Kit Kat Cookies

Hi friends! Lately I’ve been finding the best deals at Aldi, especially with the new renovations they’ve been doing. They added so much to the organic section and I even found some lentil pasta and honey peanut butter! Though this can’t be classified as healthy (oops) they also have the best deals on candy, which is why I grabbed a package of Kit Kats.

I thought to myself, “how can I incorporate these into a baked good?” and the simple (and best) answer is COOKIES. I really just replaced some of the chocolate chips with Kit Kats in one of my favorite chocolate chip cookie recipes. I also replaced the walnut/pecan mixture with cashews, mainly because that was the only nut I had at the moment. It turned out delicious nonetheless! With the added crunch of kit kats and cashews, the texture on these are uniquely satisfying. I really recommend enjoying these warm with a glass of milk. 

Print Recipe

Kit Kat Cookies

Classic chocolate chip cookies with a twist!

Prep Time20 minutes mins

Cook Time16 minutes mins

Total Time36 minutes mins

Course: Dessert

Keyword: Cookies

Servings: 24 cookies

Ingredients

• 1/4 cup rolled oats
• 1 cup and 2 tablespoons all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/8 tsp. cinnamon
• 1 stick butter softened
• 1/4 cup and 2 tablespoons brown sugar packed
• 1/4 cup and 2 tablespoons granulated sugar
• 1 tsp. vanilla
• 1/4 tsp. lemon juice
• 1 egg
• 3/4 cup kit kats
• 1/4 cup semi-sweet chocolate chips
• 3/4 cup chopped nuts

Instructions

• Prepare the kit kats: separate kit kats into single pieces, then chop evenly into four cubes.
• Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
• Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chopped kit kats, chocolate chips, and nuts to the dough and mix by hand until ingredients are well blended.
• Spoon tablespoons onto an ungreased cookie sheet, or use a cookie scoop. Place the scoops about 2 inches apart. Bake in a 350°F oven for 14-16 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Notes

For the best results, chill the dough overnight in the refrigerator before baking the cookies. In my opinion, this is essential to getting that crispy outside, soft inside texture! If you’re in a hurry, try to refrigerate for at least an hour before baking.