These Chocolate Snickerdoodle Cookies taste like a Mexican hot chocolate in cookie form. They are super easy to make so you can get the kids to join you in the kitchen for a fun family activity.
I love just how easy it is to whip up a batch of these Chocolate Snickerdoodle Cookies. And I bet the kids will appreciate a fun activity that will yield delicious snacks afterward. Nothing beats a warm cookie dunk into a cold glass of milk.
Now if you want to kick it up a notch you can add a handful of chocolate chips like in these Chocolate Chip Snickerdoodle Cookies for even a more chocolaty experience. These cookies are slightly crispy on the edges, soft and chewy in the center, with a hint of comforting warm cinnamon.
How to Make Chocolate Snickerdoodle Cookies
This chocolate snickerdoodle cookie recipe is a chocolaty twist on the classic snickerdoodle cookies. It is just as easy to make and will give you another delicious recipe in your cookie repertoire.
- First, make the cookie dough by beating together the wet ingredients, followed by the dry ingredients.
- Portion the cookie dough with a small cookie scoop, this recipe will make 19 cookies. Roll them into balls, and roll the dough balls in cinnamon sugar.
- Bake for 8 – 9 minutes at 350°F.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Which type of cocoa powder to use in these chocolate snickerdoodle cookies?
You can use either natural cocoa powder or dutch-processed cocoa powder. Dutch-processed cocoa powder will give you a darker and more intense chocolate flavor. But you can also use half and half for the best of both worlds, or use whichever you have in your pantry.
I don’t have cream of tartar, what should I do?
If you don’t have cream of tartar readily available, you can omit the baking soda and the cream of tartar called for in the recipe, but increase the amount of baking powder to 1 teaspoon. My soft and fluffy snickerdoodles are made with just baking powder, and it works just fine.
Do I need to refrigerate this cookie dough before baking?
You don’t need to refrigerate as long as you can roll it in a ball, but here are a few tips:
I usually let the cookie dough rest in the fridge while I preheat the oven, especially if it feels a little bit too soft.
Refrigerated cookie dough will spread a little bit less than the ones not refrigerated. So if you want slightly thicker cookies, you can refrigerate the dough balls for at least an hour.
How to store chocolate snickerdoodle cookies?
Store them in an airtight container to preserve their freshness and chewiness.
They will get harder after a while if not stored properly or if you keep them for longer than just a few days.
How Long Will Snickerdoodles Last?
These cookies will last for 3 days at room temperature.
Best Cookies to Make with Kids
These super easy chocolate snickerdoodle cookies are the perfect recipe to make with your kids while they are home on a long break. If you’re looking for more easy ideas to keep your little bakers busy, check out all these easy recipes to bake with kids. Stay sweet, stay safe, and enjoy your time in the kitchen with your loved ones!
More chocolate cookie love
- Bakery Style Chocolate Cookies
- Dark Chocolate Brownie Cookies
- Reese’s Pieces Chocolate Cookies
- Chocolate Butterscotch Chip Cookies
- Chocolate Marshmallow Cookies
Chocolate Snickerdoodle Cookies
- 4 oz unsalted butter, room temperature
- 3/4 cup brown sugar, either light or dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon, for rolling
- 2 tablespoon granulated sugar, for rolling
- Beat brown sugar with softened butter with the paddle attachment until combined and fluffy, about 1 minute. Add egg and vanilla, and beat for another minute until thoroughly combined.
- In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, and cream of tartar. Then stir in the salt until evenly distributed.
- With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.
- Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
- Mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a shallow dish for topping.
- Take the dough out of the fridge and portion with a small ice cream scoop, roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment-lined baking sheet about 2” apart. Don’t flatten them.
- Bake for 8 - 9 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.