I see you, buying Halloween candy weeks in advance and thinking you won’t open it if you hide it in the pantry. Put it on the top shelf, babe, you might forget about it. Except that you won’t, because I didn’t forget about mine. I opened my Halloween candy on the second day of October, because I fancy a Kit Kat with my afternoon cup of coffee. I reasoned with myself, saying that the Halloween candy packages technically only contain half of a Kit Kat. If I went to the store for my Kit Kat fix, I would eat an entire one. So, this is the story of how I open my Halloween candy way before Trick-or-Treat time, but also how I save the day because we’re making cookies with the rest of them! These Kit Kat cookies don’t contain chocolate chips! They use lots and lots of chopped Kit Kats. The crispy wafer part of the Kit Kat candy bar gives the cookies a malted flavor (just like my malted chocolate chip cookies), and I love them so much. The actual cookie part is soft in the center with crisp edges (like every good cookie should be), and it is full of our favorite candy: Kit Kat bars!
How to Make Kit Kat Cookies
The first step of this recipe is to open the bag of Halloween candy that you bought for kids, but will be enjoying by yourself, as an adult. Now that we have that out of the way, we can proceed. The rest of the ingredients are standard cookie ingredients, however, please note that the dough requires a 30 minute chill time in the fridge. This keeps your cookies from spreading too much, and also ‘holds’ the Kit Kats in place in the dough as they bake. Use the time to clean your kitchen, trust me.
The Ingredients
Flour. Regular, all purpose flour that has been fluffed, scooped into a measuring cup and leveled with a knife. You can also bake this recipe by weight using a scale, I’ve provided both types of measurements. Baking Soda. We are only using baking soda today in our cookies, no baking powder. These cookies have no problem puffing up in the oven (because they contain an egg), so we’re skipping the baking powder. Baking soda helps the cookies brown in the oven, however. Salt. Regular fine, sea salt is key to balancing the sweetness of the candy in the cookies. Butter. The unsalted butter must be softened to room temperature before baking. To accomplish this quickly, slice it into small pieces, and leave it on the counter while you gather the rest of your ingredients. Occasionally, I put it in the microwave for less than 10 seconds to fully soften, but please, do not ever let it melt! Sugar. We need two types of sugar, granulated sugar and brown sugar for this recipe. Brown Sugar. You can use light or dark brown sugar, either is fine here. Dark brown sugar will create a slightly darker, chewier cookie, thanks to its high molasses content. Egg. One whole large egg, egg white and egg yolk and all! Vanilla Extract. One full teaspoon of vanilla gives the Kit Kat cookies plenty of flavor. Kit Kat Bars. If you’re using the Kit Kat singles (the Halloween size), we need 10 of them. A single contains two ‘sticks.’ However, if you’re using full-size Kit Kat bars, just know that you need 90 grams total of Kit Kat for the dough. Chop it and then weigh it out. I also recommend an extra 5 ‘Kit Kat singles’ for garnishing the cookies when they come out of the oven, which is an additional 45 grams of candy.
The Instructions
Recipe Variations:
This is just my personal opinion, but I am someone who loves Halloween because of all of the candy! I’m a candy freak. Have you seen my Valentine’s Day candy ranking? Anyway, here are some other candies that I think would be great in this dough:
chopped Milky Ways/ Mars bars. The way the caramel would melt into the cookies has me drooling already! M&Ms, or any other type of candy-coated chocolate. If you love M&Ms in your cookies, try my Monster Cookies, too! Of course, Reese’s Peanut Butter cups! Do I even need to remind you of that, though? Crushed Butterfingers are my favorite thing to top vanilla soft-serve, so if you have those, use them here.
Kit Kats: If you’re using the Kit Kat singles (the Halloween size), we need 10 of them. A single contains two ‘sticks.’ However, if you’re using full-size Kit Kat bars, just know that you need 90 grams total of Kit Kat for the dough. Chop it and then weigh it out. I also recommend an extra 5 ‘Kit Kat singles’ for garnishing the cookies when they come out of the oven, which is an additional 45 grams of candy.
