Easy and Delicious Kit Kat Cookies

These cookies are for the chocolate people who live for the dramatic crunch. Think classic soft cookie energy—golden edges, chewy middle—but with big, craggy chunks of Kit Kat so you get melty chocolate and that wafer snap in every single bite. No fussy steps, no mixer meltdown. Just pantry stuff, some candy from the checkout aisle, and a hot oven. They’re dangerously easy and they disappear faster than I can cool them.

My husband calls these “don’t leave me alone with them” cookies. The kids basically think the chopping part is a sport—Kit Kats in a zip-top bag, tiny rolling pin, supervised chaos. These started as a post-Halloween clean-out and somehow became a Saturday thing. Last week we ate them warm on the porch in our socks while the dog judged us. No regrets. These cookies feel like a tiny celebration, even on a Tuesday.

Why You’ll Love This Easy and Delicious Kit Kat Cookies

– Crunchy-wafer pockets: every bite has a snap from the Kit Kat layers. It’s weirdly satisfying.
– No chill required (but you can if you want bakery-thick): bake now, not two hours from now.
– One bowl, no drama: butter, sugars, egg, flour, candy. Done.
– Kid-approved, spouse-approved, late-night-approved.
– Uses the random candy stash in the freezer so you feel like a thrifty hero.

How to Make It

Cream 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/3 cup granulated sugar till it looks like fluffy toast spread. Toss in 1 egg and a good splash (2 teaspoons) of vanilla and beat it till shiny. In goes your dry team: 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon cornstarch (makes them plush), and 1/2 teaspoon kosher salt. Mix just till the flour disappears—don’t overwork it unless you like tough cookies (you don’t).

Now the fun: fold in 1 1/2 to 2 cups chopped Kit Kat bars (about 6 regular bars). I also toss in 1/2 cup chocolate chips if I’m feeling extra, but you don’t have to. Scoop golf-ball-ish mounds onto a parchment-lined sheet. If your kitchen is warm or you’re a notorious cookie spreader, stick the tray in the fridge for 15 minutes. If not, straight to the oven at 350°F.

Bake 10–12 minutes till the edges are set and just going gold, but the centers still look a touch soft—trust me, they finish on the pan. Sprinkle a whisper of flaky salt if you’re that person (I am). Let them sit 5 minutes, then move to a rack and try to resist “quality control” bites. Makes about 18 cozy cookies.

Ingredient Notes

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– Unsalted butter: Room temp is your friend—press a finger in and it should leave a dent, not a cave-in. Too melty = puddle cookies.
– Brown sugar: Adds moisture and caramel-y chew. I like light brown here so the Kit Kat flavor pops.
– Granulated sugar: Helps with spread and crisp edges. If you cut it too much, the texture goes cakey.
– Egg: Binds everything, gives that soft center. Room temp if you remember; it mixes cleaner.
– Vanilla extract: Two teaspoons. It makes the candy taste more candy-ish (in a good way).
– All-purpose flour: Spoon and level it so you don’t pack it. Too much flour = dry, no thanks.
– Baking soda: Just a half teaspoon for lift without puffing them into muffins.
– Cornstarch: Tiny secret for plush centers. You can skip, but I’d rather not.
– Kosher salt: Balances the sweet. A pinch of flaky salt on top is dreamy.
– Kit Kat bars: Chop into chunky pebbles. Too fine and the wafer disappears; too big and they melt into weird cliffs.
– Chocolate chips (optional): Extra goo. Semi-sweet or milk—whatever you’re hoarding.

Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Cream butter, brown sugar, and granulated sugar until light and fluffy (1–2 minutes).
3. Beat in egg and vanilla until glossy.
4. Whisk flour, baking soda, cornstarch, and salt; add to the bowl and mix just to combine.
5. Fold in chopped Kit Kats (and chocolate chips, if using); scoop 2-tablespoon mounds onto sheets.
6. Bake 10–12 minutes until edges set and centers look slightly underdone; cool 5 minutes on the pan, then transfer to a rack.

What to Serve It With

– Cold milk or iced coffee if you’re a chaos gremlin like me.
– A scoop of vanilla ice cream—smash a warm cookie on top and thank me later.
– Hot cocoa with extra marshmallows for full cozy mode.
– Fruit on the side, if that makes you feel balanced about what’s about to happen.

Tips & Mistakes

– Chill if your dough feels slick or warm—15 minutes saves spread.
– Don’t overbake. Pull when the centers still look soft; they firm up as they cool.
– Chop the Kit Kats gently. You want chunks, not dust.
– If the dough looks dry/crumbly, splash in 1–2 teaspoons milk.
– Greasy cookies? Your butter was too warm; chill the scooped dough next time.

Storage Tips

Room temp in an airtight container for 3–4 days. They stay chewy and the wafer keeps its crunch. Freeze baked cookies up to 2 months—reheat 5 minutes at 300°F and they’re back. Freeze dough balls too; bake from frozen at 350°F for 12–14 minutes. Also: cold cookie at 7 a.m. with coffee? A perfect breakfast. I don’t make the rules.

Variations and Substitutions

– Candy swap: Twix, Crunch, or chopped Hershey bars all work. Peanut butter cups are chaos but delicious—freeze them first for easier chopping.
– Chocolate style: Dark chips for less sweet, milk for kid magic, white chocolate if you want it sweeter.
– Brown butter: Take 5 minutes to brown the butter, cool it, then use—adds nutty vibes. Chill dough 20 minutes if you go this route.
– Gluten-free: Use a 1:1 GF baking flour with xanthan gum. Dough may be a bit softer; chill helps.
– Less sugar: Cut granulated by 2 tablespoons for a tiny dial-back. Going further changes texture.
– Honey or maple: Swap up to 2 tablespoons of sugar for honey/maple and add 1 tablespoon extra flour; cookies spread more but taste amazing.
– Add-ins: Espresso powder (1/2 teaspoon) for mocha energy, or toasted pecans for crunch. A pinch of cinnamon is cozy.

Frequently Asked Questions

Easy and Delicious Kit Kat Cookies

Soft, chewy chocolate chip cookies loaded with crunchy chopped Kit Kat bars. Simple to make, crowd-pleasing, and ready in about 25 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter, softened softened to room temperature
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed packed
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract
• ▢ 1.5 cup all-purpose flour
• ▢ 1 tsp cornstarch for extra softness
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 0.5 cup mini chocolate chips
• ▢ 1.5 cup Kit Kat bars, chopped chopped into small pieces
• ▢ 0.25 tsp flaky sea salt optional, for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
• Beat in the egg and vanilla until smooth, scraping the bowl as needed.
• In a separate bowl, whisk together flour, cornstarch, baking soda, and kosher salt.
• Add the dry ingredients to the wet ingredients and mix on low just until combined; do not overmix.
• Fold in mini chocolate chips and 1.25 cups of the chopped Kit Kat, reserving 0.25 cup for topping.
• Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets. Gently press a few reserved Kit Kat pieces on top of each dough ball.
• Bake for 9 to 11 minutes, until edges are set and centers look slightly soft. Sprinkle lightly with flaky sea salt, if using.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, brown the butter and let it cool to room temperature before using. Dough can be chilled for 30 minutes for thicker cookies.