Kit-Kat Chunky Chip Cookies

So Easter is well and truly over for another year!  As of this morning, all that was left from last weekend were a few fragments of a chocolate egg* and two Kit-Kat Chunky bars. I decided to put them to good use and cookies immediately came to mind. Chunky pieces of Kit-Kat in a vanilla dough baked to chewy perfection — it had to be done!

With this recipe, I used Demerara sugar which lends a subtle crunchy caramel flavour but caster sugar can also be used instead. I put in two Kit-Kat Chunky bars simply because that’s what I had in the kitchen but you could always add another bar or two for extra Chunky goodness! I definitely wouldn’t recommend using only one bar as that might get lost in the mix. With the two bars in this mix, we discovered little chunks of chocolate and slivers of wafer throughout the baked cookies — yummy but I think one more bar would have made them even better! Guess I’ll just have to make these again some time and find out for sure ;-).



8 oz. butter
4 oz. Demerara sugar
1 egg yolk
2 tsp. vanilla extract
8 oz. plain flour
Pinch of salt
2 Kit-Kat Chunky bars



1. Preheat the oven to 180° Celsius and line two baking trays.

2. Cream the butter and sugar until light and fluffy.

3.  Lightly beat the egg yolk on its own and then beat it in to the mixture with the vanilla extract.

4. Sift the flour and salt in to the mixture and stir until well combined.

5. Roughly chop the Kit-Kat bars and fold them into the mix.

6. Use an ice-cream scoop to form even amounts of mixture and place each one on the baking trays, spaced well apart.

7. Pop them in to the oven for 12-15 minutes. Keep an eye on them: if you want soft cookies take them out a bit earlier, if you prefer crisper cookies leave them in a little longer. When they’re baked to your liking, leave them aside to cool on the baking sheets for 5 minutes.


*I obviously snacked on the chocolate egg fragments while baking. Well, it was either that or the cookie dough!


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