Best 18 Chocolate Cinnamon Cookies Recipes

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Sift flour, cinnamon, salt, and baking soda together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CINNAMON WHITE CHOCOLATE COOKIES

Steps:

• Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
• Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
• Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.

CINNAMON-SPICED HOT CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
• In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
• Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
• Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
• To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

CHOCOLATE-CINNAMON SUGAR COOKIES

Steps:

• Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
• Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
• Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
• Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

CHUNKY PEANUT, CHOCOLATE, AND CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl. Put butter and peanut butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined, about 2 minutes. Add sugars; mix 2 minutes. Mix in eggs. Gradually add flour mixture; mix until just combined. Fold in chocolate chips, peanuts, and vanilla with a mixing spoon until well distributed. Refrigerate dough until it is slightly firm, 15 minutes.
• Roll dough into 1-inch balls. Space balls 2 to 3 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake until just golden, about 13 minutes. Transfer cookies to wire racks to cool. Serve with ice cream.

OATMEAL CINNAMON COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 350°.
• Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
• In a large bowl cream the butter with sugars until fluffy.
• Add in the vanilla and eggs; beat well.
• In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
• Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
• Drop dough by heaping tablespoonfuls onto prepared baking sheet.
• Bake for 8-10 minutes (longer for a crispier cookie).
• Remove to a rack to cool.

CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips and nuts, if using. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.

CHEWY CHOCOLATE-CINNAMON COOKIES

Steps:

• Heat oven to 350°F.
• Spray cookie sheet with nonstick cooking spray.
• Beat butter until creamy.
• Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
• Add egg, baking soda, corn syrup and vanilla; beat well.
• Stir together flour and cocoa; beat into butter mixture.
• If batter becomes too stiff, use wooden spoon to stir in remaining flour.
• Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
• Shape dough into 1-inch balls.
• Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
• Place balls 2-inches apart on prepared cookie sheet.
• Bake 9 to 10 minutes or until cookies are set and tops are cracked.
• Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• 40 cookies.

CHOCOLATE CHIP COOKIES WITH ESPRESSO AND CINNAMON

Steps:

• Preheat oven to 350°F.
• Spray 2 large baking sheets with nonstick spray.
• Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
• Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla extract in large bowl until well blended.
• Beat in dry ingredients.
• Stir in all chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough).
• Bake cookies until brown on top but still slightly soft to touch, about 14 minutes.
• Cool on sheets.

SCRUMPTIOUS CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• 1.) Preheat oven to 350 degress.
• 2.) Beat butter and sugar in a mixer until creamy.
• 3.) Add the eggs.
• 4.) Add the baking soda, baking powder, salt, vanilla, cinnamon, and peanut butter. Beat on low for about 15 seconds. Add flour gradually. Mix until dough forms.
• 5.) Stir in the chocolate chips.
• 6.) Drop by rounded teaspoonfulls onto a baking sheet.
• 7.) Bake for 11 minutes or until golden brown around the edges.
• 8.) Enjoy! =).

CHOCOLATE-CINNAMON LETTER COOKIES

Steps:

• Heat oven to 375°F (350°F for nonstick cookie sheets). Line cookie sheets with cooking parchment paper or silicone baking mats.
• In large bowl, mix cookie mix, butter, egg, cocoa and cinnamon, using electric mixer or your hands, until a dough forms. Dough should be soft but not too sticky. Add 1 tablespoon flour if needed.
• Sprinkle flour on work surface. Roll dough 1/4 inch thick. Cut with large letter-shaped cookie cutters. Place 2 inches apart on cookie sheets.
• Bake 7 to 9 minutes or until set. Cool 2 minutes; remove to cooling rack to cool completely.

TRIPLE CHOCOLATE CINNAMON COOKIES

Steps:

• Position rack in center of oven and preheat to 350 degrees F. Line cookie sheets with parchment paper or a silicone pad. Place flour, cocoa powder (chocolate #1), cinnamon, baking powder and salt in a bowl and stir with a wire whisk to combine. In another bowl (or the bowl of a stand mixer) beat the butter, sugar, and eggs until smooth. Stir in the melted semisweet chocolate(chocolate #2) until smooth. Mix in the dry ingredients just until combined. By hand, stir in the milk chocolate chips (chocolate #3) and the chopped walnuts. Drop dough by tablespoonfuls onto prepared cookie sheets, spacing 2 inches apart, as the cookies will spread. Press a walnut half into each cookie. Bake until cookies look dry and cracked, about 11 minutes, but checking after 8 minutes. Let cookies stand on sheet for 5 minutes then transfer to a rack and cool completely. If desired, dip fork tines into melted semisweet chocolate. Wave fork over cookies, drizzling melted chocolate using your best Jackson Pollock style. Let stand until chocolate sets. These cookies can be prepared ahead. Wrap airtight and let stand at room temperature 2 days or freeze 1 month. Alternatively freeze the prepared dough by rolling into a log in a large sheet of parchment paper. Keep the dough log in the parchment and then tightly wrap again in plastic wrap. Keep in freezer up to 6 months, slicing and baking from the frozen log as needed. Increase cooking time accordingly.

CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

CHOCOLATE CINNAMON CHIPOTLE COOKIES

Steps:

• -Whisk together flour, salt, cinnamon, baking powder & chili powder. -Beat butter & shortening on medium speed until combined. Scrape down bowl. Add sugar & beat until light & fluffy. Scrape. -Add egg & vanilla; beat on med speed until combined. Scrape. Add chocolate & beat on low until combined. Scrape. -Add 1/2 flour mixture & beat on low 15 sec, then add remaining flour mixture & beat until combined. Dough will be sticky. Divide in half & wrap both halves in plastic. Refrig for at least 2 h & up to 3 days. -Preheat 325 degrees. Line baking sheets w/ parchment paper. -Lightly flour work surface. With 1/2 of dough, dust lightly on both sides w/ flour. Roll out to thickness of 1/4 in. Cut shapes, re-rolling scraps; transfer the cutouts to a baking sheet, spacing them 1" apart. Freeze for 15 min. -Repeat with the remaining dough. -Bake one sheet at a time for 10 - 12 min, turning halfway through, until dry and just set. Cool on sheet on rack 5 min, just the cookies on rack. For the filler icing: Combine 3.5 cups confectioners' sugar & the cream of tartar in bowl; beat on low to get rid of lumps, then add the egg whites & lemon juice, beating until completely smooth. Should have the texture of a thick, shiny glaze. If too thick, beat in an extra egg white; if too thin, add some confectioners' sugar, a tbsp at a time. -Pipe the icing around the edge of each cookie; let dry for 15 min. -Use the remaining icing in the piping bag (no tip) to fill in each cookie. Be sparing; use the back of a spoon or a brush to help evenly distribute the icing. Let the icing dry for 8 h or overnight. -For the royal icing: Combine the confectioners' sugar, egg whites & 1 tsp of the lemon juice; beat on low-med speed for 3-5 min, until completely smooth. Icing should create a peak that falls over a bit when beater is lifter; slightly thicker than the filler icing. If not, add egg white &/or lemon juice 1/2 tsp at a time to thin, or 1 tsp confectioners sugar. Tint and decorate.

CHOCOLATE-CINNAMON COOKIES

Steps:

• 1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. 2. Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well. 3. Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet. 4. Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack. Cool completely. 40 cookies.

CHOCOLATE CINNAMON COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Whisk dry ingredients together.
• 3. Beat butter and sugars, until creamy.
• 4. Beat in egg and vanilla.
• 5. Add in the dry ingredients and mix until combined.
• 6. Mix together sugar in the raw and cinnamon.
• 7. Scoop dough into small balls, then roll in cinnamon sugar.
• 8. Place on cookie sheet and bake 12 minutes.
• 9. Cool on cookie sheet 2 minutes, then cool completely on wire rack.
• 10. Enjoy!