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Chocolate Chunk Snickerdoodles

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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 18 cookies 1x


Chocolate Chunk Snickerdoodles are two cookies combined into one, delicious treat! Chocolate chunks (or chips!) are swirled into a classic, slightly tangy and cinnamon-speckled snickerdoodle cookie dough. Each cookie dough ball is then rolled in a cinnamon-sugar coating, topped with more chocolate chunks, and baked until golden and delicious. Puddles of melting chocolate and a cinnamon sugar cookie, what more could you need?!



For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 1/4 cups flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 oz semi-sweet baking bar, roughly chopped into pieces no larger than 1/2 an inch

For the coating:

  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon


  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg until completely combined, wiping down the sides of the bowl if needed.
  2. Add in the flour, cream of tartar, baking soda, cinnamon and salt and mix on low speed until a cookie dough forms, about a minute. Add half of the chopped chocolate pieces into the cookie dough and fold in with a rubber spatula.
  3. Combine the ingredients for the coating together in a small bowl. Using a medium-sized cookie scoop, scoop the cookie dough into balls, roll them into the cinnamon-sugar coating and place on non-greased baking sheet a few inches apart from each other. I do about 6 cookie dough balls per standard cookie sheet. Gently press a couple pieces of the remaining chopped chocolate into the tops of the prepared cookie dough balls. I do about 2-3 pieces depending on the size of the chocolate chunk.
  4. Bake the cookies for 12-13 minutes, or until the centers have set and the cookies are slightly golden brown. Use a butter knife to gently break open the tops of the chocolate puddles if you want a more glossy look. I do little circles in the middle of the chocolate puddles with the tip of the knife and it works perfectly.
  5. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat until all the cookie dough has been used.


  • I like to use Ghiradelli for my semi-sweet baking bar – it has a good, rich flavor!
  • If you don’t want to chop up a chocolate baking bar, chocolate chips can be used in the cookie dough instead!
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes per batch
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