Kit Kat Cookies

Did you notice I haven't posted a recipe for at least 3 to 4 weeks? I owe you a big apology especially since one of my New Years Resolutions that I didn't tell you about was to at least faithfully post one recipe a week. I've been sick with a recurring tooth infection combined with a cold/cough/sore throat. I know it doesn't sound like much but I have been feeling terrible. Last week it was my birthday and I couldn't even bake myself a birthday cake - that's how bad I've been! But you know I love Kit Kats don't you and in times of stress and trying times I always reach for one (yes I'm afraid I've been on a Kit kat a day for the last 4 weeks!) So instead of a cake, I bring you the next best thing, Kit Kat cookies! These are simply the perfect treat for the Kit kat addicts like me. These really are a dream of a cookie. Honestly, the cookie dough looks so good on it's own that you will have to resist temptation to eat the dough just like that! The cookie dough does need to be chilled for a couple of hours before baking so do remember to factor this in when making them.

Recipe from this talented blogger at with the original recipe here:

Yield: Approximately 18 delicious Kit Kat cookies!


113g unsalted butter at room temperature

67g caster sugar

110g light brown sugar

1 large egg at room temperature

1.5 teaspoons vanilla extract

1/2 teaspoon baking powder

192g plain flour

1/4 teaspoon salt

10 sticks of Kit Kats chopped (about 128g)

75g dark or white chocolate chips

Sift the flour, baking powder and salt and set to one side.

In a free standing mixer (or with hand held electric beaters or even by hand of course!), cream together the butter and sugars for 2 to 3 minutes.

Add the egg and vanilla extract and mix until incorporated.

Reduce the mixer speed to the lowest setting and add the flour, baking powder and salt and beat until just incorporated.

Add the Kit Kats allowing the mixer to bash up the pieces a little more.

Fold in the chocolate chips using a spatula.

Cover your bowl with clingfilm and refrigerate the cookie dough for at least 2 hours.

When ready to bake, pre heat your oven to 170C and make cookie balls from a tablespoon of dough at a time.

Allowing 6 cookie balls to a tray, bake for 10-12 minutes. Let the cookies cool for 5 minutes before transferring them onto a wire rack to cool completely.

Baking Notes:

For the Kit Kat addicts like me, you could simply omit the chocolate chips and round up the amount of kit kats to 200g!

If anyone makes these cookies with kit Kat Chunkies, do share the experience with me!

Remember, you can find the recipe for an easy Kit Kat & M&M Showstopper Cake by clicking here: