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We are Kit Kat-nuts over here. When it comes to texture and the perfect crunch, I think Kit Kat has the market on it.
My boys have been doing really great in school, not just grades, but awards in their extracurricular activities too. I figured, let’s celebrate with some over-the-top cookies. I took my regular soft baked recipe and dolled it up a bit. It’s the best base for any soft baked cookie, in my opinion.
And I’ve told you before I like my cookies pretty. I used to wait hours for cookie dough to get cold so the cookies wouldn’t spread into a thin mess when baked. Not anymore. My two biggest tips when it comes to making the perfect looking cookie are using a whoopie pie pan and a baking scale.
If you want uniform sized cookies, a baking scale is your best investment. When your cookies all weigh the same, they bake evenly and all finish at the same time. You will not end up with batches of cookies where some are burnt and the others underdone. I have used a lot of baking scales, but this one is my absolute favorite.
If you are adding things to your cookies, chocolate chips, nuts, dried fruit etc., place the amount called for in the batter and stir in as usual. However, after rolling your cookie balls, place more chocolate chips (see this in a picture further down) or nuts on the outside of your cookie balls by pressing them to the outside parts of the dough. The additions on the inside will sink into the cookie, but those on the outside will stay on top and look beautiful.
One Kit Kat mini is placed in the center of each cookie dough ball and then the dough is brought around it until completely covered.
For uniform shaped cookies, a whoopie pie pan is your cheapest and best investment. I have three so that I am never placing cookie dough on a hot pan (you never want to do that). Having three saves time too. The wells of the whoopie pie pan are shallow enough to make the perfect shaped cookie, without having to chill the dough. The cookies do not go flat and thin and spread out and touch each other. The pans are also very thin and easy to store.
Do not bake your cookies to absolute doneness in the oven, take them out a few minutes early and let them finish baking in the pan. This keeps the cookies from being too crunchy and burnt around the edges.
Beautiful cookies do not just happen, however with a few little tricks your cookies will be gift-worthy every time. Remember, we eat with our eyes first.
People are going to ask you how you made your cookies so perfect looking. Share it or a keep it a secret, your choice.
Enjoy them.
Print Recipe
Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 34
Ingredients
- 2/3 cup shortening
- 2/3 cup butter, softened
- 1-1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1-1/2 cups semi-sweet chocolate chips, plus more for pressing in the dough
- 2 (8 oz) bags Kit Kat minis, divided
- 2 cups powdered sugar
- 1-2 Tablespoons milk (add more or less as necessary)
Directions
- Preheat oven to 350 degrees F. Prepare whoopie pie pans by spraying with cooking spray.
- Using a stand mixer, cream together shortening, butter and granulated sugar. Add eggs and vanilla and continue to mix until combined. In another bowl, combine flour, baking powder and salt. Add it slowly to the mixing bowl on low speed, mixing until just combined. Mix in chocolate chips.
- Per the above commentary about making the perfect cookie, make cookie balls into balls weighing 40 grams each (about 1-1/2" in size). Place one Kit Kat mini in the center of the dough ball and cover completely. Place one cookie ball in each well of the prepared whoopie pie pan. Press on 10 extra chocolate chips to the outside of each cookie ball.
- Bake cookies for 16 minutes, remove from the oven and let them sit 7-10 minutes in the pan before removing to a cooling rack. Do not try to remove them too soon or they will stick to the bottom. They will continue cooking in the pan.
- When cookies are completely cool, mix together powdered sugar and milk and drizzle the glaze over each cookie. Crush some of the remaining Kit Kat minis and sprinkle them on top of the wet glaze. Place cookies in a tightly-sealed container for storage. They freeze well too.
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Other Kit Kat Cookie Recipes You Might Enjoy:
Kit Cat Cookies ~ Crazy for Crust
Kit Cat Cookies ~ Buns In My Oven
Kit Kat Skillet Cookies
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