These soft, chewy Snickerdoodle chocolate chip cookies are coated with cinnamon sugar and packed with melty chocolate chips! This is the chocolate lover’s version of classic snickerdoodles!
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Chocolate chip snickerdoodles are classic snickerdoodles filled with chocolate chips! They have soft middles and crisp edges. They have the yummy buttery, cinnamon sugar flavor of snickerdoodles.
I used my Great Grandmother’s classic Snickerdoodles recipe as the base for this recipe. Chocolate and cinnamon are so yummy together!
For more cozy, delicious cookies, try these chocolate chip and pecan cookies and molasses crinkle cookies.
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Why This Recipe Works
- Cinnamon coated snickerdoodles taste delicious with chocolate. For another classic holiday cookie recipe, try my chocolate crinkle cookies and pinwheel date nut cookies!
- They have the best texture! They are thick, soft and slightly crisp on the edges.
- They’re made with a simple ingredients. You probably already have most of the ingredients.
- You don’t need any special equipment to make these chocolate chip snickerdoodles. They’re as easy as these chocolate blossoms cookies.
Ingredients
Below are notes on some of the ingredients needed to make this chocolate chip snickerdoodle recipe.
- Butter: Use unsalted, room temperature butter.
- Flour: Use all purpose flour. Make sure to measure your flour accurately. Using too much flour can make these cookies dry.
- Sugars: This recipe uses mostly granulated and a little light brown sugar.
- Cream of Tarter: Cream of tartar gives snickerdoodles a slightly tangy flavor and their chewy texture. I would not recommend leaving out the cream of tartar. The combination of cream of tartar and baking soda gives snickerdoodles their distinct taste and texture.
- 2 Eggs: 2 large, room temperature eggs.
- Chocolate Chips: I use semi-sweet chocolate chips. Be sure to try my maple syrup chocolate chip cookies and my M&M chocolate chip cookie recipe!
- Pretzels: Pretzels are optional but delicious! Add a few bits of pretzels into the cookie dough balls before baking for a nice salty crunch.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- I haven’t tested a gluten free version of these snickerdoodle chocolate chip cookies. Most of my cookies can be made gluten free by using a 1:1 substitute of gluten free flour.
- Instead of semi-sweet chocolate chips, use white chocolate, milk chocolate or dark chocolate. If you like baking with white chocoalte chips, try these white chocolae strawberry cookies and lemon and white chocolate cookies.
- Swap in mini chocolate chips for regular chocolate chips.
- In place of chocolate chips, use a good quality chocolate bar from the baking aisle. I love baking with Lindt Dark chocolate bars.
Instructions
Step 1: (Picture 1 above) Whisk to combine the dry ingredients.
Step 2: (Picture 2 above) Mix the butter and sugars with an electric mixer til light and fluffy.
Step 3: (Picture 3 above) Mix in the eggs one at a time. Mix in the dry ingredients til just combined. Mix in the chocolate chips and pretzels (if using). Chill 30 minutes.
Step 4: (Picture 4 above) Stir together sugar and cinnamon in a shallow bowl. Spoon and roll dough into tablespoon sized balls. Roll in cinnamon sugar to coat.
Step 5: (Picture 5 above) Place cookie dough balls 2 inches apart on a baking sheet. Bake at 375 F for 8-10 minutes.
Step 6: (Picture 6 above) Allow cookies to cool 5 minutes on the baking sheet. Transfer to a cooling rack. Allow to cool or enjoy warm!
Recipe FAQs
Cream of tartar gives snickerdoodle cookies a slightly tangy flavor and their chewy texture.
For soft snickerdoodles, it’s best to slightly underbake your cookies. Take the cookies out when they’re underdone (when the edges are set and the centers are still a little gooey.)
Store leftover cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies in an airtight container for up to 2 months.
Expert Tips
- Avoid overmixing. Overmixing can lead to dense cookies. Mix cookie dough until just combined.
- Sift the flour. Sift the flour with a sifter or a strainer. Sifting the flour makes the cookies softer and more fluffy.
- Chill the dough. This dough requires a quick 30 minute chill time. Chilling the dough prevents the cookies from spreading too much while they bake.
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Snickerdoodle Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1¼ cups granulated sugar
- ¼ cup light brown sugar packed
- 2 ¾ cups all-purpose flour sifted
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 cup chocolate chips semi-sweet, dark, milk or white chocolate, mini or regular or chopped chocolate
- pretzels pieces optional, add a few crushed up pretzels if you like
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside.
- In a large bowl, using a mixer, cream the butter and sugars until well combined (about 2 minutes). Mix in the eggs one at a time.
- Add the dry ingredients to the sugar mixture gradually and mix until just combined. Stir in chocolate chips and a few crushed up pretzels (pretzels are optional). Cover bowl with plastic wrap and chill dough in the refrigerator for at least 30 minutes.
- In a small mixing bowl, stir together the 2 tablespoons sugar and 2 teaspoons cinnamon.
- Preheat oven to 375 F. Line baking sheets with parchment paper and set aside.
- Take the dough out of the fridge and scoop out a 1 tablespoon per cookie. Roll each cookie into a ball then roll each ball in the cinnamon sugar to coat. Stick a few extra chocolate chips in the dough ball, if desired. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake 8-10 minutes. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Finn
This recipe was super popular with the family over Christmas! I kept getting asked to make more and more!
I did have a question though: I see vanilla extract in the picture of the ingredients, but I don’t see a measurement for it. I’ve been using 1/2 a teaspoon and adding it in with the eggs and that’s been fine, but I was just wondering if there was a formal measurement for this recipe. Thank you!
Natalie
Hi Finn! I’m so happy this recipe was a hit with the family! That’s always the best compliment 🙂 Thank you for making these and thanks for pointing that out about the vanilla in the photo. I’m so sorry for the confusion. That is a mistake on my part with the labeling! If you look closely that is actually cinnamon but I mistakingly labeled it as vanilla. I will be sure to update that photo. You can definitely continue adding 1/2 teaspoon of vanilla with the eggs if you like the result, but it’s not necessary. Apologies again and have a great weekend! -Natalie