Kit kat cookies

KIT KAT COOKIES

My favorite chocolate chip cookie recipe is now filled with chopped Kit Kat candy bars and white chocolate.

Kit Kat Cookies | | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate.

Cookies are like chicken soup: they make everything better!

Kit Kat Cookies | | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate!

I’m in love with this chocolate chip cookie recipe. It’s the one I always use, except I cut it in half because I didn’t need a gazillion cookies. This makes 24 two-tablespoon sized cookies. You can use a one-tablespoon scoop as well, for a mini and more bite sized cookie.

And you don’t have to refrigerate them that long!

The beauty of this cookie recipe is that you can add whatever you want to it. Candy, different flavors of chocolate chips, toffee, whatever you want. For this batch I added chopped Kit Kat bars and white chocolate chips. I like the balance between the white chocolate and the Kit Kats. If I’d added milk or semi-sweet chocolate, I think the Kit Kat would have gotten lost. You can add your favorites!

I broke my Kit Kats into the strips, then into thirds and mixed them in using a stand mixer. Mixing them in with the mixer breaks some of the chunks up even more and leaves some bigger. If you’re not using a stand mixer, you should chop the Kit Kats up a little more so you don’t have huge pieces in all your cookies.

If you like Kit Kats, you’ll love these!

Kit Kat Cookies | | My BEST chocolate chip cookie recipe filled with chopped Kit Kats and white chocolate!

Enjoy!

KIT KAT COOKIES

INGREDIENTS:

1/2 cup unsalted butter, softened

1/3 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 1/4 cup Kit Kats, strips separated and broken into thirds (about 10 fun sized)

1/2 cup white chocolate chips (or milk or semi-sweet)

DIRECTIONS:

Cream butter and both sugars until combined.

Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.

Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add Kit Kats and white chocolate chips. NOTE: if you’re not using a stand mixer, chop your Kit Kats smaller. If you are using a stand mixer, run it on medium-low speed for about 15 seconds. The Kit Kats will break up smaller during mixing.

Important: Cover bowl with plastic wrap and chill dough for at least 2 hours. They taste best when baked from the refrigerator.

Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.

Scoop out 2 tablespoon sized balls and place two inches apart on cookie sheet.

Bake for about 10-12 minutes. 10 minutes will be slightly underdone (the way I love them) but if you like a more done cookie, let them bake an extra minute or two. Let cool for 5 minutes, and then remove from pans to cool completely.

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