These bars are the ultimate blend of classic and creative—warm cinnamon meets bold chocolate in a soft, chewy bar that’s easy to slice and share. No rolling or chilling dough required like traditional cookies. They’re ideal for parties, potlucks, lunchbox treats, or anytime you want a quick, crowd-pleasing dessert. Plus, they stay soft for days and can be made ahead with ease.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Ground cinnamon
Semi-sweet or dark chocolate (melted or chips)
Cinnamon-sugar mixture (for topping)
Directions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs and vanilla extract until fully combined.
Gradually mix in the dry ingredients until a thick dough forms.
Divide the dough in half. Press half into the bottom of the prepared pan in an even layer.
Melt the chocolate (if using bars or chips) and spread it evenly over the dough layer, or sprinkle with chocolate chips.
Drop spoonfuls of the remaining dough over the chocolate and gently spread it out. It’s okay if some chocolate peeks through.
Sprinkle the cinnamon-sugar mixture generously over the top.
Bake for 25–30 minutes, or until the edges are golden and the center is set.
Cool completely in the pan before slicing into bars.
Servings and timing
This recipe makes about 20 to 24 bars. Prep time: 15 minutes Bake time: 25–30 minutes Cool time: 1 hour Total time: about 1 hour 45 minutes
Variations
Use white chocolate: Swap the chocolate layer for melted white chocolate or white chips for a sweeter contrast.
Add nuts: Chopped pecans or walnuts add crunch and richness.
Make it mocha: Add a teaspoon of instant coffee to the chocolate for a mocha twist.
Spice it up: Add a pinch of nutmeg or cardamom for a unique spiced flavor.
Gluten-free version: Use a 1:1 gluten-free flour blend to make the bars gluten-free.
Storage/Reheating
Store Chocolate Snickerdoodle Bars in an airtight container at room temperature for up to 5 days. Refrigerate for up to a week for extended freshness. To freeze, wrap individual bars and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. These bars do not require reheating and are best enjoyed at room temperature.
FAQs
Can I use chocolate chips instead of melted chocolate?
Yes, sprinkle a generous layer of chocolate chips over the base dough layer before topping with the remaining dough.
How do I know when the bars are done?
The edges should be golden and the center should be set, though still soft. A toothpick should come out with a few moist crumbs.
Can I double the recipe?
Yes, double the ingredients and bake in two 9×13 pans, or in a sheet pan if you need a larger batch. Adjust baking time as needed.
Do I need to chill the dough?
No chilling is required for this recipe, which makes it much faster than traditional snickerdoodles.
What kind of chocolate works best?
Semi-sweet or dark chocolate offers a nice balance to the sweet cinnamon topping, but milk chocolate works if you prefer a sweeter flavor.
Can I skip the cinnamon-sugar topping?
It’s optional but highly recommended—it gives the bars that classic snickerdoodle finish and a bit of crunch on top.
Are these bars soft or crispy?
They are soft and chewy in the center with lightly crisped edges—just like the perfect cookie bar.
Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can be used in a pinch. Just note the taste may vary.
Do I need parchment paper?
It helps with easy removal and slicing, but greasing the pan well is also sufficient.
Can I make them ahead of time?
Yes, these bars can be made a day or two ahead and still taste fresh. Store tightly covered at room temperature.
Conclusion
Chocolate Snickerdoodle Bars are a delightful mashup of two dessert favorites—classic cinnamon-sugar cookies and rich, melty chocolate—baked into one chewy, satisfying bar. Easy to make and perfect for sharing, they’re a versatile treat you’ll reach for again and again. Whether for a bake sale, gathering, or cozy night in, these bars are sure to hit the sweet spot.
Chocolate Snickerdoodle Bars are chewy dessert bars combining the warm cinnamon-sugar flavor of snickerdoodles with a rich chocolate layer, baked into easy-to-slice bars that are perfect for sharing.
Author:Catherine
Prep Time:15 minutes
Cook Time:25–30 minutes
Total Time:1 hour 45 minutes
Yield:20 to 24 bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet or dark chocolate (melted or chips)
2 tbsp cinnamon-sugar mixture (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs and vanilla extract until well combined.
Gradually add dry ingredients to wet ingredients, mixing until a thick dough forms.
Divide the dough in half. Press half evenly into the bottom of the prepared pan.
Spread melted chocolate or sprinkle chocolate chips over the dough layer.
Drop spoonfuls of the remaining dough on top and gently spread to cover, allowing some chocolate to peek through.
Sprinkle cinnamon-sugar mixture generously over the top.
Bake for 25–30 minutes, or until the edges are golden and the center is set.
Cool completely in the pan before slicing into bars.
Notes
Use parchment paper for easy removal and clean slices.White chocolate or nuts can be added for variation.No need to chill the dough—great for quick baking.Bars are best enjoyed at room temperature and stay soft for days.Freeze leftovers for up to 2 months; thaw before serving.
