Kit Kat Cookies are the perfect addition to your holiday baking list. Simple to make and packed with crispy Kit Kats.
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Looking for something new to add to your holiday baking tradition? These Kit Kat Cookies are a kicked up version of a classic chocolate chip cookie.
The crunch of the Kit Kat candy adds delicious texture and another kick of chocolate. What’s not to love?
Ingredients for Kit Kat Cookies
Here’s what you’ll need to make these candy filled cookies:
How to Make Kit Kat Cookies
Add the room temperature butter, brown sugar and granulated sugar to a stand mixer or large bowl. Cream until light and fluffy, about 3 minutes. You can also use a hand mixer or do this by hand.
Add egg, egg yolk and vanilla. Mix together. Add dry ingredients and mix until the dough just comes together.
By hand, mix in chopped kit kats and mini chocolate chips.
Refrigerate the Dough
Do these cookies absolutely need to be refrigerated before baking? No, they don’t but let me tell you why I recommend it.
When cookie dough is chilled before baking, it solidifies the fat in the recipe, butter in this case. When this happens, the cookies won’t spread as much and you’ll have a thicker, chewier cookie.
I love a thick cookie and I really preferred it in this recipe because of the big chunks of candy mixed throughout. In my testing, when the cookies spread more, they were crispier and then they didn’t have the mix of chewy and crispy.
I recommend chiling the dough for at least an hour but you could also make the dough the night before and chill all night. Then all you have to do the next day is bake them up.
Portion Dough and Bake
I love using my cookie scoop whenever I’m baking. You get even sized cookies every time and it gets them portioned out quickly.
Bake on parchment lined baking sheets (or use nonstick spray) until they are lightly golden.
Frequently Asked Questions
How do I store the cookies? Once cookies have cooled, place cookies in an airtight container. Store at room temperature for up to 5 days.
Can I freeze the dough? Yes, scoop out into portions then freeze on a cookie sheet. Once frozen, place in a freezer bag and seal, removing as much air as possible. Freeze for up to 2 months. Bake dough from frozen. You may need to add an extra minute or two to the baking time.
Can I freeze the baked cookies? Yes! Once cooled, place in a freezer bag. Remove as much air as possible before sealing. Label and freeze for up to 2 months. Thaw at room temperature.
Can I use different candy? Yes you can. Chop into small pieces and add in as the recipe directs.
More Cookie Recipes
Kit Kat Cookies
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup chopped Kit Kats
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a stand mixer, add butter, brown sugar and granulated sugar. Cream on medium speed for 3 minutes, until light and fluffy. Add egg, egg yolk and vanilla extract. Mix until well combined.
- Add dry ingredients into the creamed mixture and mix until the dough just comes together. By hand, stir in chopped kit kats and mini chocolate chips. Using a cookie scoop, portion out dough 2 inches apart. Bake for 9 to 10 minutes, until lightly golden. Allow to cool for 2 minutes on the baking sheet then move to a cooling rack.
