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Cinnamon Chocolate Chip Cookies

Cinnamon chocolate chip cookies on a parchment lined baking sheet.

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5 from 5 reviews

These cinnamon chocolate chip cookies are made with chocolate chips, cinnamon and cinnamon-flavored chips! These cookies have soft, chewy centers and golden, slightly crisp edges. These no-chill cookies bake in under 12 minutes and are the perfect sweet treat.

Ingredients

Units Scale
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup cinnamon chips
  • Extra cinnamon chips and ground cinnamon, for topping

Instructions

  1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
  3. Add in the egg and vanilla extract and mix until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold chocolate chips and cinnamon chips into the cookie dough. 
  6. Use a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball. 
  7. Dip the cookie dough balls into a small bowl filled with cinnamon chips and then shape them again using your palms if needed. 
  8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
  9. Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
  10. Once you remove the baked cookies from the oven, top them with a dusting of cinnamon if desired.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.

Notes

  • You can substitute cinnamon chips for chocolate, white chocolate or butterscotch chips.
  • See the blog post for more baking tips and details on how to customize this recipe