Name: Cinnamon Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: Cinnamon-Sugar Coating:; 1/2 cup granulated sugar; 1 teaspoon ground cinnamon; Cookie Dough:; 14 tablespoons salted butter, sliced and divided; 1 3/4 cup all-purpose flour (234g); 2 tablespoons powdered milk or powdered coffee creamer (12g); 2 teaspoons ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup granulated sugar (108g); 3/4 cup light brown sugar, packed (160g); 1 tablespoon vanilla bean paste; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 1/2 cups dark chocolate chips, divided

These Cinnamon Chocolate Chip Cookies are a warm, cozy twist on the classic chocolate chip cookie. Made with rich brown butter, a hint of cinnamon spice, and rolled in a cinnamon-sugar coating, each bite is soft, chewy, and packed with dark chocolate. Whether you’re baking for the holidays or just want a comforting treat, these cookies are a must-try.

Why You’ll Love This Recipe

If you love the familiar taste of chocolate chip cookies but want something a little extra, these cookies deliver. The brown butter brings a nutty richness, while the cinnamon adds warmth and depth. The cinnamon-sugar coating gives each cookie a light crunch on the outside, and the gooey dark chocolate chips make them indulgently irresistible. Plus, no chilling is required—perfect for when cookie cravings strike.

Cinnamon Chocolate Chip Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cinnamon-Sugar Coating:
granulated sugar
ground cinnamon

Cookie Dough:
salted butter (divided and browned)
all-purpose flour
powdered milk or powdered coffee creamer
ground cinnamon
salt
baking soda
granulated sugar
light brown sugar
vanilla bean paste
large egg (room temperature)
large egg yolk (room temperature)
dark chocolate chips

Directions

Preheat the oven to 375°F and line two baking sheets with parchment paper. Set aside.
Make cinnamon-sugar coating:
In a small bowl, mix granulated sugar and cinnamon. Set aside.
Brown the butter:
Add 10 tablespoons of the butter to a skillet over medium heat. Cook until melted, foamy, and brown bits form (about 2–3 minutes). Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer to a large heat-safe mixing bowl.
Mix wet ingredients:
To the brown butter, add granulated sugar, brown sugar, and vanilla bean paste. Mix to combine. Add the egg and egg yolk and whisk for 30 seconds. Let rest for 3 minutes. Repeat the whisking and resting process two more times until the mixture is smooth and shiny, like caramel.
Mix dry ingredients:
In a separate bowl, whisk together flour, powdered milk, cinnamon, salt, and baking soda. Add the dry ingredients to the wet and mix with a spatula or paddle attachment until just combined. The dough will be soft—no chilling needed.
Add chocolate chips:
Fold in 1¼ cups of the chocolate chips, reserving the rest for topping.
Shape and coat cookies:
Use a ¼ cup scoop to portion the dough. Roll each scoop in the cinnamon-sugar mixture, then place on the prepared baking sheet about 3 inches apart. Press the remaining chocolate chips on top of each cookie.
Bake:
Bake for 9–12 minutes, rotating the tray halfway through. Cookies should be lightly browned around the edges and have slight cracks on top. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Servings and timing

Servings: 13 cookies
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Variations

Add nuts: Fold in chopped pecans or walnuts for crunch.
Use milk or white chocolate chips for a sweeter twist.
Spice it up: Add a pinch of cayenne for a spicy-sweet cookie.
Chai flavor: Swap cinnamon for chai spice blend for a cozy alternative.
Mini cookies: Use a smaller scoop and reduce bake time to 8 minutes for bite-sized treats.

Storage/Reheating

To store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze: Freeze baked cookies for up to 2 months or freeze cookie dough balls unbaked. Bake from frozen, adding 1–2 extra minutes to the baking time.
To reheat: Warm in the microwave for 10–15 seconds to bring back gooey centers.

FAQs

What does browning the butter do?

Browning the butter adds a deep, nutty flavor and gives the cookies a richer, more complex taste.

Do I have to use vanilla bean paste?

No, you can substitute with an equal amount of pure vanilla extract.

Can I skip the powdered milk?

Powdered milk enhances texture and adds subtle richness, but the cookies will still work without it.

What kind of chocolate chips should I use?

Dark chocolate chips are recommended for balance, but you can use semi-sweet or milk chocolate if preferred.

Can I chill the dough?

Yes, but it’s not required. Chilling may create a thicker cookie if that’s your preference.

Why do I need to rotate the baking tray?

Rotating ensures even baking, especially if your oven has hot spots.

What’s the texture of these cookies?

They’re soft and chewy inside with a slight crisp edge and sugary exterior.

Can I double the recipe?

Absolutely! Double all ingredients and bake in batches.

Are these spicy?

The cinnamon adds warmth but not heat. They are not spicy in the traditional sense.

Can I use unsalted butter?

Yes, just add an extra pinch of salt to balance the flavor.

Conclusion

Cinnamon Chocolate Chip Cookies are the ultimate cozy cookie with just the right balance of sweetness, spice, and richness. With brown butter, warm cinnamon, and melty dark chocolate in every bite, these cookies will quickly become a go-to favorite. Whether for the holidays or a simple weekend bake, they’re guaranteed to impress.