These chocolate snickerdoodle cookies are a chewy chocolate cookie coated in cinnamon and sugar. They're an easy recipe to throw together that everyone is sure to love!
These chocolate snickeredoodles cookies have the nostalgic snickerdoodle flavor, but with a rich chocolate twist. Soft centers, sugary edges and a hint of spice give these cookies comfort in every bite.
For more snickerdoodle variations, try my gingerbread snickerdoodles or my peanut butter snickerdoodles.
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Why You Will Love This Recipe
- Basic Ingredients: These cookies are made using kitchen staples that are usually kept on hand.
- Cinnamon Sugar: Anything coated in cinnamon and sugar is bound to be good!
- So Quick & Easy: No need to chill dough, and can easily be made without a mixer.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted is fine as well.
- Cocoa Powder: I prefer dutch process cocoa in my baking because it gives a richer chocolate flavor.
- Cream of Tartar: Just like in my staple snickerdoodle cookies, cream of tartar is added to help keep the cookies chewy. You can skip it if you don't like the flavor.
- Flour: If you have a scale I always suggest using it to weigh your dry ingredients. If not, just lightly spoon flour into the measuring cup.
Step by Step Instructions
- Step 1: Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and mix again.
- Step 2: Whisk together flour, cocoa powder, cream of tartar, soda, cinnamon and salt. Then slowly mix it into the wet ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Step 4: Place 5 cookie dough balls on your lined baking sheet. Bake the cookies for 10-12 minutes. Be careful not to over bake, or you will lose the chewy factor we are going for.
Expert Baking Tips
- I love using dutch process cocoa powder for a richer chocolate flavor, but unsweetened or black cocoa will work great too.
- I always sprinkle a little extra cinnamon and sugar on top of the cookies right after they come out of the oven.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, I would suggest about ½ cup of chocolate chips or chunks.
Yes, just sub in 1:1 ratio gluten free flour. My favorite brand is cup4cup.
Usually if your cookies spread thin it is because your butter was too soft or you didn't add quite enough flour. You can help mold them back into shape if you take a spatula right after you pull them out of the oven and push them in a bit.
Storing & Freezing
These chocolate snickerdoodle cookies can be stored in an airtight container or a ziplock bag for 2-3 days at room temperature.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed, just add on an extra minute or two to baking.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Snickerdoodle Cookies
Ingredients
- ½ cup (113.5 g) butter room temp
- ¾ cup (150 g) granulated sugar
- 1 large egg room temp
- 1 teaspoon vanilla
- 1 cup (156 g) + 2 tablespoons all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon cream of tartar
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) cinnamon
Cinnamon/Sugar Mixture
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla and mix again.
- Whisk together flour, cocoa powder, cream of tartar, soda, cinnamon and salt. Then slowly mix it into the wet ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll in cinnamon sugar mixture.
- Place 5 cookie dough balls on your lined baking sheet. Bake the cookies for 10-12 minutes. Be careful not to over bake, or you will lose the chewy factor we are going for.
Sandy
These are a really nice chocolate version of one of my favorite cookies! The great chewy center is there and I love cinnamon and sugar with chocolate! A winner!
Lynzee
Love the cinnamon on this chocolate cookie. So yummy.
Joan
Love the rich chocolate flavor combined with the cinnamon sugar.