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!
- 1/2 cup (110g) unsalted butter, cold
- 1/2 cup (120g) light brown sugar, packed
- 1/4 cup (53g) granulated sugar.
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (27g) cocoa powder
- 1 1/3 cup (187g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 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
- 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.
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