Chewy Chocolate Chip Cinnamon Cookies are filled with warm-spiced Biscoff cookie butter, ground cinnamon, and a quick dust of cinnamon sugar!! They have soft and chewy centers with perfectly crispy edges and pools of rich chocolate throughout. A fun twist on the classic chocolate chip cookie, this recipe’s cookie base is easy to make in just 15 minutes and is sure to become your favorite this holiday season!!
Nothing says fall like the earthy, sweet aroma of cinnamon. These delicious cookies get the ultimate festive touch with the addition of cinnamon spiced Biscoff cookie butter and an extra sprinkle of cinnamon sugar. They bake up perfectly soft and chewy just like your classic chocolate chip cookie. But they are full of warm cinnamon, sweet, rich chocolate and taste like Biscoff spread!! A perfect combination of flavors.
The cinnamon sugar coating takes them up a notch and gives these cookies a satisfying crunch. I’ve had my fair share of chocolate chip cookies but i can truly say these are some of the best cookies I’ve had. I love enjoying them straight from the oven while they are still warm, gooey and full of melted chocolate.
Looking for more fall chocolate inspired desserts? Try my Double Chocolate Cinnamon Bundt Cake or Simple & Moist Chocolate Walnut Cake!!
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Why You’ll Love This Chocolate Chip Cinnamon Cookies Recipe
- Cinnamon flavor – These chocolate chip cookies with cinnamon are packed with cinnamon flavor. Not only are they made with warm-spiced Biscoff cookie butter, they have ground cinnamon in the dough and they are rolled in cinnamon sugar!!
- Soft and Chewy – Ultra soft and chewy in the middle thanks to the cookie butter, these cookies stay soft for days with slightly crisp edges.
- Easy to make – These homemade cinnamon cookies use basic ingredients and the dough comes together in just 15 minutes.
- Fun twist on a classic – This easy cinnamon chocolate chip cookies recipe is a fun twist on the traditional chocolate chip cookie but with cookie butter and cinnamon!!
- Chocolate Chips – The soft dough is loaded and topped with semisweet chocolate chips so you get a rich bite of chocolate in every bite.
Recipe Ingredients
You’ll need the following ingredients to make these chewy Chocolate Chip Cinnamon Cookies:
Ingredient Notes
- Ground Cinnamon – Cinnamon takes these cookies from ordinary to extraordinary!! It adds so much warmth and depth of flavor. It also complements the flavor of the cookie butter so well.
- Biscoff cookie butter – Biscoff spread really helps amp up the warm flavors of this cookie. You can use any brand of cookie butter you can find. I used Lotus Biscoff Cookie Butter here but Trader Joe’s Speculoos cookie butter is another one of my favorites!! I used the creamy version with this recipe but you can mix it up and try the crunchy spread for a little more added texture.
- Brown sugar – The molasses in the brown sugar adds moisture and acidity to the dough resulting in a soft and chewy cookie. I used light brown sugar here but you can use either light or dark brown sugar.
- Chocolate – You can use semisweet chips, dark chocolate chips, or my personal favorite a chopped chocolate bar. I don’t recommend using milk chocolate because it will make these cookies too sweet. But if milk chocolate chips are all you have, I suggest either upping the salt to 1 teaspoon or mixing the milk chocolate with with semisweet or dark chocolate chips so the cookies won’t be too sweet.
- Baking soda – Baking soda is used not to react with the brown sugar, but also to create a soft, chewy cookie.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
These cookies are delicious as is, but there is nothing wrong with adding your personal favorite ingredients to make them your own. Here’s some substitutions and variations to consider:
- Add nuts. Toasted pecans or walnuts would pair so well with the chocolate and cinnamon!!
- Add Biscoff cookie pieces. Complement the cookie butter and up the cinnamon flavor in these cookies by adding crushed Biscoff cookie pieces.
- Switch up the spices. Replace the cinnamon and use pumpkin spice instead!! Semisweet or white chocolate chips would both pair well with the pumpkin spice.
- Use different chocolate. Use a mix of dark and milk chocolate instead of semisweet chocolate chips. You can use a chopped chocolate bar instead of chocolate chips for those melty chocolate pools.
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.
How to Make Cinnamon Chocolate Chip Cookies: Step by Step Instructions
Here is how to make and make these delicious Cinnamon Chocolate Chip Cookies:
Step 1: Whisk together the dry ingredients. In a medium bowl, whisk together flour, baking soda, ground cinnamon and kosher salt.
Step 2: Mix together the unsalted butter and cookie butter. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl and a hand mixer, beat the butter and cookie butter until smooth.
Step 3: Beat in the sugars. Add in the light brown sugar and granulated sugar and beat until creamy.
Step 4: Beat in eggs and vanilla. Add in the egg and vanilla extract and mix on medium speed until fully combined.
Step 5: Add the dry ingredients. Add all of the flour mixture and mix on low speed until almost combined.
Step 6: Fold in chocolate chips. Remove the bowl from the stand mixer and fold in the chocolate chips. Using a cookie scoop, scoop the dough to form 2 1/2 tablespoon sized dough balls. Place dough balls on a plate lined with wax paper. Cover plate with plastic wrap and chill in the refrigerator for 45 minutes.
Step 7: Roll cookie balls and coat in cinnamon sugar. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a small bowl mix together the cinnamon and sugar. Roll dough into smooth cookie dough balls then roll in cinnamon sugar to coat.
Step 8: Bake!! Place the balls of dough onto the prepared baking sheet and bake for 10 – 12 minutes. Remove cookies from oven and firmly tap the baking tray on a heat proof surface. Top cookies with extra chocolate chips. Allow the baked cookies to cool on baking sheet for 10 minutes then transfer to cooling rack to cool completely.
Expert Baking Tips
- Use room temperature ingredients. Make sure to pull out your eggs and butter at least 1 to 2 hours prior to making the dough and allow them to come to room temperature. Room temperature ingredients blend together better and allow the dough to come together easily.
- Don’t over mix the dough. After adding the flour only mix until you see a few streaks left. Over-mixing the dough causes more gluten development resulting in tough cookies.
- Chill the dough. Chilling the dough improves texture, allows the flavors to marinate so the dough becomes more flavorful, and makes the cookies more soft and plush.
- Underbake the cookies. These cookies taste best if you slightly underbake them. The extra time on the baking sheet allows the cookies to bake a little longer before moving to the cooling rack to cool completely.
- Bang the pan. To create the perfect chewy texture, I like to firmly tap the baking sheet on the counter after the cookies come out of the oven. This not only helps to flatten them out a bit but it also knocks the air out of the cookies creating a chewy cookie that is crispy on the outside and super soft on the inside.
Recipe FAQs
The cookie dough can be made the day before and stored in the refrigerator. Chill the dough for the initial 45 minutes then scoop the dough and roll into balls. Place the cookie dough balls on a plate lined with wax paper then wrap with plastic wrap and store in the fridge. Roll the cookie dough balls in cinnamon sugar right before you bake them.
There are a few factors to consider when creating the perfect chewy cookie. For this recipe, using more brown sugar than white sugar, underbaking the cookies, and banging the pan after baking helped to create a soft, chewy cookie.
Baking soda is the most common leavener used when making chocolate chip cookies. When baking soda is added to cookie dough, it releases carbon dioxide which not only helps leaven the dough but also creates chewy, soft cookies with slightly crisp edges. Baking soda is generally used in recipes that contain an acidic ingredient it can react with. In this case, the acidic ingredient is brown sugar.
No, you do not have to roll the cookies in cinnamon sugar!! Since the dough has cinnamon in it as well as the warm spices from the cookie butter, you will still get that warm cinnamon flavor. But the cinnamon sugar really helps the cookies stand out.
Cinnamon and chocolate are the perfect combination!! The warm notes of the cinnamon enhances the richness of the chocolate and brings the flavor of the cookie to a whole new level!!
Storage
Store the cooled cinnamon chocolate chip cookies for up to 5 days at room temperature in an airtight container.
Freezing
To freeze the chocolate chip cookie dough for later, roll the dough into balls. Next, place the cookie dough balls on a parchment lined baking sheet. Place the baking sheet in the freezer and freeze until frozen solid. After freezing, remove the dough balls from the baking sheet and place them in a ziplock bag. You can freeze them for up to 2 months. Allow the dough to come to room temperature then bake as instructed. Bake for an additional 1 to 2 minutes.
More Cookie Recipes You’ll Love
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.
Chewy Chocolate Chip Cinnamon Cookies
Ingredients
- 1 1/2 (188 g) cup All purpose flour
- 1 teaspoon Ground cinnamon
- 3/4 teaspoon Baking soda
- 3/4 teaspoon Kosher salt
- 1/2 (113 g) cup Unsalted butter room temperature
- 1/2 (128 g) cup Lotus Biscoff Spread or Trader Joe's Speculoos Spread
- 1/2 (110 g) cup Light brown sugar packed
- 1/4 (50 g) cup Granulated sugar
- 1 large Egg room temperature
- 1 tablespoon Vanilla extract
- 1 1/2 cup Semisweet chocolate chips plus more for topping the cookies
For the cinnamon sugar
- 1/4 (50g) cup Granulated sugar
- 3/4 teaspoon Ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.1 1/2 (188 g) cup All purpose flour, 1 teaspoon Ground cinnamon, 3/4 teaspoon Baking soda, 3/4 teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), beat butter and Biscoff spread on medium high speed until smooth and fully combined, about 2 minutes.1/2 (113 g) cup Unsalted butter, 1/2 (128 g) cup Lotus Biscoff Spread or Trader Joe's Speculoos Spread
- Add in the light brown sugar and granulated sugar and beat on medium high speed until light and fluffy, about 2 minutes.1/2 (110 g) cup Light brown sugar, 1/4 (50 g) cup Granulated sugar
- Beat in the egg and vanilla extract and mix until combined, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.1 large Egg, 1 tablespoon Vanilla extract
- Add all of the flour mixture and mix on low speed until almost combined (do not mix flour until it is fully combined, you should still see some streaks of flour) . Remove the bowl from the stand mixer and add in the semisweet chocolate chips. Using a rubber spatula, gently fold in the chocolate chips while also incorporating the last bit of flour. Mix until just combined, being careful not to over-mix the dough.1 1/2 cup Semisweet chocolate chips
- Using a cookie scoop, scoop the dough to form 2 1/2 tablespoon sized dough balls. If you have a kitchen scale, each ball of dough should be 1.7 ounces. (You dont have to worry about rolling the dough into perfect balls after scooping. You'll do that right before you bake them). Place cookie dough balls on a plate lined with wax paper. Cover the dough balls with plastic wrap and chill in the refrigerator for 45 minutes.
- After 45 minutes, preheat the oven to 350 F and line a large baking sheet with parchment paper, set aside. In a small bowl, combine 1/4 cup of granulated sugar and ground cinnamon and stir until combined. Remove the cookie dough from the refrigerator and roll into smooth balls. Lightly roll the dough in the cinnamon sugar.1/4 (50g) cup Granulated sugar, 3/4 teaspoon Ground cinnamon
- Place 6 dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. The cookies are ready when they have puffed up, the middle of the cookies look soft and slightly underbaked, and the edges are lightly golden brown and set.
- Remove the cookies from the oven and firmly slam the baking sheet on a heatproof surface to deflate the cookies. Top cookies with extra chocolate chips. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
Notes
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- Use room temperature ingredients. Make sure to pull out your eggs and butter at least 1 to 2 hours prior to making the dough and allow them to come to room temperature. Room temperature ingredients blend together better and allow the dough to come together easily.
- Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour. Do not use a measuring cup and directly scoop up your flour. This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife.
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- Don’t over mix the dough. After adding the flour only mix until you see a few streaks left. Over-mixing the dough causes more gluten development resulting in tough cookies.
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- Chill the dough. Chilling the dough improves texture, allows the flavors to marinate so the dough becomes more flavorful, and makes the cookies more soft and plush.
-
- Underbake the cookies. These cookies taste best if you slightly underbake them. The extra time on the baking sheet allows the cookies to bake a little longer before moving to the cooling rack to cool completely.
-
- Bang the pan. To create the perfect chewy texture, I like to firmly tap the baking sheet on the counter after the cookies come out of the oven. This not only helps to flatten them out a bit but it also knocks the air out of the cookies creating a chewy cookie that is crispy on the outside and super soft on the inside.
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