Soft and chewy, Chocolate Snickerdoodles recipe is made with an easy chocolate cookie recipe with a cinnamon sugar twist! A fudgy center makes these cookies one of a kind delicious.
Chocolate Snickerdoodles are a chocolatey twist on my Classic Snickerdoodle Recipe which is already one of our favorites.
This chocolate version combines the delicious worlds of cinnamon snickerdoodles and chocolate fudge brownies to make a treat that is to-die-for!
Chewy chocolate cookies are rich and moist, with a delicious cinnamon-sugar coating that works so well together. The flavor combination is just great.
It's the perfect warming and indulgent flavor combination for fall or winter, so try it for your next potluck or at the holidays cookie tray!
Ready in less than 30 minutes, they're perfect for any occasion, and they freeze so well too.
For more non-classic Snickerdoodle cookie ideas, try my Eggnog Snickerdoodle Cookies, Snickerdoodle Bars, and these Snickerdoodle Cookie Sandwiches!
Ingredients for Chocolate Snickerdoodle Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder, Ground Cinnamon, Salt
How to Make Chocolate Snickerdoodles
Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract and continue to cream. The mixture will turn light and fluffy and makes the best chewy cookie.
Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking powder a little at a time until thoroughly combined.
In a separate bowl combine cinnamon and sugar mixture and combine. Divide the mixture in half in 2 separate bowls. Set aside.
Use a size #24 cookie scoop. Scoop cookie dough and roll it in 1 of the bowls of sugar mixture.
Why 2 bowls? It's simple, cookie dough has raw egg in the dough and I don't want to cross contaminate ingredients. I use the 2nd bowl with the baked cookies to dip again in the sugar mixture.
Place the cookie dough on a parchment-lined baking sheet at least 2 inches apart.
Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
Remove from oven when edges are set and the center is no longer glossy.
Using the second reserved bowl of cinnamon sugar, sprinkle it onto the hot cookies for additional cinnamon flavor.
Allow cookies to cool on the baking sheet for a few minutes before moving to a cooling rack.
Storage & Freezing
Storage: Store these cookies in an airtight container at room temperature for up to 7 days. They are best if enjoyed within 2-3 days.
Freezing: Chocolate Snickerdoodles can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
MORE Snickerdoodle Cookie Recipes
If you're a fan of the delightful combination of cinnamon and sugar coating on cookies, you won't want to miss these Snickerdoodle Cookies with a delightful twist!
- Caramel Snickerdoodle
- Pumpkin Snickerdoodles
- Eggnog Snickerdoodle Cookies
- Cinnamon Chip Snickerdoodle Cookies
- Snickerdoodle Bars
- Snickerdoodle Sandwich Cookies
Substitutions & Variations
- Salted Butter. I use salted butter in my recipes. If you use unsalted butter, add a pinch of salt to the cookie dough.
- Add Chocolate Chips. Add some milk or white chocolate chips to the cookie dough to add more chocolate flavor throughout the cookie. You could even finish the cookies with a melted chocolate drizzle if you wanted to.
- Cocoa Powder. Use Dutch Process Cocoa Powder (an unsweetened cocoa powder) instead of regular Cocoa Powder for these cookies to have a rich chocolate flavor. You can find it at your local grocery store, and you can easily source it online. For a milder chocolate flavor, you can use regular cocoa powder, but the richer flavor works wonderfully with the cinnamon coating!
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips:
Weighing Ingredients.
Weighing and measuring your dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Room Temperature Ingredients.
Butter should be softened by sitting it on the counter for 1 hour prior to mixing the cookie dough. The butter will still be chilled, but it will allow a finger impression to be made in it when pressed. Butter that is too soft has become mushy and won't work as well.
Baking with eggs that are at room temperature also helps when mixing cookie dough. The ingredients will cream together more easily, creating a lighter cookie overall!
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Mixer.
You need a large bowl and a mixing instrument to make cookies. I tend to make cookie dough in the bowl of a stand mixer, and I use my stand mixer with a paddle attachment. You can use an electric hand mixer for similar results (and effort!) or a wooden spoon will work fine too. Make sure to scrape your utensils and the bowl with a rubber spatula to ensure your ingredients aren't getting stuck while you mix them!
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the bake time for a perfectly baked cookie before using the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To learn more, check out my Pro Tips Guide to learn how to make a good cookie batch every time!
Have you tried these delicious Chocolate Snickerdoodles?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Cinnamon and Chocolate Cookie Recipes
- Cinnamon Toast Crunch Cookies
- Chocolate Swig Sugar Cookies
- Soft Molasses Cookies
- Triple Chocolate Pudding Cookies
- Cinnamon Chip Cookies
- Crumbl Churro Cookies
- Chocolate Snowball Cookies
- Biscoff Cookie Butter Cookies
- Cinnamon Roll Cookies
- Red Hot Cookies
- Chocolate Drop Cookies
Chocolate Snickerdoodles
Ingredients
Chocolate Snickerdoodle Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
Cinnamon Sugar Mixture
- ⅓ cup Sugar
- 1½ teaspoon Ground Cinnamon
Instructions
- Pre-heat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking powder a little at a time until fully combined.
- In a separate bowl, combine the cinnamon and sugar mixture and combine. Divide the mixture in half into two separate bowls. Set aside.
- Use a size #24 cookie scoop. Scoop and roll dough in one of the bowls of the sugar mixture. Place the cookie dough balls on a large baking sheet at least 2 inches apart.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Using the second reserved bowl of cinnamon sugar, sprinkle it onto the hot cookies for additional cinnamon flavor.
- Allow cookies to cool on the baking sheet for a few minutes before moving them to a cooling rack.
Notes
- Store: Store these cookies in an airtight container at room temperature for up to 7 days. They are best if enjoyed within 2-3 days.
- Freezing: These Chocolate Snickerdoodles can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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