Hands-on Time
45 Mins
Total Time
1 Hour 50 Mins
Yield
Makes about 2 1/2 dozen

Use the bottom of a 1/2-cup measuring cup to flatten the cookies to the perfect size. Be sure to use salted butter.

How to Make It

Step 1

Stir together 2 cups flour, 1 1/4 tsp. cream of tartar, 3/4 tsp. baking soda, and 1/4 tsp. salt in a medium bowl. Stir together cocoa and remaining 1 2/3 cups flour, 1 1/4 tsp. cream of tartar, 3/4 tsp. baking soda, and 1/4 tsp. salt in another medium bowl.

Step 2

Beat butter, vanilla, 2 cups sugar, and 1 tsp. cinnamon at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Spoon half of butter mixture into cocoa mixture; spoon remaining butter mixture into flour mixture.

Step 3

Beat plain batter until just blended; beat chocolate batter until just blended. Chill both mixtures 30 minutes.

Step 4

Preheat oven to 350°. Stir together remaining 1/3 cup sugar and 3 tsp. cinnamon in a small bowl. Drop plain dough by level tablespoonfuls onto aluminum foil. Top each with 1 Tbsp. chocolate dough; roll together into a ball. Roll in cinnamon-sugar; place 3 inches apart on parchment paper-lined baking sheets, and flatten.

Step 5

Bake at 350° for 14 minutes or until edges are lightly browned, lightly tapping baking sheets halfway through to deflate cookies. Cool 5 minutes; transfer to wire racks, and cool.

Step 6

Marble-Cinnamon Sandwich Cookies: Spread 2 cups cinnamon-raisin swirl peanut butter (such as Peanut Butter & Co.) onto half of cookies (about 2 Tbsp. per cookie); top with remaining cookies.

Ratings & Reviews

Marciajan's Review

lizziebrown
January 25, 2014
A big hit in my house. I love snickerdoodles, but I made these without using cinnamon at all for the just chocolate lovers in my house. Getting ready to make these again!

JudyW77's Review

KKMcNally
December 21, 2013
The flavor of these is excellent. I ended up making them much smaller than the recipe called for as mine spread excessively in the oven -- even after the dough had been chilled in the refrigerator overnight and without flattening the balls after rolling in the sugar. My husband and my son both loved them (and I really like that there is no shortening in the recipe) however I really hate putting square cookies on a holiday cookie plate after I've had to cut them apart on the cookie sheet. I will be making these again. My son's comment: " I love Snickerdoodles however I have always felt that a cookie without chocolate is just missing something. This cookie solves that problem".

KKMcNally's Review

JudyW77
December 11, 2013
N/A

lizziebrown's Review

Marciajan
November 17, 2013
The best snickerdoodles I've ever eaten! These are large cookies. I cooked mine for exactly 14 minutes and they are perfect: moist but firm. You can taste the chocolate much better when they've cooled. Next time I might decrease the cinnamon in which you roll them just a tad.