Classic snickerdoodles are hard to beat, but for the chocolate lovers, I suggest mixing in a handful of chocolate chips to create pockets of creamy chocolate surprises! These chocolate chip snickerdoodle cookies are soft and fluffy on the inside, slightly crispy on the outside, and of course studded with creamy chocolate chips. Best of all, you can have fresh cookies within 30 minutes, no chilling is required!
These cookies are on the smaller size compared to my typical bakery style chocolate chip cookies, so they are perfect for little hands. I can assure you these ARE toddler approved! Mine is quite the critic, if she doesn’t like it, you’ll know, but she asked for second when I gave her one of these. Yay!! 🤩
Now, I need to emphasize here that these chocolate chip snickerdoodles are thick and soft. If you’re looking for a chewy version, this recipe is not it, but you can check out my super chewy brown butter sourdough snickerdoodle cookies.
Key ingredients
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post.
🍪 Great snickerdoodles start with lots and lots of cinnamon. To ensure each bite of cookie is full of flavor, I decided to add a generous amount of cinnamon in the cookie dough as well as in the cinnamon sugar coating in this recipe.
Other key ingredients…
- Chocolate chips – I used just regular semisweet chocolate chips here. For the size of these cookies, I think mini chocolate chips would work great and give a more even distribution. And if you want a deeper chocolate flavor, opt for bittersweet chocolate chips or make these chocolate snickerdoodle cookies.
- Baking powder – For their signature soft and fluffy texture, I only used baking powder is this recipe, no cream of tartar is needed! This is especially convenient if you don’t bake a lot and likely don’t have cream of tartar just laying around, you won’t need to buy a jar for one single recipe and waste the rest.
How to make chocolate chip snickerdoodle cookies
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
1. Cream butter with sugar
2. Beat in egg and vanilla extract
3. Form the dough
I usually mix the dry ingredients in a separate bowl before adding it to the wet ingredients. But sometimes when there are just 2 or 3 dry ingredients, I would sift the directly into my stand mixer bowl and sprinkle the kosher salt on top as evenly as I can manage to save a dirty bowl. It might save you a min or two. 😬
4. Stir in chocolate chips
5. Scoop, roll in cinnamon sugar & bake
That’s it folks! Easy peasy right? I hope you try this one out and add them to your Christmas cookies list if you love them. Enjoy.
Hungry for more?
Chocolate Chip Snickerdoodle Cookies
Equipment
- #40 Cookie Scoop equivalent to 1 ½ tablespoon
Ingredients
- 4 oz (113 g) unsalted butter, room temperature
- ⅔ cup (133 g) granulated sugar, divided, use 2 tablespoons for rolling
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup (165 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoon cinnamon, divided, use 1 teaspoon for rolling
- ¾ cup (130 g) chocolate chip, semisweet, mini chips or bittersweet
Instructions
- Preheat the oven to 350°F
- Measure out ⅔ cup of sugar and set aside 2 tablespoons for rolling. Add the remaining sugar and 1 stick of softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 to 2 minutes.
- Add 1 whole egg along with 1 teaspoon of vanilla, and beat for another minute or two until thoroughly combined and fluffy.
- In a small bowl, sift together 1 ¼ cup of flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon. Then stir in ¼ teaspoon of kosher salt until evenly distributed.
- With the mixer on low speed, add the flour mixture to the wet ingredient mixture and mix until just combined.
- Stir in ¾ cup of semisweet chocolate chips. Scrape the sides and bottom of the bowl as necessary to ensure even distribution of chocolate chips throughout the dough.
- Mix the 2 tablespoons of sugar, set aside earlier, with 1 teaspoon of cinnamon in a shallow dish for topping.
- Divide the dough with a small cookie scoop (1 ½ tablespoon) and roll into dough balls about 1 ½” in size.
- Roll the dough ball entirely and generously in cinnamon sugar. Place them on a parchment line baking sheet about 2” apart. Don’t flatten them.
- Bake for 10 – 11 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storing baked cookies: You can store these cookies in an airtight container at room temperature with as slice of sandwich bread and they will stay soft for up to a week. The bread will provide moisture to keep them soft. Place the piece of bread off to the side in the container or place a small piece of parchment paper between the bread and the cookies so they don’t stick together.
- Storing cookie dough: You can store the cookie dough in the fridge for up to 3 days. I suggest scooping and rolling into individual dough balls first or the dough will get too hard to scoop. You can also freeze it for 3 to 6 months. I recommend thawing before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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