and Candy

Kit-Kat Cookies

Happy (late) Halloween!  As much as I love trick-or-treaters, there is also something to be said about the leftover candy!  This year we got a variety pack of treats, with the hope that everyone would have something.  One year I’m going to be on top of things and hunt down some sugar-free and/or vegan treats but that was not this year and I’m gonna blame that on Sandy.  I started making treats out of the leftover treats when I realized how dangerous it was to have candy bars stashed in the cabinets.  Baking with them forced me to share with co-workers or risk never being able to wear any of my pants ever again.  In the past I’ve done Snickers Brownies, Kit-Kat Cheesecake, Twix Cheesecake, and York Peppermint Cheesecake Bars.  This year I decided to branch out and try making cookies with the left over treats, hoping that there would be candies left over that would lend themselves to this purpose.  At around 8PM it became clear that I would be left with almost a full bag of kit-kats so I decided it was safe to get cooking.   The basic recipe is based off one for Chocolate Chips that a roommate gave me many moons ago, but adapted to take in to consideration the extra sugar involved in baking with kit-kats.

Kit-Kat Cookies

Serves: 36 cookies


1 cup 2 tbsp flour

1/2 tsp baking soda

1/4 cup butter, softened

1/3 cup white sugar

1/3 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

1/4 tsp salt

1 cup kit-kat, crushed


  1. Mix together the flour and baking soda in a small bowl and set aside.
  2. Blend the egg and sugar together until fluffy and light yellow. Add in the egg, vanilla extract, and salt and blend until fully mixed. Slowly add in the flour/baking soda mixture.
  3. Fold in the kit-kats and then place in the fridge for at least 30 minutes.
  4. Preheat oven to 375 and once preheated start placing the dough on a non-stick cookie sheet leaving at least 2 inches between cookies. Bake for 10 minutes, then allow to sit on the cookie sheet for 2minutes before moving to a cooling rack.


Make sure to keep the dough in the fridge when not spooning in on to the cookie sheet.

These cookies taste best when allowed to cool for a bit, which allows the kit-kats to almost reform inside of the cookies.  This gives the cookie a little bit more bite than your average cookie, along with a satisfying crunch.  I have a feeling Peanut Butter Cups would also do well in this recipe, and will have to give those a test next time Joe is out of town!