Kit Kat Cookies

1 from 1 vote
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My favorite chocolate chip cookie recipe is now filled with chopped Kit Kat candy bars and white chocolate. Kit Kat Cookies are my new favorite!

Kit Kat Cookies | crazyfocrust.com | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate!

Jordan’s been a little sick this week; she’s got a fever and a cough. She missed school, has tons of work to catch up on, and watched hours and hours of Netflix.

I swear, Netflix Watch Instant is the best thing ever. She watched pretty much the entire series of Zac and Cody and Cake Boss. She slept through a lot of it, so I could have turned it off…but then I would have needed to wash the remotes.

I pretty much have been like Go Go Gadget Disinfectant all week. Touch forehead, use purell. Touch her hand giving her medicine, bathe hands in bleach. You know the drill.

To cheer her ups since she’s missing school, I made her cookies. Her appetite has not been affected! I’ve been craving regular chocolate chip cookies lately, but I wanted a new twist. I added Kit Kats, because that’s Jordan’s favorite.

Cookies are like chicken soup: they make everything better!

Kit Kat Cookies | crazyfocrust.com | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate!

I’m in love with this chocolate chip cookie recipe. It’s the one I always use, except I cut it in half because I didn’t need a gazillion cookies. This makes 24 two-tablespoon sized cookies. You can use a one-tablespoon scoop as well, for a mini and more bite sized cookie (like these Toffee Chocolate Chippers).

The only other difference between these and that other recipe is that I forgot to melt the butter for these. I know, right? In my defense, I was making two other recipes, shooting two, and dealing with a kid with a fever bouncing off 103.

Guess what? They’re just as good with regular, creamed butter. And you don’t have to refrigerate them that long!

The beauty of this cookie recipe is that you can add whatever you want to it. Candy, different flavors of chocolate chips, toffee, whatever you want. For this batch I added chopped Kit Kat bars and white chocolate chips. I like the balance between the white chocolate and the Kit Kats. If I’d added milk or semi-sweet chocolate, I think the Kit Kat would have gotten lost. You can add your favorites!

Just a quick note: I broke my Kit Kats into the strips, then into thirds and mixed them in using a stand mixer. Mixing them in with the mixer breaks some of the chunks up even more and leaves some bigger. If you’re not using a stand mixer, you should chop the Kit Kats up a little more so you don’t have huge pieces in all your cookies.

If you like Kit Kats, you’ll love these! I’m kind of hoping they have magical healing powers.

Kit Kat Cookies | crazyfocrust.com | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate!

And maybe magical preventative powers… #icannotgetsick

Enjoy!

Kit Kat Cookies

1 from 1 vote
Yield 22 -24
Serving Size

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/3 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cup Kit Kats strips separated and broken into thirds (about 10 fun sized)
  • 1/2 cup white chocolate chips or milk or semi-sweet

Instructions

  • Cream butter and both sugars until combined.
  • Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add Kit Kats and white chocolate chips. NOTE: if you’re not using a stand mixer, chop your Kit Kats smaller. If you are using a stand mixer, run it on medium-low speed for about 15 seconds. The Kit Kats will break up smaller during mixing.
  • Important: Cover bowl with plastic wrap and chill dough for at least 2 hours. They taste best when baked from the refrigerator.
  • Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
  • Scoop out 2 tablespoon sized balls and place two inches apart on cookie sheet.
  • Bake for about 10-12 minutes. 10 minutes will be slightly underdone (the way I love them) but if you like a more done cookie, let them bake an extra minute or two. Let cool for 5 minutes, and then remove from pans to cool completely.

Nutritional information not guaranteed to be accurate

Click here to see more of my Christmas cookie recipes!

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Sweets from friends:
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83 CommentsLeave a comment or review

  1. Hi i tried baking the cookies just now and am wondering how come my batter is not moist? Its so dry and kinda hard to mold.. 🙁

  2. I love the idea of these cookies! You’re right in that cookies make everything better! Coming off the heels of our vacation this weekend, my boyfriend came down with a nasty cold and I am trying to stay as far away from him as possible, I too cannot get sick before BYBC!

  3. Hi
    I’ve just made these and my family loved them –
    Even though I forgot to out the white choc chips in
    Thanks I have another recipe for my bake sale next week
    Hope Jordon is feeling better. 🙂

  4. Like a previous poster, I made them and the batter was dry. I couldn’t form a cookie, so I baked it in a 8×8 pan. I even made the base twice, just in case the butter and sugars weren’t creamed enough. I added the dry ingredients slowly to not over power the wet ingredients too, even cut back on the flour. Any advice?

    1. Hi Niki, I’m sorry about that! (And thanks for alerting me to the other comment, somehow it got lost in my feed!) Can you let me know if you made any other changes to the recipe (besides cutting down on flour)? How much flour did you end up using? Was your butter room temperature or cold when starting? Did you use unsalted? How long did you chill them for? I know that, when the dough is chilled a long time (my other cookies from this same base are chilled longer) the dough gets very hard from the refrigerator and is difficult to scoop. Could that have been a the problem? Sorry for all the questions, I’m just trying to troubleshoot. 🙂

      1. From Google: “A cup of all-purpose flour, properly measured, should weigh 120 grams. The flour measured incorrectly by dipping the measuring cup into the flour can weigh anywhere from 150-160 grams. Try it out! That’s like 30% more flour than the recipe needs!”

    2. Hi Niki, me again! 🙂 So I just went and remade the dough, because when I saw 2 1/2 cups of flour it made me wonder, and you’re right. I so apologize for any inconvenience! The recipe should have (and now does say) 1 1/2 cups. Again, thanks for alerting me to the issue, and I apologize! I hope that you’ll try them again. 🙂 With the 1 1/2 cups of flour the dough is soft, but not too sticky, when finished mixing. Once chilled it will be harder and difficult to scoop, but the end result is worth the arm workout. 🙂

      1. Awesome! I thought I was losing my mind 😉 When I remade them I used 2 cups of flour. I did have room temperature butter. None the less, they are yummy patted into an 8×8 pan and baked for 20 minutes.

  5. #2 on the directions says while butter mixture is cooling……
    Is the butter supposed to be warm/hot? Just making sure I didn’t miss something, LOL!
    Thanks! Tina