These cinnamon chocolate chip cookies combine classic chocolate chips with ground cinnamon and cinnamon-flavored baking chips for a warm, cozy twist. The result is cookies with soft, chewy centers and golden, slightly crisp edges.
This no-chill recipe bakes in 10–12 minutes, making it a quick and satisfying treat whenever a cinnamon-scented cookie craving strikes.
The method is very similar to classic chocolate chip cookies but with a spiced upgrade: ground cinnamon is stirred into the dough and a light dusting of cinnamon finishes the baked cookies. As they bake, your kitchen will fill with an inviting aroma that’s perfect for cool days or holiday gatherings.
Featured 5-star reviews:
Readers love this recipe. A few five-star comments:
- “Great tasting cookies! Adding cinnamon chips to the cookie gives it an extra kick of flavor that makes them irresistible.” – Erik
- “These cinnamon cookies blew me away!! They had just the right balance of cinnamon and chocolate and the texture was perfect. Super soft and chewy!” – Leah
- “These are a great cinnamon cookie! They have a very balanced taste and are not overpowering at all.” – Evan
This recipe was inspired by a love of chewy chocolate chip cookies and cinnamon-swirl baked goods. A teaspoon of ground cinnamon mixed into the dough turns familiar chocolate chip cookies into something a bit more special—ideal when you want a comforting homemade treat.
Explore other cookie recipes for more baking ideas.
Why You’ll Love This Recipe
- No-chill dough: skip the refrigeration step and bake right away.
- Fast bake time: cookies are ready in about 10–12 minutes.
- Warm cinnamon flavor: ground cinnamon is folded into the dough for even spice throughout.
- Double chips: cinnamon-flavored chips are mixed in and pressed on top of each dough ball to boost the cinnamon presence.
- Versatile appearance and texture: use mini or full-size chocolate chips for different looks and bites.
- Perfect for cool weather or holiday gatherings—these are crowd-pleasers for Thanksgiving, Christmas, or any cozy day.
- Mostly pantry staples: you likely have everything on hand except the cinnamon baking chips.
Ingredients
Most ingredients are pantry basics. The one specialty item to pick up is a bag of cinnamon-flavored baking chips.
- Salted butter
- Brown sugar
- Large egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Chocolate chips (mini or regular)
- Cinnamon baking chips
See the recipe card below for exact measurements and full details.
Substitutions
If you need to adapt the recipe, here are a few easy options:
- Gluten-free: This recipe hasn’t been tested with alternative flours. Try a reliable 1:1 gluten-free baking flour if you want to make it gluten-free and watch texture differences.
- No cinnamon chips: Swap the cinnamon chips for extra chocolate chips, white chocolate, dark chocolate, or butterscotch chips—any will work well.
Variations
Customize these cookies with one of the following ideas:
- White chocolate or butterscotch chips: Use them in place of cinnamon chips for a different flavor profile.
- Flaky sea salt: Sprinkle a pinch on warm cookies for a sweet-and-salty balance.
- Cinnamon sugar roll: Roll dough balls in a cinnamon-sugar mixture before baking for extra spice and a snickerdoodle-style finish.
- Add nuts: Fold in chopped walnuts or pecans for crunch and a nutty complement to the cinnamon and chocolate.
- Brown butter: Brown the butter, cool it, and then cream it with the sugar to add a deeper, nutty flavor.
If you try other variations, note that baking time and texture may change slightly.
How To Make Chocolate Chip Cookies With Cinnamon
Step 1: Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper. Cream softened butter and brown sugar until light and fluffy.
Step 2: Beat in the egg and vanilla until combined.
Step 3: Whisk flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Add the dry ingredients to the wet ingredients and mix until just combined—do not overmix.
Step 4: Fold in chocolate chips and cinnamon chips until evenly distributed in the dough.
Step 5: Portion the dough with a cookie scoop or spoon and roll each portion into a round ball between your palms.
Step 6: Press each dough ball lightly into a small bowl of cinnamon chips so some chips adhere to the outside.
Step 7: Place the dough balls on the prepared baking sheet about 2 inches apart and bake.
Step 8: Bake for 10–12 minutes until the edges are lightly golden. For softer, slightly underbaked centers, aim for 10 minutes; for a touch more crisp at the edges, bake 12 minutes. After removing from the oven, dust with extra ground cinnamon if desired and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Expert Baking Tips
- Use a small to medium cookie scoop for uniform cookies. Rolling the dough between your palms helps form tidy, round dough balls.
- Leave at least 2 inches between dough balls to allow spreading; six cookies per standard sheet usually fits well.
- Give the finished cookies a light dusting of ground cinnamon while they are still warm for an extra burst of aroma and flavor.
- Allow cookies to rest on the baking sheet for a few minutes before moving them to a cooling rack to finish cooling.
Frequently Asked Questions
Answers to common recipe questions:
Yes. Cinnamon adds a warm, aromatic note that complements chocolate well. Mix ground cinnamon into the dough and finish baked cookies with a light sprinkle for the best effect.
Cinnamon baking chips are often available at grocery stores, baking supply shops, and during fall and winter seasons. They can also be found through many online retailers.
Homemade cookie dough will keep about 2–3 days in the refrigerator when covered. For longer storage, freeze dough balls and thaw before baking; baked cookies made from frozen dough may have slight differences in texture and appearance.
Equipment
Basic kitchen tools are all you need: a baking sheet, parchment paper, mixing bowl, measuring cups and spoons, a rubber spatula, and a cookie scoop or spoon.
Storage
Room Temperature
Store cooled cookies in an airtight container for up to a week. They’re best within the first couple of days for optimal chewiness.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container or bag for up to two months. Thaw at room temperature before enjoying.
For unbaked dough balls, freeze them arranged on a tray or in a bag with space between each to prevent sticking. Thaw in the refrigerator overnight or at room temperature for an hour or two before baking. If baking directly from frozen, lower oven temperature by 25°F and add 2–3 minutes to the bake time as needed.
Note: cookies baked from frozen dough may vary slightly in texture from freshly made cookies.
More Recipes You’ll Love
Looking for another idea? Try other favorite recipes for cookies and comforting desserts.
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Eggless Frosted Sugar Cookies
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Cranberry Cobbler
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Peach Cobbler
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Beer Cream Cheese Pretzel Dip
LET US KNOW WHAT YOU THINK!
If you make these cinnamon chocolate chip cookies, please leave a review and share your photos on social media.