These Cinnamon Chocolate Chip Cookies are a classic chocolate chip cookie, but made with cinnamon and cinnamon chips.

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Sometimes you just need a cookie — with a twist. And I have to say, as a chocolate chip cookie fan, these cinnamon chocolate chip cookies may even top the classic for me. Cinnamon in chocolate chip cookies adds such a cozy, warm vibe, which is taken to the next level with cinnamon baking chips, too. Everyone who’s had these cookies has raved about them!

Reasons You’ll Love This Recipe:

They’re so flavorful and delicious!
One-bowl recipe
No chill time required!
Fool-proof!
They stay soft for days!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make cinnamon chocolate chip cookies

Butter – I use salted butter, but you can use unsalted with a pinch of salt.
White Sugar – a little granulated sugar
Brown Sugar – I use more brown sugar than white sugar in this cookie recipe to add a touch more flavor and softness to the cookie. I use light brown sugar, but you can use dark brown sugar for a deeper molasses flavor.
Egg – one large egg — it’ll incorporate better if room temperature.
Vanilla – I adore vanilla bean paste in this recipe, but you can use vanilla extract, too!
Flour – you need all-purpose flour. You can also use white whole wheat flour or cup-for-cup gluten-free flour (both will yield slightly less soft cookies).
Baking soda & baking powder
Cinnamon – ground cinnamon adds the perfect coziness!
Chocolate Chips – semi-sweet pairs so well with the cinnamon flavor!
Cinnamon Chips – these take the cinnamon flavor to the next level, making these cookies sooooo good! I find the Hershey’s brand in my local grocery stores, but have seen them online, too.

How to Make Cinnamon Chocolate Chip Cookies

For complete instructions, please check out the recipe card at the bottom of this post.

butter and sugars before creaming to make cookies

adding egg and vanilla to creamed sugar and butter for cookies

Cream together butter and sugars, then add egg and vanilla.

adding dry ingredients when making cinnamon chocolate chip cookies

adding semi-sweet chocolate chips and cinnamon chips to cinnamon chocolate chip cookie dough

Mix in dry ingredients, then stir in the chocolate and cinnamon chips.

chocolate chip cookies with cinnamon dough balls before baking

Use a small cookie scoop to scoop the dough onto a sheet pan lined with parchment paper or a silicone mat. Bake, then enjoy!

Cookie Making Troubleshooting Tips

Spoon and level flour properly. Take a small scoop or spoon to scoop the flour into the measuring cup. Then take the back of a knife (or other flat surface) to level off the measuring cup. Scooping your measuring cup directly into the flour can actually pack up to 50% more flour into the measuring cup!
Ensure cold ingredients are at room temp. The butter needs to be soft and the egg needs to be at room temperature for best creaming!
Don’t overmix: it can cause the cookies to become a little tougher and dryer.
Do not overbake: They’ll look a little poofy and almost look a little underbaked when they first come out – but that’s okay! They will settle as they cool on the pan and the cookies will end up soft and chewy inside.
Don’t overcrowd the baking sheet. Using a small cookie scoop, I’ll put no more than 12 cookies on one sheet pan. This lets the air circulate between the cookies and give space to swirl the cookies after, should you choose to do so.
To make perfectly round cookies: use a round cookie cutter or glass that’s slightly large than the baked cookie and swirl it around the cookie on the baking pan to smooth out the edges.

cinnamon chocolate chip cookies on a sheet pan

How to Store Leftover Cookies

The cookies can be kept on the counter for up to five days (although they’re best during their first 24-48 hours!). You can also keep the cookies in the refrigerator for up to a week.

Can You Freeze Cookies?

Yes – you can freeze both baked cookies or cookie dough. If freezing cookie dough, use your scoop to scoop the dough onto a baking pan (spacing doesn’t matter, it’s just to freeze). Once the dough balls are frozen, place them in an airtight container for up to 3 months. You can also freeze already baked cookies for up to three months, too.

stack of cinnamon chocolate chip cookies

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cinnamon chocolate chip cookies with a bite taken out of one

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