I love baking all things cookies, but I decided to try to make something a little different recently and experimented with spicing up a Betty Crocker Cookie Mix Recipe and came up with this Chocolate Snickerdoodles Recipe.
Chocolate Snickerdoodles Recipe
Mother's Day is coming, and this is one holiday that I take very seriously. As you can probably tell from my hectic travel schedule the last month or so, my mom helps Chris and I A LOT with Angeline.
Not just when I travel, but always! I love trying to come up with special treats for my mom for Mother's Day just to let her know how special she is and how much I appreciate everything she does not just for me, but for Angeline as well.
These Chocolate Snickerdoodles are so easy to make!
Betty Crocker® has a ton of great cookie and cake mixes, so you can always grab a mix at your local Publix and know that you'll end up with delicious baked goods, but you can also use them as a starting point for a recipe to save yourself some time.
Betty Crocker® products are often on sale at Publix and you can find great money-saving coupons, so it makes my life that much easier! Saving time and making great cookies too? Obviously, that is right up my alley!
Are you looking for other Cake Mix Recipes like my Chocolate Snickerdoodles Recipe?
Check out these super delicious cake mix recipes that I have shared over the years.
Cake Mix Recipes
- Cake Mix Pumpkin Spice Cake
- Mandarin Orange Cake
- Butter Pecan Cake Cookies
- Valentine's Day Sugar Cookie Cups
How to make this Chocolate Snickerdoodles Recipe
Ingredients needed to make this Chocolate Snickerdoodles Recipe
- 1 bag Betty Crocker® Snickerdoodles Cookie Mix
- 1 egg
- 1 stick of unsalted butter
- 1 tablespoon of water
- ½ cup cocoa powder
Optional: 1 cup of chocolate chips (I ended up adding in ½ cup of chocolate chips to half of the batter for an extra chocolaty experiment and Angeline loved them!)
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Directions for making this Chocolate Snickerdoodles Recipe
Line a cookie sheet with parchment paper and preheat your oven to 350 degrees. Remove the packet of cinnamon sugar from the Betty Crocker® Snickerdoodles Cookie Mix bag and pour into a separate small bowl.
In a large mixing bowl, beat together the egg, butter, water and cocoa powder until thoroughly combined. Add in the Betty Crocker® Snickerdoodles cookie mix and beat at low speed for about 30 seconds, until completely mixed.
Roll dough into teaspoon-sized balls and drop into the cinnamon mixture, rolling around to evenly coat. Place on parchment paper lined cookie sheet about two inches apart and bake for 9 minutes.
Remove from the oven and allow to cool on a baking rack.
If you do not have a baking rack, you can simply slide the parchment paper off the cookie sheet - with the cookies still on it - directly onto your counter and allow them to cool there.
It will just take a few minutes longer to cool without the space beneath the cookies to allow fresh air in.
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Cookie Recipes
- Pumpkin Spice Cookies Recipe
- Whole Wheat Chocolate Chips Cookies
- Lemon Blueberry Cookies
- Jelly Bean Cookies
To print this Chocolate Snickerdoodles Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Chocolate Snickerdoodles Recipe
Ingredients
- 1 bag Betty Crocker® Snickerdoodles Cookie Mix
- 1 egg
- 1 stick of unsalted butter
- 1 tablespoon of water
- ½ cup cocoa powder
- Optional: 1 cup of chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350 degrees.
- Remove the packet of cinnamon sugar from the Betty Crocker® Snickerdoodles Cookie Mix bag and pour into a separate small bowl.
- In a large mixing bowl, beat together the egg, butter, water and cocoa powder until thoroughly combined.
- Add in the Betty Crocker® Snickerdoodles cookie mix and beat at low speed for about 30 seconds, until completely mixed.
- Roll dough into teaspoon-sized balls and drop into the cinnamon mixture, rolling around to evenly coat.
- Place on parchment paper lined cookie sheet about two inches apart and bake for 9 minutes.
- Remove from the oven and allow to cool on a baking rack.
- If you do not have a baking rack, you can simply slide the parchment paper off the cookie sheet - with the cookies still on it - directly onto your counter and allow them to cool there.
