I think the complexity of my baking actually increases the busier I am at work. This probably makes sense, since baking is one of my favorite stress relief activities, but still is a bit counterintuitive.
So this weekend, when I had a lot going on for work, I wanted to make something that was a bit more time-intensive. I also saw these cookies on Cloudy Kitchen’s instagram and couldn’t get them out of my head. Kit Kat bars are my favorite standard candy bar most of the time (Butterfingers are my favorite specifically when I’m golfing with my dad). And these cookies are just piled with them. Plus, it’s almost Halloween and I’ve been looking for a good excuse to buy Halloween candy.
I maybe spent more time on these than necessary, but I think it’s worth it. Erik just came home and ate one and agrees.
Start by beating the butter, sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy.
Add the egg, egg yolk and vanilla extract. Beat until combined.
Add the flour, cocoa powder, baking soda, baking powder and salt. Beat until just combined.
Add the chocolate chips and about half of the chopped Kit Kat bars. Chopping Kit Kat bars is particularly therapeutic – you can get perfect sized chunks so easily.
Scoop the dough by the 1/4 cup onto a baking sheet lined with parchment paper. Yes, 1/4 cup. I know that seems like a lot – you should only put 6 cookies on a sheet to give them room to spread. We’re going for bakery-style cookies here.
Press some of the remaining half of the chopped Kit Kat bars onto the top of each cookie. You should save about 1/3 of the remaining half for once they come out of the oven. I got 16 cookies out of the recipe.
Bake at 350°F for 16 or 17 minutes, until the edges just begin to set.
When they come out of the oven, press another few pieces of Kit Kat bars onto the warm cookies and sprinkle with sea salt.
I’m really proud of these. And really excited to have one for dessert tonight.
Let them cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.
These will keep at room temperature in an airtight container.
We’re hanging on to these cookies ourselves this week, instead of my usual rush to get rid of them. Erik told me this morning that we don’t always have to give stuff away – he is more than capable of eating baked goods. I’m not sure he quite grasped how many cookies a full batch of Kit Kat cookies are. Oh well, I’ll have to help him.
Kit Kat Cookies
- 1 cup plus 2 tablespoons unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2/3 cup (120 g) light brown sugar, packed
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 1/3 cups (200 g) flour
- 2/3 cup (80 g) Dutch-processed cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 22 snack sized Kit Kat bars, roughly chopped
- 1/2 cup plus 1 tablespoon (150 g) semisweet chocolate chips
- In a stand mixer fitted with the paddle attachment, beat butter, sugar and brown sugar on medium speed until light and fluffy.
- Scrape down the sides with a rubber spatula. Add egg, egg yolk and vanilla extract and beat until combined.
- Add flour, cocoa powder, salt, baking powder and baking soda. Beat until just incorporated.
- Add about half of the chopped Kit Kat and all of the chocolate chips. Beat until distributed throughout dough.
- Scoop dough by the 1/4 cup onto a baking sheet lined with parchment paper, spreading cookies about 3 inches apart (so there’s 6 per sheet).
- Press some of the remaining chopped Kit Kat bars into the tops of each cookie, reserving about 1/3 of the remaining half for use after baking.
- Bake at 350°F for 16 to 17 minutes, until edges are just set. While still warm, press remaining Kit Kat pieces into tops of cookies and sprinkle with sea salt.
- Allow to cool 20 minutes on baking sheet before transferring to wire rack to cool completely.