As I mentioned in my Nutella and roasted white chocolate cookie recipe, I recently reached an exciting milestone on Instagram. To celebrate, I hosted a giveaway where the winner would get a custom "dream dessert" recipe. The winner was selected - and here we are! Before we talk about the recipe, I wanted to give a special shoutout to Diana (our winner) who wanted to surprise her daughter, Isabella, with an extra special cookie.
These cookies incorporate some VERY exciting flavors. When I was asked to include vanilla, Nutella, Kit Kat, and Milky Way I knew this cookie would be something special. You might be thinking, isn't that going to be too much? I promise you that each of these inclusions are incorporated into the cookie in a way that allows the flavors and textures to compliment one another. Another piece of this request was to make these cookies slightly larger than our typical recipe. Know that you can always make these in smaller portions too but I love the idea of having this chocolate candy filled cookie be on the larger side of our average cookie!
This cookie begins as one dough, then you'll divide it into two parts. In the end they'll come back together to create almost a marbled look.
First you'll combine your butter, sugar, vanilla, and eggs. Next you'll carefully add in your dry ingredients, flour, salt, and baking soda.
Once your dough is formed, you'll divide it into two portions. In half of your dough you'll add Nutella and chopped Kit Kat, and in the other half you'll add chopped Milky Way.
Onto plastic wrap or a portable flat surface, you'll first spread your Milky Way dough and then on top you'll add your Nutella and Kit Kat dough.
After chilling for about an hour, you'll divide your dough into eight pieces, shape into round dough balls, chill again, and then bake!
The end result? Not only will you have uniquely marbled cookies, but the flavor
and texture is everything you would want in a chocolate chip cookie. They're crisp around the edges and gooey in the center. The Milky Way pieces add ribbons of caramel throughout your cookie along with a chew from the nougat. The Kit Kat pieces add an extra crispy crunch and the Nutella adds a hint of extra chocolatey flavor that just tops it all off!
Ingredients:
1 stick unsalted butter (1/2 cup, 8 tablespoons) at room temperature
3/4 cup light brown sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1 cup + 2 tablespoons all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon Nutella
1 king size Kit Kat bar
2 regular sized Milky Way bars
Total time: About 2 1/2 hours Prep time: 15-20 mins
Chill time: 2 hours
Bake time from fridge: 13-15 mins
Bake time from freezer: 17-19 mins
Cooking instructions: If you haven't already, remove your butter from the fridge. Next, use a sharp knife to chop your Milky Ways and Kit Kat bar and keep them separated.
In a large bowl, use a spatula or large spoon to mix together your room temperature butter and brown sugar. If your butter isn't at room temperature (it should be very soft to the touch), you can place it into the microwave for 10-15 seconds. Use your spatula or large spoon to thoroughly combine your butter and sugar until you no longer see any streaks of butter. Next, add in your egg, extra yolk, and vanilla extract. Use the same utensil to fully incorporate everything together, mixing for about 1-2 minutes with speed until your mixture lightens slightly in color and is fully combined. To your mixture, add all of your dry ingredients, flour, baking soda, and salt. Move slowly and carefully combine your dry ingredients into your wet being sure not to over mix. At this point, divide your dough in half and place into two separate bowls. This doesn't need to be exact, but get as close as you can.
To one half of your dough, add in your chopped Milky Way pieces and stir to combine. Using a separate utensil, add in your tablespoon of Nutella and chopped Kit Kat pieces to the other half of your dough. Stir until fully combined. You can add the Nutella first, mix, and then add the Kit Kat pieces and mix, but adding at the same time helps to avoid over mixing.
Add plastic wrap or parchment paper onto a flat surface, like a cookie sheet. First, use your spatula or large spoon to spread your Milky Way dough down onto your surface into a rectangle. Next, add your Nutella and Kit Kat dough on top of your Milky Way dough and spread until it covers as a top layer. Once this step is done, cover your dough and place it into the fridge for at least an hour.
After chilling for an hour, remove your cookie dough from the fridge. Divide your dough into eight pieces. I did this by cutting it once lengthwise, and then with three cute widthwise. Try to make the pieces as even as possible, but again it doesn't need to be perfect. Roll each piece into a ball, place back onto a lined cookie sheet, and press down slightly on each with the palm of your hand. Place the cookie sheet into the fridge for at least an hour, and if you plan to chill for longer make sure to cover your dough so that it doesn't dry out.
When you're ready to bake, preheat your oven to 350 degrees. Space out your dough onto a cookie sheet or two (they will spread so be sure to leave room in between). Bake your cookies for 13-15 minutes until they are slightly golden on the outside. Remove from the oven, allow them to cool, and enjoy! Sometimes the caramel can cause the cookies to stick to the parchment, so after a few minutes out of the oven, use a spatula to lightly loosen the cookies from your parchment paper.
These cookies will stay fresh in an airtight container, once cooled, for about 5 days in the fridge. Before enjoying, remove from the fridge so that the cookies can come to room temperature. You can also place the cookie in the microwave for 10-15 seconds. My preference is to freeze any unbaked scoops of dough that you don't plan to enjoy within the day and bake at 325 degrees for 17-19 minutes for a fresh baked cookie any time!
Additional notes:
Sometimes the cookies will not come out completely round. If you are like me and want to "round" your cookies, I recommend using any round tool (a small bowl for example) that is slightly larger than the width of your baked cookie. Right when your cookies come out of the oven, place the round tool over each cookie and gently swirl it. This trick is called "cookie scooting" and it works every time!
You can also make these cookies in a smaller size. If you do, you can keep the temperature the same, but keep an eye on the cookies after about 5-6 minutes to test for the best time. I would definitely recommend baking a couple of tester cookies if you go this route.
Carb and serving info:
Carbs for full recipe: 392
Servings: 8 cookies
Carbs per serving (1 of 8): 49
Carbs from ___ in full recipe Kit Kats: 52.5
Milky Ways: 74
Nutella: 10.5
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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