Chocolate Chip Snickerdoodles are the perfect mash-up of your two favorite cookies! Classic Snickerdoodles and your favorite classic chocolate chip cookie!

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 30 minutes

These Chocolate Chip Snickerdoodle Cookies are coated with warm cinnamon sugar on the outside and filled with gooey chocolate chips on the inside!  The use of cream of tartar makes the texture of these cookies perfect, soft, and chewy with crisp edges.  This cookie recipe will appeal to both snickerdoodle lovers and chocolate chip cookie lovers alike!

Ingredients needed

Unsalted Butter

Vanilla extract

1 egg Yolk

Granulated Sugar

Brown Sugar

All-Purpose Flour

Baking Soda

Cream of Tartar

Salt

Ground Cinnamon and Sugar

Chocolate Chips- Semi-sweet, milk chocolate, or dark chocolate chips will work.

Equipment

Mixing Bowl

Parchment Paper or silicone baking mat

Cookie Sheet or Baking Sheet

Oven

Cookie Scoop

Small bowl for mixing cinnamon and sugar

Wire rack for cooling

mixer or whisk

Instructions for storage

You can store these cookies at room temperature for up to three days.  You can also store these cookies in the freezer.   You can also store the cookie dough in the freezer before baking the cookies.

Print

Chocolate Chip Snickerdoodles

Ingredients

• 1/2 cup Softened butter
• 1/3 cup Light brown sugar
• 1/3 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 Egg yolk
• 1 cup All-purpose flour
• 1/2 teaspoon Baking Soda
• 1/2 teapsoon Cream of Tartar
• 1/2 teaspoon Salt
• 3/4 chocolate chips

Cinnamon Sugar Coating

• 2 tablespoons Granulated Sugar
• 1 teaspoon Ground cinnamon

Instructions

1. Preheat oven to 350 degrees and prepare baking sheets

2. In a mixing bowl, cream together butter, sugar, and vanilla. Add egg yolk and mix well.

3. In a separate bowl, mix together the dry ingredients. Flour, baking soda, salt, and cream of tartar.

4. Add dry ingredients to the wet, until combined, and fold in chocolate chips.

5. In a small bowl, mix together sugar and cinnamon. Roll cookie dough into balls and roll them in the cinnamon-sugar until the cookie dough is fully coated, and place them on a baking sheet.

6. Bake for 8–10 minutes until edges are just set and centers look slightly underdone. Let cool on the pan for a few minutes before transferring.

These are the perfect cookies because they combine attributes from two of my favorite cookies without being too overpowering for either one.  You will love the way the flavor of the cinnamon-sugar pairs with the gooey chocolate!  This is an easy, no-chill recipe that can be whipped up quickly!

You will love the chewy texture of these cookies!  If you make these, I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know how this recipe turned out for you!  You can find me on Facebook, Instagram, Twitter, and Pinterest.