Chocolate-Dipped Snickerdoodles

Take your favorite cookie to the next level with these Chocolate-Dipped Snickerdoodles. This recipe creates a tender, chewy cookie with a crispy edge rolled in cinnamon sugar dipped in a thick coating of rich, dark chocolate.

You may also like this vegan snickerdoodles recipe, too.

Chocolate-dipped snickerdoodles are lined up in a row, with the chocolate glistening in the light.

I decided it was time to take the classic snickerdoodle cookie to another level. That’s where these chocolate-dipped snickerdoodles came from.

Sounds delicious, right? Well, they taste even better!

What’s really interesting is that early American cookbooks didn’t have a name for cookies and thus, didn’t provide cookies a section of their own. Instead, they were listed at the end of the cake chapters and referred to as “jumbles” and “cry babies.” I imagine the latter might refer to the little treat given to children to get them to settle down.

Early cookbooks considered cookies as bite-sized cakes, which if you think of it, is not too far off the mark. An early 1900s recipe for this particular cookie said this, “Snickerdoodles is the somewhat fantastic name of quickly-made little cake especially dear to the children’s heart.”

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Vegan Butter — You’ll need some softened vegan butter.
  • Peanut butter
  • Sugar
  • Applesauce — I used applesauce as an egg replacer. That’s because I wanted a cookie that is both similar in color and in texture to what you’d find in a typical snickerdoodles cookie.
  • Plant-based milk
  • Vanilla extract
  • Apple cider vinegar
  • Flour — We’ll use a combination of whole wheat pastry flour and all-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Cinnamon
  • Dairy-free chocolate chips
  • Coconut oil
Snickerdoodle cookie dough balls are lined up a cookie baking sheet, waiting to to in the oven. A plate of cinnamon sugar sits nearby.

How to Make Chocolate-Dipped Snickerdoodles

  1. Place the vegan butter, peanut butter, and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
  2. In a separate bowl, add the flours, cream of tartar, baking soda, and salt. Stir until combined.
  3. Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
  4. Heat your oven to 350°F. Get out a cookie sheet.
  5. Shape the dough into balls slightly smaller than a golf ball.
  6. Pour the sugar and cinnamon together in a bowl. 
  7. Roll cookie dough balls in cinnamon sugar until well-coated.
  8. Place on cookie sheet approximately 2 inches apart.
  9. Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to a wire rack to cool completely.
  10. Pour chocolate chips into a microwave-safe bowl. Add the coconut oil. Microwave the chocolate in 30-second increments, stirring in between until the chocolate chips are melted.
  11. Use a spoon to spread melted chocolate over half of the top of each cookie. I like a nice, thick layer of chocolate. Then set aside to allow the chocolate to firm up. If you’d like to hasten this process, you could put them on a tray and store them in the fridge.

Quick Fix Tip

Want to save time You can also freeze the cookie dough balls before you bake them by placing them on a plate or tray and then placing that tray in the freezer. Once the dough balls have frozen, transfer them to a freezer bag. That way you can make fresh cookies whenever you want.

Looking chocolate dipped snickerdoodles with a bowl of melted chocolate beside them.

Why I Love These Chocolate-Dipped Snickerdoodles

I must say it is a winning combination. The snickerdoodles are rolled in cinnamon before baking and then coated with a thick coating of dark chocolate. These Snickerdoodles add a fun, chocolate-dipped twist to our family’s favorite cookie recipe. There are at least five reasons to love ’em. Because Chocolate Dipped Snickerdoodles are:

  • Simple Prepare the cookie dough, roll it in sugar, bake them, and then dip in dark chocolate.
  • Fun — Fun is an important ingredient in food. It should be fun to make, to eat, and to share!
  • Elegant The snickerdoodle is like the Rodney Dangerfield of cookies, they get no respect. But dip them in chocolate and watch how elegant they become!
  • Distinctive It’s easy to overlook Snickerdoodles on a holiday dessert platter, but add a little bit of deep, dark chocolate and all of a sudden, this traditional favorite takes on an entirely new allure!
  • Addictive The delicious flavors of cinnamon and chocolate combine into a tantalizing treat that will have your guests coming back for more!

What is Snickerdoodle Flavor?

A snickerdoodle is basically a vanilla cookie, where the dough is rolled into balls, and then dipped in cinnamon sugar before baking them. Rolling them in balls causes the cookie itself to have cracks in it, which has also become part of the allure.

How do you Make Snickerdoodles Cookies?

Snickerdoodles are fairly simple cookies to make. The dough is a very basic recipe, rolled into balls, and then rolled in a mixture of cinnamon and sugar.

More Vegan Cookies

Two fingers are holding a snickerdoodle cookie after just having been dipped in a bowl of melted chocolate.

That’s it for these chocolate dipped snickerdoodles. Enjoy!

Two fingers are holding a snickerdoodle cookie after just having been dipped in a bowl of melted chocolate.

Chocolate Dipped Snickerdoodles

Take your favorite spiced cookies to the next level with these Chocolate Dipped Snickerdoodles. It’s a recipe you’ll come back to time and time again!
5 from 2 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 32 cookies
Calories: 121kcal
Author: Namely Marly

Ingredients

  • ½ cup vegan butter softened
  • ½ cup peanut butter
  • 1 cup sugar (see notes)
  • ½ cup unsweetened applesauce
  • 4 tablespoons water
  • ¼ cup plant-based milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup whole wheat pastry flour
  • 1 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1 cup dairy free chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Place the vegan butter, peanut butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
  • In a separate bowl, add the flours, cream of tartar, baking soda and salt. Stir until combined.
  • Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
  • Heat your oven to 350F. Get out a cookie sheet.
  • Shape the dough into balls slightly smaller than a golf ball. 
Pour the sugar and cinnamon together in a bowl.
  • Roll cookie dough balls in cinnamon sugar until well-coated.
 Place on cookie sheet approximately 2 inches apart.
  • Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.
  • Pour chocolate chips into a microwave-safe bowl. Add the coconut oil. Microwave the chocolate in 30 second increments, stirring in between until the chocolate chips are melted.
  • Use a spoon to spread melted chocolate over half of the top of each cookie. I like a nice, thick layer of chocolate. Then set aside to allow the chocolate to firm up. If you’d like to hasten this process, you could put them on a tray and store them in the fridge.

(The products above contain sponsored links to products we use and recommend)

Notes

It’s tempting to leave these cookies in the oven a little longer, but they firm up as they cool.
If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each. 
On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too. If you don’t have either, granulated sugar works fine.
If you’re in a hurry, cut the dough in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls. 
Nutrition Facts
Chocolate Dipped Snickerdoodles
Amount Per Serving
Calories 121 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Sodium 95mg4%
Potassium 75mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 140IU3%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

5 Responses to Chocolate-Dipped Snickerdoodles

  1. Avatar thumbnail image for MarlyBev @ Bev Cooks Reply

    Ooooooooh mah gawsh. These look unreal, Marly. I want them!

  2. Avatar thumbnail image for MarlyAbby @ The Frosted Vegan Reply

    You just took something crazy gooooood and made it betaaaa!

  3. Avatar thumbnail image for MarlyJenny Reply

    These are dear to my heart too, I could probably eat 50 of them right now!

  4. Avatar thumbnail image for MarlySommer @ ASpicyPerspective Reply

    Man, these look good! I’m pretty sure I need to make these right away! 🙂

  5. Avatar thumbnail image for MarlyAverie @ Averie Cooks Reply

    I just made snickerdoodles last week with cinnamon chips but am loving the CHOCOLATE idea! mmmm!!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.