Kit Kat Cookies are packed with chocolatey goodness and a subtle crunch that makes them hard to resist. This chocolate cookie recipe calls for a few basic ingredients, such as butter, sugar, flour, and leavening agents, but the real star of the show is the chopped Kit Kat candy bars that are mixed into the dough.
Prep: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper, a silicon mat, or spray with non-stick cooking spray.
Dough: In a large bowl, using an electric mixer, cream the sugar and butter until well mixed. Stir in the vanilla extract until incorporated.
Add in the flour, baking powder, baking soda, and salt, mix just until combined. Gently mix in the cocoa krispies.
In a separate small bowl, melt the chocolate chips in the microwave and then stir the melted chocolate into the dough slightly, but do not fully incorporate it. Stir just enough to create a swirl pattern.
Use a cookie scoop and scoop the dough out onto the prepared baking sheet. The cookies will spread as they bake, so leave space between each scoop.
Top each cookie scoop with 4 to 5 pieces of Kit Kats. Break each bar into small bite sized pieces that will fit nicely on top of the uncooked dough.
Bake: Place the baking sheet in the preheated oven and bake for 10 minutes.
Let the cookies cool for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
These cookies will stay fresh for up to 2-3 days if stored in an airtight container at room temperature.For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.