Soft Chocolate Snickerdoodles🍰 Dessert
These delightful treats put a chocolatey spin on a beloved traditional cookie. This easy method creates pillowy, generous cookies without requiring any electric equipment or refrigeration time!
By Jason Miller, Weeknight Cook & Household Coordinator
This soft chocolate snickerdoodles is the kind of recipe that earns a permanent spot in your meal rotation — satisfying enough for a weeknight dinner, impressive enough for company, and simple enough that you will actually make it again. It brings together familiar flavors in a way that feels both comforting and fresh.
This recipe has a few components, but none of them are difficult on their own. The key is reading through the whole recipe once before you start, then working through each step methodically. You will find the rhythm quickly, and the result is well worth the effort.
This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.
Ingredients
- 1 cup unsalted butter, melted
- 1/4 cup natural cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg
- 1 large egg yolk, room temperature preferred
- 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- 1 tsp cocoa powder
Nutrition (Per 24 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
- Add sugars and stir until combined.
- Stir in eggs and vanilla extract.
- In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
- In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
- Scoop dough into 1½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2" apart. For flatter cookies, gently press down to flatten them before baking.
- Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
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