I’m ready. I’ve got roughly six million pieces of candy and a giant bowl, and I’ve got a husband who’s going to take the kids out in their My Little Pony costumes (with several layers of clothes underneath, because this is Michigan and it sometimes snows on Halloween). And tonight I get to stand on my front porch, with its spiderwebs and orange spider lights and slightly askew diy leaf wreath, and see all the cute costumes that come by. What, you thought I was ready for an actual Halloween party? No, I am officially a million years too old for that kind of thing. And if I’m honest, I’d much rather see all the toddlers dressed as dinosaurs anyways.
I’m always amused by how particular even the littlest of kids get when it comes to their candy choices. I tend to buy those big variety bags of candy, both because they’re cheaper and because I know that kids’ loyalties to their favorites run deep. I learned that the hard way when, a few years ago, a child looked in our candy bowl and actually just shook their head and walked away. But I get it; candy loyalty runs deep. And so in tribute to my favorite of favorite Halloween candies, I present to you these Kit Kat cookies.
Like most drop cookies, these come together in a snap. You can either use a stand mixer or a large bowl and a hand mixer, whichever is more convenient. I went with a hand mixer this time. Cream the butter, then add the sugars and beat until the whole mixture is light and fluffy. Add the egg and vanilla and mix until combined.
Stir together the flour and baking soda in a separate bowl, then add it to the wet ingredients and mix until just combined. Stir in the Kit Kats by hand, and your batter is ready!
Drop about two tablespoons of cookie dough onto a prepared cookie sheet (I didn’t measure but just eyeballed it). I put nine cookies on each of my baking sheets, for a total of 18 cookies. Make sure you space them out, since the cookies will spread. Bake them for 10 to 12 minutes, until they are lightly browned at the edges (if you like a crispier cookie, bake them a minute or two more), and let them cook for a few minutes before devouring.
I have it on good authority that even people who don’t like Kit Kats (I happen to be married to one of these people) will find these cookies irresistible. They’re simple and buttery, so that the Kit Kats really shine. And they stay surprisingly crispy, so that you get that combination of both chocolate and crispy wafer in every bite. And the base is simple enough to work with just about any chocolate Halloween candy. If you have leftovers from Halloween (or you secretly raid your kids’ candy stash), these are the perfect way to use them up!
- ½ cup (1 stick) butter, at room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg, room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ cup kit kats, chopped (10 small packages)
- Preheat the oven to 350°F and cover two cookie sheets with parchment paper.
- In a large bowl or in the bowl of a stand mixer, cream the butter until light and fluffy, about two minutes. Add the sugar and brown sugar and cream for another minute.
- Add the egg, followed by vanilla and beat to combine.
- In a separate bowl, combine the flour and baking soda, then add them to the wet ingredients and stir until just combined. Add the kit kats and stir in by hand.
- Drop about two tablespoons worth of dough onto the prepared baking sheet. Space cookies at least an inch and a half apart. I put nine cookies on each sheet.
- Bake for 10 to 12 minutes, until light brown at the edges.