These Kit Kat Cookies are perfect for using up Halloween candy. They are soft and chewy in the center and slightly crunchy around the edges, and are filled with chocolate chunks and chopped Kit Kat.
Table of contents
Double Chocolate Kit Kat Cookies
I have been fascinated with Halloween since I moved to the US six years ago. It's not really a big thing in NZ, and I have decided that my favourite thing is absolutely all of the tiny candy. I love making homemade cookies, so adding Kit Kats was a bit of a no brainer here.
The perfect way to use Halloween candy
I know Halloween will look a wee bit different for a lot of us this year. This recipe captures all the fun things about tiny candy bars, and pops them into a cookie! I started with a chocolate base, added in some chocolate morsels, and then mixed in a whole lot of chopped Kit Kat bars.
The chocolate gives the cookie a super delicious gooeyness, and then the Kit Kats are crunchy from the wafer and sweet from the milk chocolate coating. I loaded up the cookies with them and made them large bakery style. I then finished them some more chopped Kit Kats and some salt.
These cookies are super easy to make and the mixture comes together really quickly. It also requires no chilling time, meaning you can have Kit Kat cookies ready in well under an hour.
Ingredients in Kit Kat Cookies
This recipe is super simple and comes together with pantry staples and then some chopped Kit Kats.
- Unsalted Butter. The base of almost all my recipes here. Salted works great too, but omit the additional salt in the recipe.
- All-Purpose Flour - I played around a lot with the ratio of flour to butter in the cookies, and settled on something that gave the perfect amount of spread.
- Brown Sugar - These cookies have both granulated sugar and light brown sugar in them. The granulated sugar helps with the spread, while light brown sugar gives depth of flavour and softness. Both are needed for a perfectly balanced cookie!
- Chopped Chocolate. I love using chopped chocolate in my chocolate chip cookies to give melty pockets of chocolate.
- Cocoa Powder. Unsweetened cocoa is perfect for baking and gives the base of the cookie a chocolatey depth of flavour. This makes it perfect to load up with chocolate and Kit Kat pieces!
- Kit Kat Bars. I used a bunch of chopped mini bars leftover from Halloween, but regular kit kats would work great here too.
A few wee tips for making Kit Kat Cookies
- Because of the Kit Kat in these, the dough won't freeze super well. The cookies will keep in an airtight container for a few days!
- Make sure you give your oven enough time to preheat. Often even when your oven says it is done preheating, it isn't at a constant temperature. I like to give it about 20 minutes to warm up properly for best results.
- These cookies come out of the oven pretty puffy, so don't freak out. They will flatten off a little as they cool!
- I added some extra chopped Kit Kat on the tops of these both before baking for crunch. I then added some extra on top after baking if they looked like they had any bald spots!
FAQ for Kit Kat Cookies
- Can I make these with other candy? Yes you sure can! These would be great with Peanut Butter Cups or Snickers bars. Just sub the equivalent amount (300g) worth, or you can do a mixture of different candies!
- How do you store chocolate chip cookies? I always store cookies at room temperature in an airtight container. You can warm up slightly in the microwave for 10-15 seconds before eating. This gets them nice and melty
- Can I make these a different size? Yep! I used a ¼ cup cookie scoop which gave me 15 large cookies. If you like you can use a 2 Tbsp or a 3 Tbsp cookie scoop. Start with 11 minutes baking time and check them from there.
- How do you make chocolate chip cookies round? I give them a 'cookie scoot' which is where I take a round cutter bigger than the cookie. I then 'scoot' them into shape just as they are hot from the oven. It works great!
Tips for Perfect Chocolate Chip Cookies
For more Chocolate Chip Cookie Recipes:
- Small Batch Chocolate Chip Cookies
- Peanut Brownie Cookies (Chocolate Peanut Cookies)
- My Perfect Chocolate Chip Cookie
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Recipe for Kit Kat CookiesPrint
These Double Chocolate Kit Kat Chocolate Chip Cookies are perfect for using up Halloween candy. They are soft and chewy in the center and slightly crunchy around the edges, and are filled with chocolate chunks and chopped Kit Kat.
- 250g unsalted butter, at room temperature
- 200g granulated sugar
- 120g light or dark brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 200g All-Purpose Flour, sifted
- 80g Cocoa, sifted
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 300g kit kats, coarsely chopped, plus extra for the tops (optional)
- 150g chopped chocolate (I used dark)
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
- Add the egg, egg yolk, and vanilla, and mix to combine, scraping down the edges as needed.
- Add the flour, cocoa, salt, baking powder and baking soda, and mix until just combined.
- Add in the chopped Kit Kat and chocolate and mix until just incorporated. Mix a few times by hand with a rubber spatula to ensure that the mix-ins are evenly incorporated.
- Using a ¼ cup cookie scoop, scoop balls of dough out onto the prepared baking sheet, leaving enough space for spreading (I can fit 6 per half baking sheet).
- Press additional chopped Kit Kat onto the tops of the balls.
- Bake the cookies for 15-16 minutes, until slightly set around the edges.
- Remove from the oven and scoot into shape if desired (see notes).
- Repeat the baking process with the remaining cookie dough balls.
- Allow to cool on the pans for 15-20 minutes before transferring to a baking rack and allowing to cool completely.
- Store leftovers in an airtight container at room temperature.
Keywords: Kit Kat, Cookie, Chocolate Chip Cookie, Double Chocolate Cookie, Halloween