Kit Kat Cookies: A Chocolate Lover’s Dream with a Nostalgic Crunch

Some recipes take you back to a moment, a season, a memory that lingers like the scent of cookies fresh from the oven. Kit Kat Cookies are one of those treasures—a blend of classic childhood treats and comforting, homemade indulgence. From the moment the oven preheats to the instant you bite into a warm cookie bursting with gooey chocolate and crisp Kit Kat bits, you’re transported.

Growing up, my siblings and I had a ritual after Halloween: sorting our candy haul, always trading for our favorites. Kit Kats were gold—those crisp wafers coated in chocolate were never traded, only treasured. Years later, the idea of baking them into cookies came to me on a drizzly afternoon, the kind that demands a cozy kitchen and the scent of cocoa in the air. That’s when these Kit Kat Cookies were born.

Baking them is almost meditative—the rhythm of creaming butter and sugar, the puff of cocoa powder as it hits the bowl, the joyful mess of breaking up Kit Kat bars with your hands. And the result? A cookie with crisp edges, a soft, fudgy center, and hidden pockets of wafer and chocolate that surprise you in every bite.

Why You’ll Love This Recipe

• Double chocolate indulgence with rich cocoa dough and chocolate chunks.
• Texture explosion: melty pockets of chocolate meet crunchy Kit Kat bits.
• No chilling required, meaning you’re just minutes away from gooey cookie perfection.
• Perfect for holiday cookie platters, school bake sales, or cozy nights in with tea.
• A fun, creative way to use leftover candy (if that’s ever a problem in your house!).

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INGREDIENTS YOU’LL NEED

• 250 g unsalted butter, room temperature
• 200 g granulated sugar
• 120 g light brown sugar
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 200 g all-purpose flour, sifted
• 80 g unsweetened cocoa powder, sifted
• 1 tsp kosher salt
• ½ tsp baking powder
• ½ tsp baking soda
• 300 g Kit Kat bars, coarsely chopped (plus extra for topping)
• 150 g chopped chocolate (milk or dark, as preferred)

How to Make Kit Kat Cookies

These cookies are a breeze to put together, making them a great weekend baking project or an after-school treat. Here’s how to turn those Kit Kats into pure cookie magic.

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F) and line your baking trays with parchment paper. This ensures a soft bottom and easy cleanup.
2. Cream the butter and sugars in a stand mixer or large bowl using a hand mixer. You’re looking for a light, fluffy texture—this step builds the base for chewy cookies.
3. Add the egg, egg yolk, and vanilla. The extra yolk boosts richness, making the cookies tender and dense in the best way.
4. Combine dry ingredients: whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Slowly add these to the wet ingredients, mixing just until combined.

1. Fold in the chopped Kit Kats and chocolate chunks. I like to leave a few larger pieces to surprise you mid-bite.
2. Scoop dough balls using a ¼-cup measure. This gives you bakery-style cookies. Leave space on the tray—they’ll spread beautifully.
3. Top each dough ball with a few extra Kit Kat pieces. This is more than just aesthetics—it caramelizes into a crunchy, chocolatey crown.
4. Bake for 15–16 minutes, or until the edges are set and the centers look just slightly underbaked. That’s the secret to a gooey middle.
5. “Cookie scoot” trick: right after baking, gently swirl a round cutter around the cookie to neaten the shape. Cool on the tray for at least 15 minutes before transferring.

Helpful Tips

• Don’t overmix once the dry ingredients are in. Overmixing can toughen the cookies.
• Use good-quality chocolate—it really makes a difference in taste and melt.
• Let the cookies rest on the tray post-bake. They finish cooking as they cool.
• Press Kit Kats on top after baking if you prefer them intact and not melted.

DETAILS

• Prep Time: 15 minutes
• Cook Time: 16 minutes per batch
• Total Time: About 1 hour
• Yield: 15 large cookies
• Category: Cookies, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES

• If you’re baking in summer, chill the dough 10 minutes before scooping to help control spread.
• Feel free to mix in some peanut butter chips or marshmallows for a twist.
• You can halve the recipe if you’re baking for one or two.

NUTRITIONAL INFORMATION (Per Cookie)

• Calories: ~250
• Fat: 12g
• Carbohydrates: 28g
• Sugar: 17g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS

Can I use mini Kit Kats?
Yes! Just chop them up a bit to match the chunk size of a regular bar.

How do I make these dairy-free?
Use plant-based butter and dairy-free chocolate—Kit Kat has dairy, so sub with a crunchy vegan candy bar.

Can I freeze the dough?
Not recommended—Kit Kat wafers can go soggy in frozen dough. Bake fresh for best results.

STORAGE INSTRUCTIONS

• Room temperature: Store in an airtight container for up to 3 days.
• Reheat: Microwave for 10 seconds to restore gooey centers.
• Do not freeze: The wafers lose their crisp texture in the freezer.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Easy Brownies
• Caramel Coconut Bars
• The Comfort of No-Bake Brownie Bites
• The Magic of Dark Chocolate Raspberry Macarons

Conclusion

These Kit Kat Cookies aren’t just a dessert—they’re an experience. From their deep cocoa flavor to their playful Kit Kat crunch, every bite tells a story. Whether you’re sharing them at a gathering or baking a batch on a quiet evening, they bring joy in the form of chocolate and memory. Go ahead, break off a piece of happiness.