Copycat Crumbl Wafer Cookie ft. KIT KAT® Recipe – Honest Review
The KIT KAT crunch in every bite made this cookie seriously addictive! Classic cookie dough loaded with crunchy KIT KAT pieces, then topped with a generous pool of milk chocolate and even more crushed candy bar. The texture contrast is what makes it—soft cookie, crunchy wafer, smooth chocolate all in one bite. Chocolate lovers, this one's for you. 🍫🍪
Ingredients
Main ingredients
- unsalted butter, softened 1 cup
- cream cheese, softened 2 oz
- light brown sugar 1.25 cups
- granulated sugar 0.5 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- bread flour 0.75 cup
- cornstarch 2 tbsp
- baking soda 1 tsp
- KIT KAT bars, chopped (for dough & topping) 10 oz
Seasonings/Sauce
- kosher salt 0.75 tsp
- milk chocolate chips or melting wafers 8 oz
Nutrition summary
Carbohydrates
77 g
54%
Protein
6 g
4%
Fat
27 g
42%
Cooking steps
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1
Cream 1 cup butter and 2 oz cream cheese in a stand mixer on medium for 2–3 minutes until super smooth, then beat in 1¼ cups light brown sugar and ½ cup granulated sugar until pale and fluffy. This high-fat blend mimics Crumbl's soft, rich texture.
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2
Add in 2 eggs and 2 tsp vanilla extract, mixing just until combined. Scrape the bowl well to ensure the dough is uniform.
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3
Whisk together 2¼ cups all-purpose flour, ¾ cup bread flour, 2 tbsp cornstarch, 1 tsp baking soda, and ¾ tsp kosher salt. Slowly mix dry ingredients into the butter base. Do not over-mix—overworked dough will get tough instead of soft.
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4
Gently stir in 8 oz chopped KIT KAT bars. Cover and chill dough 1 hour—this critical Crumbl copycat step ensures thick, puffy cookies with chewy centers.
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5
Portion chilled dough into 8 giant balls (about 4–5 oz each). Flatten slightly and top with extra chopped KIT KAT. Bake on parchment-lined trays at 350°F (175°C) for 13–15 minutes. Edges should look set but centers still pale—slight underbaking gives the signature soft bite.
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6
Cool cookies 15 minutes, then melt 8 oz milk chocolate and spoon a generous pool over each one. Sprinkle with remaining chopped KIT KAT. Let chocolate set before serving for ultimate texture play (soft, crunchy, silky).
Personalized Q&A
Q. Does this actually taste like the Crumbl Wafer Cookie ft. KIT KAT®?
Yes! The combination of soft, thick cookie dough with chopped KIT KAT bars throughout, plus a pool of glossy milk chocolate and a final KIT KAT sprinkle, is what makes this recipe truly mimic the original. Using both all-purpose and bread flour, a touch of cream cheese, and chilling the dough are Crumbl signature moves for texture and flavor.
Q. Why did my cookies spread too much or turn out thin?
For Crumbl-style thickness, it's essential to chill the dough for at least 1 hour before baking. Chilling helps maintain shape and keeps the centers soft. Also, be sure not to over-mix your butter and sugars, and bake at the exact temperature (350°F).
Q. Can I use only all-purpose flour instead of mixing with bread flour?
While you can use all all-purpose flour, using some bread flour adds strength so the cookies stay extra thick and soft, just like Crumbl. For the most accurate copycat result, keep part bread flour if possible.
Q. How many calories per Crumbl-sized Wafer Cookie ft. KIT KAT®?
Each cookie has about 570 calories with 77g carbs, 6g protein, and 27g fat. These values closely match the oversized, candy-loaded treat you'd find at Crumbl.
Q. How should I store or freeze these cookies?
Store cookies in an airtight container at room temperature for up to 3 days. For longer keeping, freeze baked cookies (without the chocolate topping) for up to 2 months. Thaw and add fresh melted chocolate and KIT KAT pieces for best results.
