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Cinnamon White & Dark Chocolate Chip Cookies

7 Mins read
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You’re about to embark on a baking adventure, crafting the ultimate cinnamon white and dark chocolate chip cookies.

Imagine the heavenly smell filling your kitchen, the taste of that first warm, gooey bite.

Don’t worry, we’ve got you covered with a step-by-step guide, tips for serving, and common pitfalls to avoid.

Let’s face it, you’re not just baking cookies, you’re creating memories.

So, put on that apron, it’s time you mastered this sweet treat.

The Magic of Combining Cinnamon, White & Dark Chocolate in Cookies

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Even though you’ve baked cookies before, you haven’t truly experienced the magic until you’ve combined cinnamon, white and dark chocolate in one batch.

The moment the mixture comes together, it’s like watching a symphony of flavors unfold before your eyes. You’ll find yourself mesmerized by how the aromatic cinnamon intertwines with the sweet, creamy white chocolate and the rich, indulgent dark chocolate.

This isn’t just baking; it’s a thrilling culinary adventure. When you take a bite of the freshly baked cookie, the explosion of flavors in your mouth is nothing short of magical. It’s not just a cookie anymore; it’s a sweet journey of taste discovery that leaves you craving for more.

Trust me, it’s an experience that’ll change your baking game forever.

Key Ingredients Needed for Cinnamon White & Dark Chocolate Chip Cookies

You’ll need a dash of creativity, along with the key ingredients like cinnamon, white and dark chocolate chips, to bake these delectable cookies.

Don’t forget the essentials: flour, baking soda, salt, butter, granulated sugar, brown sugar, and eggs. Mix them in the right order, ensuring a smooth batter.

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The cinnamon adds a warm, spicy aroma that’s enchantingly irresistible. The white and dark chocolate chips bring a contrasting sweet and bitter taste that’s simply divine.

Remember, the quality of your ingredients affects your cookies’ flavor. Use fresh and high-quality ingredients, and you’re onto a winner.

And there’s no rule against adding your own twist. Maybe a dash of nutmeg or a sprinkle of sea salt? It’s your kitchen. Go ahead and experiment.

Step by Step Process for Baking Perfect Cinnamon White & Dark Chocolate Chip Cookies

Let’s dive into the step-by-step process for crafting these perfect cinnamon white and dark chocolate chip cookies.

Start by preheating your oven to 375 degrees Fahrenheit.

Next, you’ll need to cream your butter and sugars until they’re light and fluffy.

Mix in your eggs, one at a time, then stir in vanilla and cinnamon.

In a separate bowl, combine your dry ingredients.

Gradually add the dry ingredients to your butter mixture, stirring until well combined.

Stir in those mouthwatering white and dark chocolate chips.

Scoop the dough onto your cookie sheets and bake for about 10-12 minutes, or until golden.

Cool the cookies on wire racks.

And there you have it! Your house will smell delicious, and you’ll have the perfect batch of cinnamon white and dark chocolate chip cookies.

Innovative Ideas for Serving Your Cinnamon White & Dark Chocolate Chip Cookies

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In the realm of creativity, consider serving your cinnamon white & dark chocolate chip cookies with a scoop of vanilla ice cream for an indulgent dessert, or pair them with a spicy chai for a cozy afternoon snack.

You’re not limited to these ideas, though. Ever thought of sandwiching marshmallow fluff between two cookies? It’s a twist on the classic s’more. Crumble your cookies into yogurt for a tasty breakfast or into a trifle for a luxurious treat. You could even use them as a base for a creamy cheesecake.

It’s your kitchen; you’re only limited by your imagination. So go ahead, experiment a little. You’ll be surprised at the delicious combinations you’ll discover.

Common Mistakes to Avoid When Baking the Cinnamon White & Dark Chocolate Chip Cookies

Don’t let a simple oversight ruin your cookies; avoiding common mistakes is key to perfecting your cinnamon white & dark chocolate chip cookies. You’ve got to ensure your measurements are accurate. Too much flour and your cookies will be dense, too little and they’ll become too flat.

Don’t forget the importance of creaming your butter and sugar together thoroughly. It’s what gives your cookies a light, tender texture.

Preheat your oven; a cold start can mean uneven baking.

And lastly, resist the urge to over-bake. Your cookies mightn’t look fully cooked when they come out, but they’ll continue to bake on the hot baking sheet.

With these tips, you’ll be well on your way to baking the perfect cookie!

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Frequently Asked Questions

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Cinnamon White & Dark Chocolate Chip Cookies

You're about to embark on a baking adventure, crafting the ultimate cinnamon white and dark chocolate chip cookies.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes


  • 1/2 cup + 1/3 cup salted butter softened
  • 1/2 cup butter-flavored shortening* I like Crisco
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups whole wheat flour** spooned and leveled
  • 1 cup all-purpose flour spooned and leveled
  • 1 & 1/4 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 16 ounces Premium Baking White Chocolate*** divided. This is four (4-ounce) bars of white chocolate, see note


  • Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.
  • Make the dough. In a large bowl or stand mixer, beat 1/2 cup + 1/3 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between. This is one stick of butter plus 1/3 cup, you can just cut your stick of butter at the 1/3 cup line (see photos).
  • Add 1/2 cup butter flavored shortening, or regular shortening will do. (You can also replace this with butter, see note!) Beat well into the butter, trying to get out most of the lumps.
  • Add 1 cup white sugar and 1 cup packed brown sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
  • Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.
  • Add 2 cups whole wheat flour but don’t mix it in yet (make sure you spoon and level your flour).
  • Add 1 cup spooned and leveled all-purpose flour.
  • Use a small spoon (I use my teaspoon) to stir 1 and 1/4 teaspoons cinnamon, 1 teaspoon baking soda, and 1 teaspoon kosher salt into the flour. Gently beat the flour mixture into the butter mixture. Don’t overdo it. There should still be flour streaks when you stop your mixer. Use a spatula to scrape down the edges of the bowl.
  • Chop 12 ounces of white chocolate. I like to have varying sizes of white chocolate, anywhere from the size of a dime to the size of a quarter. If you want, you can chop the remaining 4 ounces of white chocolate now and set aside (it’s for pressing into the tops of the cookies. Or you can just toss it into the dough and mix it in! Either way.)
  • Add 12 ounces of white chocolate to the cookie dough and beat it in gently. Do not over mix the dough. You want all the flour streaks gone and to make sure all the ingredients are combined, but once that is done, stop mixing. Over mixing dough = tough cookies.
  • Use a large cookie scoop or a spoon to shape the dough. I like dough balls that are about 1 and 1/2 to 2 inches across (if you want smaller cookies, that’s fine! Decrease the bake time.)
  • Place cookie dough balls on the prepared baking sheet with about 2 inches in between them. I can usually fit between 8-12 cookies on an 11×17 baking sheet. If they are very large, do 8 cookies on a pan.
  • Bake the cookies at 350 for about 10-12 minutes, until the edges are a very light golden and the edges have set. It’s ok if the centers of the cookies (no more than the size of a quarter) are still shiny. The rest of the cookie should be matte.
  • Shape the cookies. Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers. This makes the cookies round in shape and makes the center thicker and more chewy. You have to do this within 30-60 seconds of taking them out of the oven, before the edges harden. See my Chewy Chocolate Chip Cookies recipe for more details about this technique!
  • While the cookies are still warm, press the remaining 4 ounces of chopped white chocolate into the top of each cookie.
  • Remove the cookies to a wire cooling rack and let cool. But you better eat at least one warm. With milk. Live your best life!
  • Freezer instructions: You can freeze this dough and bake later! I like to shape the dough into balls and store them in a ziplock bag. They will keep in the freezer for up to 3 months. I never thaw cookie dough before baking. Just bake straight from frozen and add a couple minutes to the bake time. Voila!


*You can replace the 1/2 cup Crisco with butter if you want! Your cookies won’t be quite as soft but they will still be totally delicious.
** You can replace the whole wheat flour with regular all purpose flour!
***I like to use Ghirardelli Premium Baking White Chocolate. Can you use white chocolate chips? You can, but it won’t be as good. White chocolate chips are not actually white chocolate; it is mostly sugar and palm kernel oil. You will know you have REAL white chocolate if Cocoa butter is listed in the ingredients. There is no brand of white chocolate chips that has Cocoa butter in the ingredients (this is because real white chocolate is too delicate to hold its shape as a chocolate chip.) Read more about white chocolate in my Penuche Fudge Recipe! And also, you can make these cookies with only 12 ounces of chocolate if you want. 16 ounces is kind of a lot (no regrets) but real white chocolate is expensive! 


Can I Substitute the Regular Flour With Gluten-Free Flour in the Cinnamon White & Dark Chocolate Chip Cookies Recipe?

Yes, you can substitute regular flour with gluten-free flour. However, you’ll likely need to adjust the liquid ingredients as gluten-free flour absorbs more moisture. Always follow the gluten-free flour package instructions.

Are There Any Recommended Brand of Cinnamon, White and Dark Chocolate That Works Best for These Cookies?

Sure, you can use any brand you prefer, but Ghirardelli’s chocolate and McCormick’s cinnamon are highly recommended. They’re quality products that’ll likely enhance the flavor of your baked goods. Always choose what suits your taste best.

Can I Freeze the Dough for These Cinnamon White & Dark Chocolate Chip Cookies for Later Use?

Absolutely, you can freeze cookie dough for later use. Just make sure it’s wrapped tightly in plastic wrap and stored in a freezer-safe bag. It’ll last for up to three months. Happy baking!

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Can I Reduce the Amount of Sugar in the Recipe for the Cinnamon White & Dark Chocolate Chip Cookies Without Affecting the Taste Too Much?

Sure, you can reduce the sugar, but it’ll affect the taste and texture. Less sugar might make them less sweet and possibly harder. Experiment with small batches till you find your perfect balance.

How Do I Store the Cinnamon White & Dark Chocolate Chip Cookies to Keep Them Fresh for Longer?

To keep your cookies fresh longer, store them in an airtight container. If they’ll be around for more than a week, you might want to freeze them. Just make sure they’re completely cool first.


So, you’ve whipped up a batch of these heavenly cinnamon, white & dark chocolate chip cookies. They’re not just cookies, they’re a delightful fusion of flavors that will impress anyone’s taste buds.

Remember, creativity in serving and avoiding common mistakes are key. So go ahead, indulge in these treats, share them with your loved ones and let these cookies be the star of your baking repertoire.

Happy baking!

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About author
Meet Sue Perera, the culinary aficionado behind our captivating recipe hub. An imaginative and talented young woman, Sue has an unwavering passion for all things food – especially those aromatic wonders, cinnamon and thyme. Her deep-seated love for these two unique spices inspired the birth of this website, but don't be fooled – her culinary repertoire extends far beyond these two ingredients.
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