Kit Kat Chocolate Chip Cookies
Do you love milk chocolate and crispy wafters? Then these cookies are for you!
Kit Kat Chocolate Chip Cookies
Give me a break…give me a break…Kit Kat Chocolate Chip Cookies so fun and easy to make! If you like a chocolate chip cookie with a little extra, this is the one for you. This recipe comes together quickly with pantry items you probably have already, all you need are Kit Kats! As a bonus, this recipe uses only one bowl!
The Kit Kat Chocolate Chip Cookies are easy for a new baker to make. Unwrap the Kit Kats, crush half and break the remaining ones in two. In a large bowl, mix the melted butter, sugars, cinnamon, espresso powder and salt together. Stir in the eggs and extract. Add the flour, corn starch, and baking soda to the mixture. Stir until a soft dough forms, adding the crushed Kit Kats. The mixture will be stiff, do not overwork the dough.
Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Place about 5 per sheet. Lightly flatten the cookies with the back of the scoop. Place the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape.
The Whole Squad
Preheat oven to 325. Bake for 11-13 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.
Remove from oven. As the cookies are cooling, carefully dot them with the remaining Kit Kats and chocolate chips. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely.
A great chocolate chip cookie recipe is the gold standard. There’s something about the buttery vanilla cookie and hits of chocolate that you can’t beat. This one takes it forward with the crushed Kit Kats! There are so many ways to make great ways to make great cookies. Some recipes call for more brown sugar and less white sugar, brown butter, shortening, grated chocolate, and varied freezing and refrigeration techniques. It’s all about the technique!
Kit Kat Chocolate Chip Cookies
What we have found is that it’s best to leave the formed cookie dough in the refrigerator, for at least 30-60 minutes to reduce spreading so that the cookies retain their shape during the bake time. Measure correctly, and don't overmix or over bake for the best results. See my Pro Cookie Tips below!
Kit Kat Chocolate Chip Cookies
Ingredients
- 1 10oz. bag of miniature Kit Kats, divided
- 1 ½ sticks of melted butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- ½ teaspoon of cinnamon
- 1 teaspoon of espresso powder
- ½ teaspoon of salt
- 2 eggs, room temperature
- 1 ½ tablespoons of vanilla extract
- 2 ½ cups of leveled cups all-purpose flour
- 2 teaspoons of corn starch
- 1 teaspoon baking soda
- Approximately 1 cup of milk chocolate chips, preferably a mix
Instructions
- Prepare two cookie sheets with parchment paper.
- Unwrap the miniature Kit Kats. Using half of the Kit Kats, crush in a plastic bag. Break the remaining Kit Kats in half, and set aside, reserving for later.
- In a large bowl, mix the melted butter, sugars, cinnamon, espresso powder and salt together. Stir in the eggs and extract. Add the flour, corn starch, and baking soda to the mixture. Stir until a soft dough forms, adding the crushed Kit Kats. The mixture will be stiff, do not overwork the dough.
- Form cookies by using a standard cookie scoop and place them on the prepared baking sheets at least 2 inches apart. Place about 5 per sheet. Lightly flatten the cookies with the back of the scoop. Place the cookies in the refrigerator for 30 (minimum)-60 minutes (ideal) to reduce spreading, so the cookies retain their shape. Preheat the oven to 325F.
- Bake for 11-13 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Look for slightly golden-brown bottoms. Do not over bake.
- Remove from oven. As the cookies are cooling, carefully dot them with the half Kit Kats and milk chocolate chips. Let cool on the cookie sheet for 15 minutes before transferring to a wire rack with a spatula to cool completely.
Notes:
Try this recipe with different types of Kit Kats!
- Dark chocolate Kit Kats combine well with dark chocolate and peanut butter chips.
- Use the mint chocolate Kit Kats with mint flavored and semi sweet chocolate chips.
- Test out the white cream Kit Kats with white chocolate chips.
Pro Cookie Tips
- Measure with the spoon and sweep method- spoon flour into a measuring cup and level it with a knife.
- A standard ice cream scoop is approximately 1.58 inch, a smaller scoop is approximately 1.97 inch.
- When scooping cookies, try not to allow any chocolate chips to directly touch the baking sheet, with your hand cover them with dough.
- Chill the dough for 30 (minimum)-60 minutes (ideal) before baking.
- Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. Rotate baking sheets halfway through the baking time.
- Rest cookies on the baking sheet before moving to a cooling rack.
- Cool cookies completely before storing.
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