Kit Kat Cookies

Prep Time:

15m

Bake/Cook Time:

9m - 10m

Yield:

20 cookies

Take a candy break with these Kit Kat® Cookies! A candy lovers dream cookie, these chocolaty crunchy cookies are swirled with ribbons of melted chocolate and loaded with chopped Kit Kat bars. Serve them warm with a cold glass of milk for an after school snack, party or any time your sweet tooth is calling.

Rate it yourself

Products Used

1 lb. Light Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3/4 cup unsalted butter, room temperature
3/4 cup Dixie Crystals Light Brown Sugar
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 egg, plus 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups all-purpose flour*
1 1/2 cups (8 oz) coarsely chopped Kit Kat bars, plus more for garnish
3/4 cup chopped chocolate or chocolate chips, melted

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
In bowl of a stand mixer fitted with a paddle attachment mix butter and both sugars together on medium speed for 2 minutes.
Add in whole egg, egg yolk, vanilla, baking soda, and salt and mix for 1 minute until smooth, scraping sides of bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined.
Stir in chopped Kit Kat bars evenly.
Remove bowl from mixer and drizzle in melted chocolate. Using the back of a wooden spoon, swirl melted chocolate throughout cookie dough, making sure to leave ribbons of chocolate.
Using a large (3 tablespoon) cookie scoop, drop portions of dough 2-inches apart onto prepared baking sheets.
Bake for 9-10 minutes until edges are lightly golden.
If desired, immediately press extra chopped Kit Kat bars onto warm cookies.
Transfer to a wire rack to cool completely.