Kit Kat Cookies – Delicious, chocolaty Kit Kat candy bar pieces baked into a soft and chewy cookie.
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I am not really a candy bar kind of girl. It may be due to my baking of sweet treats and my addiction to Coca-Cola. I think that is enough sugar for one gal. On the occasion that I do have a hankering for a candy bar, I enjoy a Kit Kat.
These delicious Kit Kat Cookies are a beautiful marriage of chocolaty Kit Kat pieces and a soft and chewy cookie. The flavor is similar to a chocolate chip cookie, but with the extra oomph of a Kit Kat candy bar.
The Kit Kat candy bar pieces also give the Kit Kat Cookies a tiny hint of toffee flavor {at least I think so}. My hubby, on the other hand, doesn’t taste any toffee flavor, but still thinks the Kit Kat Cookies are delicious. You be the judge – is there a wee bit of toffee flavor or is it my imagination? Either way, you'll like them!
The Kit Kat Cookies recipe is based on my BEST Chocolate Chip Cookies. They too utilize the special and not-so-secret ingredient of cornstarch. The cornstarch is used as a thickening and softening agent, which makes these Kit Kat Cookies soft and chewy.
A monster amount of chopped Kit Kat is used in these Kit Kat Cookies, a whopping 1 and ½ cups. How much Kit Kat this depends on how big you chop the Kit Kat candy bars. I kept mine on the small side, about ¼" wide or smaller. This was about 15 mini Kit Kat bars. You'll get a Kit Kat piece in every bite!
The wafer in the Kit Kat candy bar gives these Kit Kat Cookies a little bit of crunch that would otherwise be missing in the BEST Chocolate Chip Cookies. The soft and chewy of the cookie mixed with the subtle crunch of the Kit Kat wafer makes these Kit Kat Cookies a magnificent soft-chewy-crunchy contradiction.
Once again, these Kit Kat Cookies are bite-size {true to Sarah’s Bake Studio form}. I use the #60 disher, which is about 2 teaspoons. If you prefer a larger Kit Kat Cookie scoop in tablespoon rounds and adjust the baking time to 8-10 minutes.
If you love candy bars, Kit Kat bars, chocolate, or cookies, you will LOVE these Kit Kat Cookies!
Seriously, what is better than a chocolaty, crunchy Kit Kat candy bar being baked into a deliciously soft and chewy cookie? What candy bar would you like to see baked into a cookie?
Kit Kat Cookies
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and ½ cup Kit Kat Candy Bar, chopped
Instructions
- In a medium size bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 2-3 minutes. Add egg and vanilla extract; mix until combined.
- Slowly add flour mixture to wet ingredients; mix just until combined. Do not overmix.
- Gently fold in chopped Kit Kat candy bar pieces.
- Cover bowl and refrigerate dough for 60 minutes or overnight.
- Preheat oven to 350F degrees.
- Scoop dough into 2 teaspoon balls, or use a #60 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
- Bake 7-9 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Do not bake longer than 9 minutes. Cookies may appear to be soft and undone, but they will set as they cool.
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Jocelyn says
Hmm I bought some Valentines raspberry Kit Kats...I wonder how those would taste? They look yummy though.
Sarah says
Hi Jocelyn! Raspberry Kit Kats in this recipe sound delicious to me!! 🙂
Kyle Williams says
What kind of brown sugar do I need to use; light or dark? Do I pack the brown sugar lightly or firmly (when measuring)?
Sarah says
Hi Kyle! Light brown sugar, packed. I've updated the recipe accordingly. I hope you enjoy the cookies! Thanks!