Copycat Crumbl KitKat Cookies – Thick, Soft & Loaded with KitKat

I have never actually eaten a Crumbl cookie.

I know. Everyone talks about them, the giant size, the thick shape, the perfect round edges, the generous toppings. People post videos online, and I sit there watching, thinking: I could make that. I could make something that looks just like that, but with my own twist.

So that is exactly what I did.

I started with what I know best: my master brown butter dough. The same nutty, toasty, soft and chewy base that has become the foundation of so many of my favorite recipes. The one I have made a hundred times, the one that fills my kitchen with that warm, caramel-like aroma.

But this time, I wanted something different. Something playful. Something that would make people smile when they saw it.

I had a bag of KitKat bars sitting in my pantry, you know how it is, you buy them for no reason and then suddenly they are everywhere. I started breaking off the little fingers, chopping them into chunks, and folding them into my dough. The crispy wafer layers, the creamy chocolate coating, I knew they would be perfect.

Then I thought about the shape. I wanted these cookies to be thick and tall, not flat and thin. So I rolled the dough into tall balls, not flattened, just scooped and left tall. I froze them for exactly one hour to lock in that height. And when they came out of the oven, edges golden, centers still soft and puffy, I used a round cookie cutter to nudge them into perfect circles.

The final touch? A swirl of warm Nutella on top, spread thin, with more chopped KitKat pressed right in.

I stood back and looked at them. Giant. Thick. Loaded. They looked like the kind of cookie people line up for.

And the taste? Even better than I imagined. The brown butter adds that nutty depth. The KitKat pieces melt slightly inside, creating pockets of chocolate wafer crunch. The Nutella topping ties everything together.

I have never had a Crumbl cookie. But I do not need one. I have these.

Here is why these Copycat Crumbl KitKat cookies are about to become your new favorite homemade treat:

~~ Made with My Master Brown Butter Dough: This recipe starts with my classic brown butter cookie base, nutty, toasty, and perfectly textured. Check out my Brown Butter Chocolate Chip Cookies (Soft & Chewy Recipe) to see where it all began.

~~ Thick and Chunky Bakery Shape: The 1-hour freeze and tall dough balls create that signature thick, soft texture.

~~ Loaded with KitKat: Chopped KitKat pieces folded into the dough and pressed on top for double the crunch.

~~ Nutella Topping: A warm, spreadable swirl of chocolate hazelnut goodness on every cookie.

~~ One Master Recipe, Endless Possibilities: From classic chocolate chip to tiramisu to KitKat, this dough does it all.

How to Get That Signature Thick, Bakery-Style Shape at Home

The secret to thick, soft, bakery-style cookies is not magic, it is technique. Here is how this recipe delivers that perfect shape every time.

The Master Dough: My Brown Butter Foundation

This recipe is an adaptation of my Brown Butter Chocolate Chip Cookies (Soft & Chewy Recipe). That master dough provides the perfect base, rich, nutty, and balanced. For these KitKat cookies, I removed the chocolate chips (since KitKat brings its own chocolate) and kept everything else the same.

Why Tall Dough Balls?

Unlike regular cookies that are scooped and slightly flattened, bakery-style cookies start as tall, domed balls of dough. Here is why:

• Less surface area touching the baking sheet means less spreading.
• The dough collapses slightly as it bakes, creating that thick, chunky shape.
• Do not flatten them. Roll each portion into a tall ball and place them on the tray as is.

The Round Cookie Cutter Trick

This is the secret to perfectly round, bakery-style cookies:

1. Immediately after baking, take a large round cookie cutter (bigger than the cookie itself).
2. Gently swirl it around each cookie, do not press down, just rotate around the edge.
3. The cookie will nudge into a perfect circle while still warm and pliable.
4. Work quickly because the cookies set as they cool.

Why KitKat Works So Well in Cookies

KitKat is not just a candy bar, it is a texture dream:

• Crispy wafer layers add crunch that holds up during baking.
• The chocolate coating melts slightly, blending with the brown butter dough.
• Chopped pieces create pockets of texture in every bite.

The Nutella Topping Technique

Warm Nutella spreads beautifully but can be tricky. Here is how to get it right:

• Microwave for 10-15 seconds, just until spreadable, not runny.
• Leave a small bare edge at the perimeter of the cookie for that classic bakery look.
• Press toppings immediately while the Nutella is still soft so the KitKat pieces stick.

The Doneness Test

Bake for 10-12 minutes at 175°C (350°F). Here is what to look for:

• Edges Set and Lightly Golden: The edges should be firm and just starting to color.
• Centers Soft and Puffy: The centers will still look soft and slightly underdone that is exactly what you want for a thick, soft cookie.
• Do Not Overbake: These cookies continue setting as they cool. Pull them when the centers still look puffy.

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How to Make Copycat Crumbl KitKat Cookies at Home

Ingredients:

Here is everything you need for this thick, soft bakery style cookie recipe. I have provided both grams and cups for accuracy.

For the Cookies:

1. 113 g unsalted butter (½ cup or 1 stick)
2. 100 g light brown sugar (½ cup, packed)
3. 50 g granulated sugar (¼ cup)
4. 1 large egg
5. 2 tsp pure vanilla extract
6. 200 g all-purpose flour (1⅔ cups, spooned and leveled)
7. ½ tsp baking soda
8. ½ tsp fine sea salt
9. 100 g KitKat bars (2–3 packs), chopped into small chunks

For Decoration:

1. 3–4 tbsp Nutella
2. 40 g KitKat bars (1 pack), chopped for topping

A Step-by-Step Instructions:

Step 1: Brown the Butter
Cut the butter into pieces for even melting. Place in a light-colored saucepan over medium heat. Stir frequently as the butter melts, then foams, then subsides. Once the foam subsides, small brown specks will appear at the bottom, continue stirring. When the butter smells nutty and turns amber brown (about 5-7 minutes), remove from heat immediately. Pour into a heatproof bowl, scraping all the brown bits from the pan. Let cool for 20-25 minutes.

Step 2: Mix Wet Ingredients
In a large bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Whisk vigorously until well combined and glossy. Add the egg and vanilla extract, whisk until smooth and the mixture lightens slightly.

Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt until evenly distributed.

Step 4: Combine
Add the dry ingredients to the wet mixture. Mix with a spatula until just combined, do not overmix. A few streaks of flour remaining is okay.

Step 5: Add KitKats
Chop 100 g of KitKat bars into small chunks. Fold them gently into the cookie dough until evenly distributed.

Step 6: Portion the Dough
Use a 3-tablespoon scoop (about 60–70 g of dough per cookie). Roll each portion into a tall ball, do not flatten. Place them on a parchment lined tray.

Step 7: Freeze
Freeze the dough balls for 4-6 hours or overnight. (this keeps them thick).

Step 8: Bake
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. Place 4–6 frozen dough balls on the tray, leaving plenty of space between them. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers are still soft and slightly puffy.

Step 9: Shape into Perfect Rounds
Remove cookies from the oven. While still warm, take a large round cookie cutter (bigger than the cookie itself) and gently swirl it around each cookie to nudge it into a perfect circle. Do not press down, just rotate the cutter around the edge.

Step 10: Cool Slightly
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 11: Decorate
Warm the Nutella in the microwave for 10–15 seconds until spreadable but not runny. Spoon about 1 teaspoon of Nutella onto the center of each cookie and spread into a thin circle, leaving a small bare edge at the perimeter. Immediately press the chopped KitKats (from the 40 g) into the Nutella.

Step 12: Enjoy!
Let the topping set for a few minutes, then serve. These are best eaten slightly warm or at room temperature.

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Serving, Storage & Flavor Variations

How to Store, Serve, and Make This Bakery Style Cookie Recipe Your Own

Storing Your Copycat KitKat Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Refrigerator: Not recommended,the Nutella topping may harden and the cookie texture may change.
• Freezer (Baked): Freeze baked cookies in a single layer in an airtight container for up to 3 months. Thaw at room temperature.
• Freezer (Unbaked Dough): Freeze tall dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes.

How to Refresh Day-Old Cookies

• The Microwave Quick Fix: Microwave a cookie for 8–10 seconds to soften the center and restore that fresh-baked texture.
• The Oven Method: Preheat to 300°F (150°C) and warm for 3-4 minutes. Watch carefully to prevent overbaking.

How to Serve These Thick, Soft Cookies

• Slightly Warm: These cookies are best when the center is soft and the Nutella is slightly melted.
• With a Glass of Milk: The classic pairing. Cold milk, thick cookie, pure comfort.
• On a Dessert Platter: Arrange them on a beautiful platter. They look like they came from a bakery.

4 Delicious Flavor Variations for Copycat Cookies

1. Reese’s Cookies

Replace the KitKat with chopped Reese’s peanut butter cups. Swirl peanut butter into the Nutella topping or use melted peanut butter instead. Peanut butter and chocolate are a match made in heaven.

2. Oreo Cookies

Replace the KitKat with crushed Oreo pieces. Use white chocolate or vanilla frosting instead of Nutella. Top with more crushed Oreos. Cookies and cream, but better.

3. Snickers Cookies

Replace the KitKat with chopped Snickers bars. Drizzle caramel over the Nutella topping and sprinkle with sea salt. Sweet, salty, nutty, chocolatey, everything you want.

4. Twix Cookies

Replace the KitKat with chopped Twix bars. Use caramel sauce instead of Nutella (or swirl them together). Top with more Twix pieces and a drizzle of white chocolate.

Bonus Variation:
Peppermint Bark Cookies

Add ½ teaspoon of peppermint extract to the dough. Replace the KitKat with crushed candy canes or peppermint bark. Use white chocolate as the topping instead of Nutella. Perfect for the holidays.

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