Chocolate Snaps Sugar Cookie

Chocolate Snaps Sugar Cookie

"A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!"
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32 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


  1. 68 Ratings

Most helpful positive review

Just made these cookies again.. I know, I'm a chocoholic....You too?? I sifted the cocoa into the mixture, dry instead of using the extra 3 TBS of butter.. a good thing! Much better cookie th...

Most helpful critical review

Good cookie.

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Most positive
Least positive

Just made these cookies again.. I know, I'm a chocoholic....You too?? I sifted the cocoa into the mixture, dry instead of using the extra 3 TBS of butter.. a good thing! Much better cookie th...

I can't really rate this recipe because I didn't follow it exactly! Like other posters, I added the cocoa to the dry ingredients and skipped the melted margarine alltogether. Also, I rolled them...

I am the baker who originally submitted this recipe. I like the recipe just the way it is as I submitted it because it makes it a thinner, more crisp cookie like a ginger snap (which is my all ...

The recipe as written isn't bad. We finished off 2 batches as I continued to fiddle with the recipe. I finally changed the recipe by omitting the cocoa powder/melted butter step completely. I...

Apologies to the cook for skipping the melted butter/cocoa step, but in the interest of time I sifted the cocoa with the dry ingredients like other reviewers. This is a great, standard chocolate...

these are REALLY good. The only thing I did different is I did not bother chilling or roll in sugar. I immedately dropped by large spoon (I always make big cookies) on a cookie sheet and baked...

I agree with reviewer "martinmom" completely with the revisions made. I made the recipe as is, but I would make it next time with those changes. First of all, when you melt 3 tbsp. margarine a...

Excellent! I followed other reviewers and omitted the margarine/cocoa step and added the cocoa directly to the dry ingredients. I chilled the dough 2 hours and had no trouble rolling these into ...

This recipe is perfect.. there is no need to change it! The only thing you have to worry about is self-control after they are done baking.

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