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Chocolate Snickerdoodles

Chocolate Snickerdoodles with White Chocolate Chips

Everything you love about the original classic cookie, but with chocolate!
Course Dessert
Servings 4 dozen cookies
Author Chelsia Rief


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups white chocolate chips
  • Topping:
  • 3 tbsp sugar
  • 1 tbsp ground cinnamon


  1. Pre-heat oven to 350 degrees. Spray baking sheets with non-stick cooking spray or line baking sheets with a silpat or parchment paper.
  2. In a large bowl, cream together butter and sugar until fluffy. Add eggs, one at a time beating after each addition. Mix in vanilla extract/
  3. In a medium sized bowl, whisk together flour, cocoa, tarter, baking soda, and salt.
  4. Gradually beat in dry ingredients to the wet and mix until just combined. Fold in chocolate chips.
  5. Cover bowl with plastic wrap and store in fridge for 30 minutes. While the batter is chilling, prepare the topping and set aside.
  6. Using a cookie scoop, scoop dough out and roll into a ball in the palm of your and and then roll it around in the cinnamon & sugar mixture. Place rolled cookie on greased cookie sheets 2" apart. Bake for 8-10 minutes.
  7. Keep dough chilling in the fridge in between cookie batches.
  8. Allow cookies to cool 2 minutes before removing them to wire racks.