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!
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!
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.
And maybe magical preventative powers… #icannotgetsick
Kit Kat Cookies
- ½ cup (113g) unsalted butter , softened
- ⅓ 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.
- You can use any kind of chocolate chips if you don't want to use white chocolate.
- Omit white chocolate and add an additional ½ cup of chopped Kit Kats.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: January 30, 2014