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Chewy Chocolate-cinnamon Cookies


2 hours
Skill Level
40 cookies

Warm cinnamon and rich HERSHEY'S Cocoa make a great pair. This recipe results in soft, chewy chocolate cookies with a little taste of cinnamon spice. Roll them in cinnamon sugar for a sparkly sweet finish.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
9 minutes
Cool Time
30 minutes
Chill Time
30 minutes


  • 6 Tbsps
    butter or margarine, softened
  • 2/3 cup
    packed light brown sugar
  • 3 Tbsps
    granulated sugar plus 1/4 cup , divided
  • 1
  • 1 tsp
    baking soda
  • 1/4 cup
    light corn syrup
  • 1 tsp
    vanilla extract
  • 1 1/2 cups
    all-purpose flour
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
    ground cinnamon


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Mixer Mixer
Measuring Cups Measuring Cups
Bowl Bowl
Wire Rack Wire Rack

Heat oven to 350°F. Line cookie sheet with parchment paper or spray with nonstick cooking spray.


Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.


Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.


Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper.

Additional questions?