Cinnamon Chocolate Crinkle Cookies Recipe
Cinnamon Chocolate Crinkle Cookies are rich, chewy, and full of warm flavor from a blend of butter, brown sugar, melted chocolate, and cinnamon. Rolled in powdered sugar, they bake up with a crackly top and a soft, fudgy center that makes them irresistible!
Servings: 24 cookies
Calories: 157kcal
Ingredients
- ¾ cup butter
- ¼ cup semi-sweet chocolate chips
- 1 cup brown sugar packed
- ¼ cup corn syrup
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon divided
- ¼ tsp salt
- ½ cup powdered sugar
Instructions
- In a microwave, melt the butter and chocolate chips; stir until smooth.
- In a large bowl, mix the brown sugar and corn syrup with an electric mixer until well blended. Beat in the egg and chocolate butter mixture.
- In a separate bowl, whisk the flour, baking soda, 1 teaspoon cinnamon, and salt; then gradually beat the dry mixture into wet ingredients. Then cover the bowl and refrigerate until firm, about 1 hour.
- Preheat the oven to 350°F. In a shallow bowl, mix the powdered sugar and remaining ½ tsp cinnamon. Scoop dough using a medium sized cookie scoop, roll into a ball, then roll in the powdered sugar mixture. Place cookies on baking sheets lined with parchment paper.
- Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans for 2 minutes, then transfer to wire racks to finish cooling. Serve & enjoy!
Video
Notes
These chocolate cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 157kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 169mg | Potassium: 39mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 188IU | Vitamin C: 0.005mg | Calcium: 15mg | Iron: 1mg