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Chocolate Snickerdoodles

A delightful twist on the classic snickerdoodle, these cookies are infused with rich cocoa, creating a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, melted Use unsalted butter so you can control the salt.
  • 1/4 cup natural cocoa powder This is where the chocolate magic begins!
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed This adds that lovely depth of flavor.
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar This gives that classic snickerdoodle tang.
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
For Rolling
  • 1/2 cup granulated sugar for rolling
  • 1 tablespoon ground cinnamon for rolling
  • 1 teaspoon cocoa powder for rolling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, combine the melted butter and cocoa powder. Whisk until smooth.
  3. Stir in the granulated sugar and brown sugar until well blended.
  4. Add in the egg, egg yolk, and vanilla extract. Stir until fully incorporated.
  5. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and ground cinnamon.
  6. Gradually add the dry ingredients to the wet mixture, stirring until a stiff dough forms.
Rolling and Baking
  1. In a small mixing bowl, combine the sugar, cinnamon, and cocoa powder for rolling.
  2. Scoop about 1 1/2 tablespoons of dough and roll it into a ball.
  3. Roll each ball in the cinnamon-sugar mixture, then place them on the baking sheet, spaced at least 2 inches apart.
  4. If you want flatter cookies, gently press them down a little bit before baking.
  5. Bake for about 8 minutes until soft in the center. Let them cool completely on the baking sheet.

Notes

For a fun variation, swap out half the cocoa for peanut butter powder. Time-saving tip: Prep your dough and chill it in the fridge for 30 minutes to create a firmer dough.