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Kit Kat Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/kit-kat-cookies-recipe/