My bags are packed.  I am leaving for New York City this morning with my mom.  I don’t think I will be able to believe the reason that is bringing me to the city until I arrive at NBC studios on Tuesday for rehearsal.  Then Wednesday is the big day on The Today Show.

I can hardly wait to shop for Christmas presents at Union Square Holiday Market, marvel at the window decorations at Bergdorf’s, and take a bakery tour through Baked, Bouchon and Jacques Torres.  But I couldn’t leave without sharing one more perfect holiday cookie with you.

Chocolate Snickerdoodles {}

Chocolate Snickerdoodles {}

These Chocolate Snickerdoodles are unassumingly delicious.  They have the cookie texture that I find perfect which is crunchy around the edges and chewy in the middle.  These Chocolate Snickerdoodles are perfectly spiced and the subtle hint of chocolate that comes through as you finish your cookie is so satisfying.

Chocolate Snickerdoodles {}

One of my favorite ways to enjoy chocolate is when it is combined with cinnamon and even a pinch of cayenne pepper.  I just love that warming, multi-noted chocolate flavor combination.  There is a local coffee shop that makes a spicy hot chocolate with either dark or milk chocolate.  It is one of my favorite special weekend treats and reminds me of the flavors of Red Hot candies.  Do you know those small, bright red cinnamon candies that you may have had dissolved in apple cider growing up or used to decorate gingerbread men?  The spicy hot chocolate tastes like they dissolved the cinnamon candies into perfectly rich and creamy hot chocolate.  My love for this warm, comforting drink stems from precisely the same reasons that I love these Chocolate Snickerdoodles.

Chocolate Snickerdoodles {}

Chocolate Snickerdoodles {}

Chocolate Snickerdoodles

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 30 cookies

Perfectly spiced snickerdoodles with the subtle flavor of chocolate


  • 8 Tbsp unsalted butter, room temperature
  • 1 1/2 cups sugar, divided
  • 2 ounces semisweet chocolate chips (about 1/3 cup)
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  1. In a small, microwave safe bowl, microwave the chocolate in 30 second increments until melted and smooth. Set aside to cool.
  2. Preheat oven to 400 degrees. Line baking sheets with silicone liners or parchment paper.
  3. In a large bowl, using an electric mixer, cream together the butter and 1 cup of the sugar. Add melted, cooled chocolate, egg and vanilla and mix well.
  4. Mix in flour, baking soda, baking soda and salt until well incorporated.
  5. Place remaining 1/2 cup sugar and cinnamon into a small bowl. Roll dough into 1-inch balls and roll the balls into the cinnamon sugar mixture.
  6. Place coated dough balls onto baking sheets and gently flatten slightly with the palm of your hand. Leave 2 inches between cookies as they will spread while baking.
  7. Bake 10 minutes or until cookies are puffy and tops are cracked.
  8. Transfer cookies to wire racks for cooling.
  9. Recipe adapted from Food and Wine magazine

cream together butter and sugar


mix in remaining ingredients


roll dough balls in cinnamon sugar mixture


place onto cookie sheets and flatten slightly


bake until puffy and cracked



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6 Comments ( Reply )

  1. Anna (Hidden Ponies)
    Dec 20, 2013 @ 12:28 am

    These sound delicious, and the crackled tops are perfect! Can’t wait to hear about your experience on the show!


    • Mercedes
      Dec 20, 2013 @ 6:11 pm

      Thanks Anna! It was a great trip now I am scrambling to finish a few things up before leaving the holidays!


  2. Dina
    Dec 22, 2013 @ 1:20 pm

    they look yummy!


  3. Christina
    Apr 19, 2014 @ 2:23 pm

    I notice you have baking soda listed twice. Should one of those be baking powder?


    • Mercedes
      Apr 24, 2014 @ 4:43 pm

      Thank you for catching that typo Christina! The recipe should read “1 tsp baking soda and 1/2 tsp baking powder”. I apologize, but hope you will still make and enjoy these delicious cookies!


    • Mercedes
      Apr 27, 2014 @ 8:30 am

      I apologize for the delayed response Christina! Yes, the recipe should read “1 tsp baking soda, 1/2 tsp baking powder”. I hope you will still make the cookies and enjoy them as much as I did!


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