Kit Kat Cookies

Kit Kat Cookies are a delightful treat that combines the crunch of Kit Kat chocolate bars with the softness of a classic cookie. Each bite offers a perfect harmony of textures and flavours that will satisfy any sweet craving. The distinct layers of crispy wafer and smooth milk chocolate from the Kit Kat create a unique experience when baked into a cookie, making it a popular choice for those seeking a bit of indulgence. These Kit Kat Cookies are sure to please anyone looking for a delicious and comforting snack.

Baking Tips:

• Don't Overmix: Try not to overmix your batter or else you will end up with tough sad cookies. The mixture will be quite thick so you may need to use your hands to help avoid breaking the Kit Kats too much.

• Rough cookie balls: Try not to pack the cookies into balls when you place them on the tray, having them all rough gives them a better-looking texture once baked.

• Don't over bake: You want the center of these cookies still gooey when you bite into them so try not to over bake them. If they look slightly gooey when you remove them from the oven, its ok! they will continue to cook while they cool.

More cookie recipes to love:

• Chocolate Chip Pretzel cookies

• Nutella Stuffed Cookies

• Churro Cookies

• Ferrero Rocher Cookies

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Kit Kat Cookies

Yield: 15 Cookies

Author: Chloe Sims

Prep time: 15 MinCook time: 13 MinInactive time: 45 MinTotal time: 1 H & 13 M

A delightful treat that combines the crunch of Kit Kat chocolate bars with the softness of a classic cookie.

Ingredients

Kit Kat Cookies

• 115g Unsalted Butter (Cold, Cubed)
• 190g Brown Sugar
• 1 Tsp Vanilla Extract
• 1 Egg
• 245g Plain Flour
• 1 Tbsp Corn flour
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 200g Milk Chocolate Chips
• 240g Roughly Chopped Milk Chocolate Kit Kats (Save about 100g of the Kit Kats for on top of each cookie)

Instructions

Kit Kat Cookies

1. In a large bowl, beat together the butter and sugar until well combined.
2. Add the egg and vanilla, then beat again until combined.
3. Fold in the flour, baking soda, corn flour and salt until just combined.
4. Fold in the chocolate chips and 140g of the chopped Kit Kats until evenly combined (The mixture will be quite thick so you may need to use your hands to help avoid breaking the Kit Kats too much, try not to over mix as well).
5. Cover your cookie dough with plastic wrap and refrigerate for 45 minutes.
6. Preheat the oven to 160°C and line 2 baking trays with parchment paper.
7. Scoop medium rough balls of dough and place them on the trays, evenly spaced in case of spreading (Try not to pack them as it gives the cookie better texture).
8. Place the remaining chopped Kit Kat pieces on top of each cookie.
9. Bake for 13 minutes or until golden.
10. Allow to cool slightly to help them firm up.
11. Enjoy!

Notes

Don't Overmix: Try not to overmix your batter or else you will end up with tough sad cookies. The mixture will be quite thick so you may need to use your hands to help avoid breaking the Kit Kats too much.

Rough cookie balls: Try not to pack the cookies into balls when you place them on the tray, having them all rough gives them a better-looking texture once baked.

Don't over bake: You want the center of these cookies still gooey when you bite into them so try not to over bake them. If they look slightly gooey when you remove them from the oven, its ok! they will continue to cook while they cool.

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