I know, right?
White Chocolate Kit Kat Cookies. With Malt. And there’s even a nice amount of super dark chocolate chips thrown in to rein in the sweetness and deliver a chocolaty punch.
Gimme. A. Break.
The cookies were actually a series of happy accidents. Sure, I set out to make cookies with the White Chocolate Kit Kats. THAT was no accident. But once I got started, I kept running in to things that required me to change the recipe I thought I was going to use. I was planning on just changing up my go to chocolate chip cookie recipe, but I ended up way off the recipe. As in way, waaay off. I had one egg, the recipe called for two. I needed light brown sugar, I had dark. One thing after another led to quite possibly the best cookie recipe I have created in ages.
Take a peek, make ‘em yourself. I doubt you’ll be sorry.
Malted White Chocolate Kit Kat Cookies
- 1/2 Cup Softened Butter
- 4 ounces Softened Cream Cheese
- 1/3 Cup Chocolate Malt Powder (I used Ovaltine)
- 3/4 cup White Sugar
- 2/3 cup Dark Brown Sugar
- 1 tablespoon Vanilla
- 1 large Egg
- 1/4 Teaspoon salt
- 1 Cup All Purpose Flour
- 1 Cup plus 2 Tablespoons Self Rising Flour
- 2 chopped White Chocolate Kit Kat bars
- 3/4 cup White Chocolate Chips
- 1/2 cup Dark Chocolate Chips
Preheat Oven to 325. Prepare baking sheet with SilPat or parchment paper. Set aside.
In the bowl of a stand mixer, cream together the butter, cream cheese, malt powder, and sugars. Once light and fluffy, add vanilla and egg. beat well. Combine salt and flours in small mixing bowl. Add to mixer on low speed, until all ingredients are just combined. Stir in chocolate chips and Kit Kats by hand.
Spoon in large heaps onto prepared baking sheet, leaving jagged tops. Cookies will not spread very much. Bake for 17-19 minutes.
Serve and enjoy!
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Have a sweet day!