If you love Kit Kat bars, you have got to try these Chocolate Kit Kat Cookies! They are soft and chewy, but also have a wonderful crunch to them.
PERFECT COOKIE FOR KIT KAT FANS
A few years ago I posted a recipe for Kit Kat cookies that were a huge hit with my family. Being the chocoholic that I am, I decided I wanted to try a version with even more chocolate. I love this version even more than the first recipe!
I started with my favorite chocolate cookie base because it always makes a perfectly soft and chewy cookie. Then I added some chopped up Kit Kats.
And of course to add a little more crunch, I stirred in some Cocoa Krispies cereal. I love that they blended in with the chocolate cookie dough, but I’m sure regular Rice Krispies would work fine if that’s all you have.
These cookies turn out perfectly chocolatey, and the Kit Kats are a fun surprise. It’s so yummy biting into a soft and chewy cookie that is filled with crunchy bits of candy bar. I like to use the bags of Kit Kat minis because they come unwrapped, but you can use any version you have on hand.
(To skip my tips and tricks and just see the full recipe card, scroll to the bottom of the post.)
HOW TO MAKE CHOCOLATE KIT KAT COOKIES
- butter, softened to room temperature (I use salted butter, and I recommend letting it soften on the counter.)
- granulated sugar
- brown sugar (Using part brown sugar adds flavor and chewiness to the cookies.)
- eggs (I use large eggs in all of my recipes.)
- vanilla extract
- all purpose flour
- unsweetened cocoa powder (I use regular Hershey’s cocoa.)
- baking soda
- baking powder
- Cocoa Krispies cereal (or regular crisp rice cereal in a pinch)
- Kit Kat candy bars
- semi sweet chocolate chips
- PREP: Soften butter. Line baking sheets with silicone liners, or spray with non-stick cooking spray. Chop Kit Kats. Preheat oven to 350 degrees.
- WET INGREDIENTS: Cream softened butter and sugars in a large bowl till light and creamy. Beat in the eggs and vanilla.
- DRY INGREDIENTS: Whisk together the dry ingredients in a small bowl. If you have any lumps, sift the mixture. Stir into the wet ingredients, then gently stir in the cocoa crispies, kit kats, and chocolate chips.
- FORM COOKIES: Scoop dough (I like to use a cookie scoop), and roll into balls. Place about 2 inches apart on prepared pan.
- COOK: Bake cookies at 350° for about 10 minutes. Let cool for 3-5 minutes on pans, then remove to wire wracks to cool completely.
PRO TIP: After I’ve scooped my cookie dough onto the cookie sheets, I like to add some extra Kit Kat pieces to the top. But if you are in a hurry you can totally skip that step.
LEFTOVER COOKIES? Cookies can be stored at room temperature for 4-5 days if stored in an airtight container.
If you need to store them long term, you can freeze them. I like to place them in heavy duty ziplock bags, but any airtight container will work. They will last about 4 months in the freezer.
For more amazing cookies, check these out:
- Homemade Oreos
- Bon Bon Cookies
- Peanut Butter Filled Cookies
- Chocolate Blossom Cookies
- White Chocolate Macadamia Nut Cranberry Cookies
- Andes Mint Cookies
- Cherry Shortbread
- Chocolate Peanut Butter Cookie Cups
- Chewy Chocolate Chip Cookies
- White Chocolate Chip Oatmeal Cookies
CHOCOLATE KIT KAT COOKIES
- 1 cup soft butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup Cocoa Krispies cereal (you can use regular rice crispies in a pinch)
- 1 8 oz bag Kit Kat Minis
- 1/2 cup semi sweet chocolate chips
- Preheat oven to 350 degrees.
- Cream butter and sugars in a large mixing bowl. Beat in eggs and vanilla.
- Sift or whisk together flour, cocoa, baking soda, baking powder, and salt. Stir into creamed ingredients.
- Add Cocoa Krispies, Kit Kats, and chocolate chips and stir gently.
- Roll dough in balls and place on lightly greased or silpat lined cookie sheets.
- Bake at 350° for about 10 minutes. Cool for about 3 minutes on the pan, then remove to cooling racks.
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Amount Per Serving: Calories: 129Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 97mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
With Halloween just around the corner, you might just want to sneak some Kit Kat’s from your kids’ candy stash so you can make these wonderful chocolate kit kat cookies! 🙂