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CINNAMON SWIRL CHOCOLATE CHIP COOKIES

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Cinnamon Swirl Chocolate Chip Cookies recipe - homemade chocolate chip cookies with a cinnamon swirl inside! SO delicious! Great for a cookie swap. Can scoop dough and freeze to bake later.


These Cinnamon Swirl Chocolate Chip Cookies are perfect for any upcoming cookie swaps. The recipe makes about 4 dozen cookies.You can make the dough and freeze scoops of dough until you are ready to bake them.  I love to freeze cookie dough! Chicken Legs loves to pull out scoops of dough and bake them for a midnight snack.

These cookies are SO delicious! We absolutely loved these cinnamon swirl in the cookie. YUM! We ate way too many of these! They are a fun twist to our usual chocolate chip cookies. Make some today! If you are feeling generous, share them with family and friends!

Cinnamon Swirl Chocolate Chip Cookies Recipe

Cinnamon Swirl Chocolate Chip Cookies recipe - homemade chocolate chip cookies with a cinnamon swirl inside! SO delicious! Great for a cookie swap. Can scoop dough and freeze to bake later.



INGREDIENTS:

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 2 Tbsp unsalted butter, softened
  • 1 Tbsp ground cinnamon

INSTRUCTIONS:

  1. Preheat oven to 350ºF. Line baking sheets with parchment paper. Set aside.
  2. In the bowl of an electric mixer, beat 1 cup butter, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs and vanilla; beat until incorporated.
  3. Whisk together flour, baking soda, salt and baking powder. Gradually add to butter mixture; beat just until combined. Stir in chocolate chips and pecans.
  4. Combine 1/2 cup brown sugar, 2 Tbsp butter and cinnamon. Drop mixture by spoonfuls over dough. Gently swirl through.
  5. Scoop dough onto prepared baking sheets 2-inches apart. (I used a medium cookie scoop - approximately 1-1/2 Tbsp)
  6. Bake for 12-14 minutes. Let cool on wire rack.


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