Make these delicious chewy chocolate cinnamon cookies with cinnamon cream cheese frosting anytime you want a chocolate fix. These chocolate cookies are made with cocoa powder, cinnamon and a pinch of cayenne for a chocolate spice combo that can't be beat. They are perfect for any occasion!
I am obsessed with chocolate and spice combinations and these cookies are one of my favorite ways to do that. The inspiration for these chocolate cookies with cinnamon comes from my favorite hot drink in the winter, Mexican hot chocolate (a blend of chocolate, cinnamon and cayenne pepper but nothing that is spicy). Living in Texas, we are so close to the border with Mexico and that means lots of great opportunities to drink it.
I don't always want hot chocolate though so these chewy cookies are my hot chocolate fix and they are delish! The cream cheese frosting plays off the chocolate cookies so well and the hint of cinnamon in the frosting really makes the cookies go from great to AMAZING! They are moist and chewy with the perfect texture.
My family has me make extra frosting so they can pile it on to their cookies 🙂 They are easy to make too.
Key Ingredients
- All purpose flour
- Unsweetened Cocoa Powder
- Unsalted butter: I prefer to use unsalted so I can control the salt in the recipe.
- Light Brown Sugar: This helps with the chewy texture.
- Granulated Sugar
- Baking Soda
- Ground Cinnamon
- Ground Cayenne Pepper: We are only using a pinch to play off the flavor of the chocolate so it is not spicy.
- Kosher Salt
- Vanilla Extract
- Eggs: I use large eggs
- Cream Cheese: This is for the frosting. If you have made my cream cheese snowball cookies, you know I like to use Philadelphia brand but feel free to use your favorite.
How to Make Chewy Chocolate Cinnamon Cookies
- Make the cookie dough: In a large bowl mix dry ingredients and in a separate large bowl, mix wet ingredients. Combine the two and mix until it makes a dough.
- Scoop the cookies: I like to use a small ice cream scoop (about ⅛ cup in size just like the one I use for my brown butter snickerdoodle cookies) to scoop the dough on to a prepared baking sheet.
- Bake: Bake for 12-14 minutes then allow to fully cool on a wire cooling rack.
- Frost: While the cookies cool you can make the frosting by whipping all of the ingredients together. Generously frost the cookies when ready to eat.
Baking Tips
- Use light brown sugar: Light brown sugar has the right amount of molasses in it to ensure the cookies are soft and chewy but will not overpower the flavor of the cookies.
- Use a cookie scoop or measuring cup for the cookies: Making sure all the cookies are the same size will ensure even baking.
- Let them cool before frosting: Do not be in a rush to frost the cookies. Let them cool completely before adding the cream cheese frosting so it does not melt.
- If you do not have a cookie scoop: Use a ⅛ cup measuring spoon. You will have to scoop the dough, then use a regular spoon to help the dough release.
- The frosting is optional: If you don't want to fuss with a cookie frosting, go ahead and skip that step. They are delicious both ways.
- Change up the frosting type for your needs: If you need a frosting that is a bit sturdier for transporting or gift giving, you can use a traditional buttercream frosting or a royal icing frosting, both will harden and do not need refrigeration.
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The Best Chewy Chocolate Cinnamon Cookies
Make these delicious chewy chocolate cinnamon cookies with cinnamon cream cheese frosting anytime you want a chocolate fix. These chocolate cookies are made with cocoa powder, cinnamon and a pinch of cayenne for a chocolate spice combo that can't be beat. They are perfect for any occasion!
Servings: 24 cookies that are about 2 inches in diameter
Ingredients
Cookies
- 2 ½ cups All Purpose Flour
- 1 cup Granulated sugar
- 1 cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- ½ cup Unsweetened cocoa powder
- 2 eggs
- 2 tablespoon Ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon Cayenne pepper
Cinnamon Cream Cheese Frosting
- 4 ounces Cream cheese room temperature
- ½ cup Unsalted butter room temperature
- ½ cup Powdered sugar
- 1 ½ teaspoon Vanilla extract
- ½ teaspoon Ground cinnamon
Instructions
- Preheat your oven to 375 degrees
Cookies
- In a large mixing bowl add your room temperature butter and both sugars.1 cup Granulated sugar, 1 cup unsalted butter, ⅔ cup light brown sugar
- With a hand mixer or stand mixer on medium speed, mix for about 3 minutes until the butter mixture is smooth and creamy
- Now add your eggs, and vanilla to the butter mixture and mix well (another minute).2 eggs, 1 tablespoon vanilla extract
- In a separate bowl add all of your dry ingredients and mix together.2 ½ cups All Purpose Flour, ½ cup Unsweetened cocoa powder, 2 tablespoon Ground cinnamon, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon Cayenne pepper
- Now add the dry ingredients to the wet ingredients and mix until it comes together.
- Scoop out your dough with a ⅛ cup cookie scoop on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a small cookie scoop for this. You can also use ⅛ cup measuring cup.
- Bake in the oven for 12-14 minutes or until the cookie has a slight hardened top and does not look raw.
- Remove from the oven when done and let cool completely..
Cinnamon Cream Cheese Frosting
- In a medium bowl with a hand mixer or stand mixer, add the butter, cream cheese, sugar, cinnamon and vanilla and mix on medium speed for 2 minutes.4 ounces Cream cheese, ½ cup Unsalted butter, ½ cup Powdered sugar, 1 ½ teaspoon Vanilla extract, ½ teaspoon Ground cinnamon
- Once cookies are fully cool, add the frosting to a piping bag and pipe on to the cookies or use a butter knife to spread it generously over top of the cookies.
Notes
- Store in an air tight container for up to one week without the frosting.
- If storing frosted cookies, store in the fridge for up to 3 days.
Nutrition
Calories: 305kcal | Carbohydrates: 32g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 182mg | Potassium: 77mg | Fiber: 1g | Sugar: 20g | Vitamin A: 630IU | Vitamin C: 0.05mg | Calcium: 33mg | Iron: 1mg
Nutrition Values are estimates only.
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Meg says
Thank you for sharing this recipe