These cinnamon chocolate chip cookies combine classic chocolate chips with warm ground cinnamon and cinnamon-flavored baking chips for an extra layer of cozy taste. The cookies bake up with soft, chewy centers and golden, slightly crisp edges.
This no-chill recipe takes less than 12 minutes in the oven, so you can have fresh cookies fast. The cinnamon throughout the dough and a light dusting on top create an inviting aroma and a comforting flavor perfect for cool days or holiday gatherings.
This version is essentially a traditional chocolate chip cookie with cinnamon added to the dry ingredients and sprinkled on the finished cookies. The result is a familiar, comforting cookie with a gentle, warming spice note that complements the chocolate.
Featured 5-star reviews:
Here’s what readers have said after trying the recipe:
- “Great tasting cookies! Adding cinnamon chips gives them an extra kick that makes them irresistible.” – Erik
- “These cinnamon cookies blew me away! The cinnamon and chocolate balance was perfect, and the texture was super soft and chewy.” – Leah
- “A great cinnamon cookie — very balanced and not overpowering.” – Evan
This recipe was inspired by a love of chewy chocolate chip cookies and cinnamon swirl baked goods. A teaspoon of ground cinnamon transforms a classic cookie into something a little more special — ideal when you want a warm, baked treat.
Browse the site’s cookie collection for more recipes and inspiration.
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Why You’ll Love This Recipe
- No-chill dough — no refrigerator wait time required.
- Quick bake time: 10–12 minutes from oven to cookie.
- Ground cinnamon in the dough adds gentle warmth and spice throughout each cookie.
- Cinnamon-flavored baking chips boost the cinnamon profile; extra chips on top create visual appeal and extra flavor.
- Two types of chips (chocolate and cinnamon) create a pleasant contrast; use mini or standard chips depending on preference.
- Perfect for chilly days, fall baking, or holiday cookie exchanges — a crowd-pleaser for Thanksgiving or Christmas.
- Mostly pantry staples — the only special ingredient to buy is cinnamon-flavored baking chips if you want that extra cinnamon punch.
Ingredients
This recipe relies on common pantry items — the one unique item is cinnamon baking chips.
- Butter (softened)
- 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 a printable ingredient list.
Substitutions
If you need to adapt the recipe, try these simple swaps:
- Gluten-free: This recipe hasn’t been fully tested with alternative flours. If you need gluten-free, try a 1:1 gluten-free baking flour blend and watch texture differences.
- No cinnamon chips? Use additional chocolate chips, white chocolate, dark chocolate, or butterscotch chips instead — all work well.
Variations
Ways to customize the cookies:
- White chocolate or butterscotch chips: Swap the cinnamon chips for these if you prefer a different flavor profile.
- Flaky salt finish: Sprinkle a pinch of flaky sea salt on warm cookies for a sweet-salty contrast.
- Cinnamon-sugar coating: Roll dough balls in cinnamon sugar before baking to intensify the cinnamon flavor.
- Add nuts: Stir in chopped walnuts or pecans for crunch and nutty depth.
- Brown butter: Brown the butter before creaming to lend a rich, nutty complexity to the cookies.
If you try other substitutions, note that texture and bake times can change — share results in the comments if you experiment.
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. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
Step 2: Beat in the egg and vanilla extract until well combined.
Step 3: Whisk the flour, baking soda, baking powder, salt, and ground cinnamon in a separate bowl. Gradually add the dry ingredients to the wet mixture and mix until just combined — avoid overmixing.
Step 4: Fold in the chocolate chips and cinnamon chips until evenly distributed.
Step 5: Portion dough with a small to medium cookie scoop. Roll each portion between your palms to form a round ball.
Step 6: Gently press each dough ball into a small bowl of cinnamon chips so a few adhere to the surface.
Step 7: Arrange dough balls on the prepared baking sheet about 2 inches apart. Bake 10–12 minutes until edges are lightly golden — 10 minutes for a softer, slightly underbaked center; 12 minutes for more defined golden edges and a chewy center.
Step 8: After removing from the oven, dust the cookies with a little extra ground cinnamon if desired and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Expert Baking Tips
- Use a small to medium cookie scoop for even-sized cookies; rolling between your palms helps create a smooth round shape.
- Space dough balls at least 2 inches apart; six cookies usually fit well on a standard baking sheet.
- Give the baked cookies a light dusting of cinnamon immediately after they come out of the oven for extra aroma and visual appeal.
- Allow cookies to rest on the baking sheet a few minutes before moving them to a cooling rack to finish setting.
Frequently Asked Questions
Common questions about the recipe:
Yes — cinnamon adds warm, aromatic notes that pair beautifully with chocolate. Mixing cinnamon into the dough and sprinkling some on top enhances the overall flavor.
Cinnamon baking chips are often available at grocery stores, baking supply shops, and online retailers. They tend to appear more frequently in stores during fall and winter.
Homemade cookie dough will keep about 2–3 days refrigerated. For longer storage, freeze portioned dough balls and bake from frozen (you may need to add a couple of minutes to the bake time).
Equipment
Basic tools needed: baking sheet, parchment paper, mixing bowl, measuring cups and spoons, rubber spatula, and a cookie scoop or spoon for portioning.
Storage
Room Temperature
Store fully cooled cookies in an airtight container at room temperature for up to one week. They’re best within the first couple of days.
Freezing Instructions
Freeze cooled cookies in a freezer-safe container for up to two months. Thaw at room temperature before serving.
For unbaked dough, freeze portioned dough balls on a tray until firm, then transfer to a freezer bag. Thaw in the refrigerator overnight or at room temperature for an hour or two before baking. If baking from frozen, lower oven temperature by 25°F and add 2–3 minutes to the baking time if needed.
Note that cookies baked from frozen dough may vary slightly in texture and appearance from freshly baked cookies.
More Recipes You’ll Love
If you enjoyed this recipe, try other cookie and dessert ideas on the site for more baking inspiration.
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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!
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