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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!

stack of cookies on teal board

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!

close up of cookie with Kit Kat candy bars

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.

Photo collage of Kit Kat Cookies with kit kat candy and more cookies showing

And maybe magical preventative powers… #icannotgetsick


stack of cookies on teal board

Kit Kat Cookies

4.02 from 64 votes
Kit Kat Cookies are a chocolate chip cookie with Kit Kat bars and white chocolate chips – soft and chewy cookies with the best candy bar!
Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Yield 22 cookies
Serving Size 1 cookie


  • ½ cup (113g) unsalted butter , softened
  • cup (67g) granulated sugar
  • ½ cup (150g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 1 ½ cups (186g) all-purpose flour
  • ½ teaspoon salt
  • 1 ¼ cups (155g) Kit Kats strips separated and broken into thirds (about 10 fun sized)
  • ½ cup (85g) white chocolate chips or milk or semi-sweet


  • Add butter and sugars to a large bowl. Using a mixer, cream butter and sugars until combined.
  • Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract, salt, and baking soda.
  • Add flou 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.
  • Scoop 2 tablespoon size cookie balls onto a cookie sheet lined with parchment or a silpat liner. Chill at least 1 hour before baking.
  • Preheat oven to 350°. Line an additional cookie sheet with parchment or a silpat liner. Separate cookie balls 2-inches apart.
  • Bake for 12-15 minutes, or until lightly golden around the edges and no longer glossy. It's important not to over bake these. When they come out of the oven you can press some more Kit Kat pieces on the top to make them prettier, if you want. Cool at least 5 minutes on cookie sheets.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.

Recipe Video

Recipe Notes

  • You can use any kind of chocolate chips if you don’t want to use white chocolate.
  • Omit white chocolate and add an additional 1/2 cup of chopped Kit Kats.

Recipe Nutrition

Serving: 1cookie | Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 67mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword chocolate chip cookie

Click here to see more of my Christmas cookie recipes!

Loaded Chocolate Chip Cookie Bars

Bakery Style XL Chocolate Chip Cookies

Chocolate Chip Orange Cookies


Sweets from friends:
Soft Batch Chocolate Chip Cookies by Handle the Heat
Bacon Bourbon Chocolate Chip Cookies by Tidy Mom
Butterscotch Chocolate Pretzel Pudding Cookies by Something Swanky


Last Updated on November 18, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. The ratios seem to be off on this recipe. Not enough flour and my gawd they are sweet. These turned into melted crispy greasy puddles. Even after chilling overnight.

  2. I returned to check the recipe to see if it had been changed or someone else had commented on the high ratio of flour to other ingredients. I thought it high when weighing ingredients but I used the original 2 1/2 cups. I wasn’t going to comment since several others mentioned the typos in the recipe and got those corrected for others using the recipe but I have to note that though I found them dry and hard to shape and bake they did bake ok and weren’t crumbly as I might expect with so much dry vs. wet ingredients. So, it did work if more work to use the dough. The funny thing is I took a bunch of them (I doubled the recipe) to friends who love cookies at work (outside in a garden nursery) and they just loved them. They declared they “just melt in your mouth”. I told them it might be that the high flour gave them a “short” texture like shortbread that might be the reason. I just thought it was great that an error was found and corrected but it still produced a cookie that got high marks. HA Thanks for sharing another great recipe, Dorothy!

  3. Hi, just came across this recipe when trying to figure out what to do with all of this Halloween candy! Quick question – when do you add the sugar and butter? Are you adding the egg to the sugar/butter mixture? These look totally yummy!

  4. I will definitely be trying this recipe soon!! I just  bought some kit kats! I’ll link you in my blog ( when I try- great idea- thanks!!! 🙂