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Chocolate Snickerdoodles

Rich Chocolate Snickerdoodles: Soft, chewy, and indulgent! Whip up a batch of these cinnamon sugar cookies with a chocolate twist and get ready to indulge in a sweet treat. Make now!

Get ready to satisfy your sweet tooth with these chewy, chocolatey treats! These Chocolate Snickerdoodles combine the classic cinnamon sugar coating of snickerdoodles with the richness of cocoa powder, creating a delightfully unique flavor experience that will leave you wanting more.

Ready Time

45 mins


8 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups white granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons cocoa powder
  • 3 tablespoons cinnamon sugar (a mixture of granulated sugar and cinnamon)


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

Set aside. In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

In a small bowl, whisk together the cocoa powder and cinnamon sugar. Gradually add the dry ingredients to the butter mixture, beating until just combined.

Add the cocoa-cinnamon mixture and beat until a dough forms.

In a small bowl, mix together the cinnamon and sugar. Roll the dough into balls, about 1 1/2 inches in diameter.

Then, roll each ball in the cinnamon sugar mixture to coat.

Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Make sure to use high-quality cocoa powder for the best chocolate flavor.

Use room temperature eggs for better incorporation and a lighter texture.

Don’t overmix the dough, as it can lead to tough cookies.

If you want a crisper cookie, bake for 12 minutes.

If you prefer chewier cookies, bake for 10 minutes.

To ensure the cookies retain their shape, don’t over-flatten the balls before baking.

For an extra crunchy coating, sprinkle the cookies with extra cinnamon sugar after baking.

Because of the high sugar content, these cookies are best consumed within a few days of baking.

Nutrional Value

  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 150mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 1g
  • Sugars: 18g
  • Protein: 2g
Chocolate Snickerdoodles
Chocolate Snickerdoodles

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