New this month
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!"
Added to shopping list. Go to shopping list.


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

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 60
  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.

Most helpful
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.

Other stories that may interest you