These Kit Kat Cookies are thick, chewy chocolate cookies showcasing the classic Kit Kat candy bar. They are made in less than 30 minutes, are soft and fudgy, and are bursting with chocolate!
I'm the biggest fan of cookies so am constantly adding to my cookie section. If you're looking for other cookie recipes that will change your life, these Brownie Buckeye Cookies combine peanut butter and chocolate in the most perfect cookies, these Brookie Cookies are one of the most popular recipes on the blog, and these Chocolate Chip Cookies come out like they are from a bakery every single time!
Looking for other candy-themed bakes? These Kit Kat Brownies are irresistible and so fudgy, these Reese's Pieces Cookies are so easy to make, and these M&M Cookie Bars are one of my top 3 favorite recipes on the blog.
Why You'll Love These
- quick, 25 minute recipe with no chill time
- ultra-thick cookies with a soft, chewy, and fudgy texture
- simple and accessible ingredients
- easy to make ahead and freeze
Ingredients
- Unsalted Butter: Cold, unsalted butter works best for texture and flavor in these cookies.
- Light Brown Sugar & Granulated Sugar: Together, both of these sugars work to create moisture and sweetness.
- Egg: A large egg at room temperature adds to structure and creates chewier cookies.
- Vanilla Extract: Vanilla enhances flavor.
- Cocoa Powder: This is where the cookies get their chocolate flavor. I use natural cocoa powder, but dutch will work too.
- All Purpose Flour: Properly-measured all purpose flour creates soft cookies. Read "Expert Tips" below for more information.
- Baking Soda: Baking soda is the leavening agent in these cookies and creates the thick, domed cookies.
- Salt: Salt brings out sweetness.
- Cornstarch: Corn starch helps the cookies stay soft and thick!
- Chocolate Chips: You'll fold chocolate chips into the dough for extra chocolate flavor. You can also push them into the tops of the cookies, or you can use chopped pieces of baking bars.
- Kit Kat Bars: You'll use chopped Kit Kat bars inside and on top of the cookies.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
STEP 3: Add the egg and vanilla extract to the bowl and beat on medium speed until smooth. Use a spatula to scrape down the sides and bottom of the bowl to ensure the ingredients are combined throughout.
STEP 4: Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Only mix until you see the dry ingredients fully disappear into the batter, as mixing past this point can create dense cookies.
STEP 5: Stir chocolate chips and chopped Kit Kat pieces into the dough.
STEP 6: Divide the batter into 3 tablespoon-sized balls, about 70-75g of dough per ball. If desired, stick additional chocolate chips, chunks of a chopped baking bar, and/or chopped Kit Kat pieces into the tops of the cookies before baking.
STEP 7: Bake the cookies for 9-12 minutes until they are domed, slightly soft in the center, and firm around the edges. Allow the cookies to cool on the pan to firm up for about 10 minutes before transferring to a wire rack or plate.
Frequently Asked Questions
You'll mix chopped Kit Kats into the cookie dough and will stick additional Kit Kats into tops of the cookies before baking if you'd like.
Yes! You could use Reese's, Twix, Milkyway, M&Ms, or other coated candies in this recipe if you'd rather!
After the cookies have fully cooled and any chocolate on top has fully set, store the cookies in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 3 days or in the freezer for up to 4 months. If freezing, bring the cookies to room temperature before serving or reheat in the microwave in 10 second bursts or in the oven at 350 for about 5 minutes.
Expert Tips
- Measuring flour: Use a kitchen scale to measure out 187g exactly or use a spoon to transfer flour from its container to your measuring cups before using a knife to sweep across the top to level it
- Additional decoration: Stick additional chopped Kit Kat bars, chocolate chips, or chunks of a chopped baking bar into the tops of the cookie dough balls before baking for a bakery-style look
- Bake time: All ovens bake differently, so make sure to keep an eye on the cookies while baking. When fully baked, they will be domed, shiny on top, slightly soft in the center, and firm around the edges.
- Reheating: If you freeze the cookies, you can either leave them at room temperature before serving, heat them in the microwave in 10 second bursts, or place them on a sheet pan in the oven at 350 degrees for about 5 minutes or until desired heat is reached.
Related Recipes
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Kit Kat Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10 cookies 1x
- Category: Cookies, Chocolate, Candy, Kit Kats
- Method: Bake
- Cuisine: American
Description
These Kit Kat Cookies are thick, chewy chocolate cookies showcasing the classic Kit Kat candy bar. They are made in less than 30 minutes, are soft and fudgy, and are bursting with chocolate!
Ingredients
- ½ cup (110g) unsalted butter, cold
- ½ cup (120g) light brown sugar, packed
- ¼ cup (53g) granulated sugar.
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (27g) cocoa powder
- 1 ⅓ cup (187g) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ tablespoon corn starch
- 1 cup (180g) chocolate chips + additional or chopped baking bars for topping
- 6-8 snack-sized or 3 king-sized Kit Kat bars, chopped + additional for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat cold butter, packed light brown sugar, and granulated sugar together until smooth and combined. This should be about 2-3 minutes of mixing.
- Add the egg and vanilla extract to the bowl and beat on medium speed until smooth.
- Pour cocoa powder, properly-measured all purpose flour, baking soda, salt, and corn starch into the dough. Beat on low speed until smooth. Do not mix past when you see the dry ingredients fully disappear to avoid dense cookies.
- Stir chocolate chips and chopped Kit Kat pieces into the dough. Divide the batter into 3 tablespoon-sized balls, about 70-75g of dough per ball. If desired, stick additional chocolate chips, chunks of a chopped baking bar, and/or chopped Kit Kat pieces into the tops of the cookies before baking.
- Bake the cookies for 9-12 minutes until they are domed, slightly soft in the center, and firm around the edges. Allow the cookies to cool on the pan for about 10 minutes before transferring to a wire rack or plate.
- After the cookies have fully cooled and any chocolate on top has fully set, store the cookies in an airtight container, tightly covered, or individually wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: Measure flour using a kitchen scale to measure 187g exactly or use a spoon to transfer flour from its container to your measuring cups before taking a knife to sweep across the top and level it. This keeps your cookies from becoming dry and dense.
Mixing: When adding the dry ingredients to your mixed wet ingredients, do not mix past when you see the dry ingredients incorporate into the wet, as doing so will create dense cookies.
Storing: Do not store the cookies until they have fully cooled and any chocolate on top has fully set to protect the texture and appearance of the cookies.
Keywords: Kit Kat Cookies, Chocolate Cookies, Kit Kats, Double Chocolate Cookies
Katy Snider says
One of my favorite recipes YET!!
★★★★★