and chopped chocolate using the mixer on low or by hand with a rubber spatula until evenly distributed.
6. Scoop Dough: Using a 1/4 cup cookie scoop, portion dough balls onto the prepared baking sheets, spacing them to allow for spreading (about 6 per half sheet).
7. Add Toppings: Press additional chopped Kit Kat pieces onto the top of each cookie ball for extra texture and visual appeal.
8. Bake Cookies: Bake in the preheated oven for 15-16 minutes, or until the edges are just set and the centers still look slightly soft.
9. Shape Cookies: Remove the cookies from the oven and gently nudge them into shape if desired while still warm for a more uniform look.
10. Repeat Baking: Continue baking remaining cookie dough in the same manner, preparing fresh baking sheets as needed.
11. Cool Cookies: Allow the cookies to cool on the baking sheets for 15-20 minutes before transferring them to a wire rack to cool completely to avoid breaking.
12. Storage: Store leftover cookies in an airtight container at room temperature to maintain freshness and crunch.

Notes

• Using room temperature butter and eggs helps achieve better mixing and texture.
• Be careful not to overmix the dough once flour is added to keep cookies tender.
• Pressing Kit Kat pieces on top before baking adds a nice crunchy texture and makes the cookies visually appealing.
• Allow cookies to rest on the baking sheet immediately after baking to finish cooking gently and maintain their shape.
• Store cookies in an airtight container for up to one week or freeze for longer storage.

Keywords: Kit Kat Cookies, chocolate cookies, cocoa cookies, crunchy chocolate cookies, homemade cookies, dessert