If you're looking for a fun twist on the classic snickerdoodle, you have to try this recipe. These one-bowl soft, pillowy chocolate snickerdoodles are irresistibly delicious!
These cookies are super soft and have the perfect balance between chocolate and cinnamon flavors. They're not too sweet and have a hint of tang from the cream of tartar—a key ingredient in snickerdoodles.
Plus, these cookies can be made in one bowl and be ready to eat in under 30 minutes. It's definitely a recipe you'll want to bookmark since you'll want to make them again and again.
If you'd like to opt out of the chocolate flavor and chow down on a plain snickerdoodle, here's how to do it: Omit the cocoa powder and use a total of 1 1/2 cups all-purpose flour. Easy peasy.
Video: Chocolate Snickerdoodles
Now, let's get to the recipe!
Chocolate Snickerdoodle Recipe
Quick Recipe Overview
SERVINGS: 16 chocolate snickerdoodles
PREP TIME: 15 minutes
BAKE TIME: 9-11 minutes
TOTAL TIME: 24-26 minutes
Things You'll Need
2 baking sheets
Parchment paper or silicone mats
Large bowl or bowl of stand mixer
Hand whisk, electric mixer or stand mixer fitted with paddle attachment
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/4 cup cocoa powder
1 Tbsp. vanilla extract
1 1/4 cup all-purpose flour
1 tsp. cinnamon
1 tsp. cream of tartar
1/2 tsp. baking soda
3/4 tsp. salt
1/4 cup granulated sugar
1 tsp. cinnamon
1. Mix butter, sugar and cocoa powder
Preheat oven to 325°F.
In a large mixing bowl or the bowl of a stand mixer, combine 1/2 cup melted butter, 1/2 cup granulated sugar and 1/4 cup cocoa powder. Mix until smooth.
2. Add egg and vanilla extract
Add egg and 1 Tbsp. vanilla extract. Mix until smooth.
3. Stir in dry ingredients
Stir in dry ingredients: 1 1/4 cup all-purpose flour, 1 tsp. cinnamon, 1 tsp. cream of tartar, 1/2 tsp. baking soda and 3/4 tsp. salt.
Mix until no dry spots remain.
Use a rubber spatula to scrape down the sides and bottom of the bowl to get rid of any flour pockets.
Use a small cookie scoop or roll about 1 1/2 Tbsp. of cookie dough into a ball.
5. Roll in cinnamon sugar
In a small bowl, combine 1/4 cup granulated sugar and 1 tsp. cinnamon. Mix until uniform.
Roll the cookie balls in the cinnamon sugar. Place the cookies about 3 to 4 in. apart on a baking sheet lined with a silicone mat or parchment paper.
Bake the cookies for 9 to 11 minutes or until the edges are set. Let the cookies rest on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool fully. And that's it. We hope you enjoyed this recipe!
To store leftover snickerdoodles, keep them in an airtight container at room temperature for up to a week.