Chocolate Rugelach Cookies

These chocolate rugelach cookies are rich, buttery, and crumbly. Made with butter and cream cheese in the dough and then rolled with melted chocolate between layers, these are as addictive as they are pretty.

---

I was introduced to rugelach cookies when I came to Israel. Buttery, not too sweet, and melt-in-your-mouth delicious. After all, they are loaded with butter. I believe these Jewish cookies originated in Poland and are called Yiddish, which means ‘twist.

While these are rugelach cookies, there is also a rugelach roll which is also a cream cheese-based yeast dough. Similar to sweet bread. I share the chocolate rugelach as well as rugelach chocolate rolls with you.

About these cookies

The rugelach cookie dough is similar to making a pie crust or shortcrust pastry. The dough is rich in butter and cream cheese. The texture is flaky and crumby. You can’t eat these cookies without making a mess. But they are also very addictive.

Today, I am filling these with chocolate and nuts, but you can also use Nutella or jam. The options for filling are endless, and I hope to share a few of my favorites with you soon.

Ingredients and substitutes

• All-purpose flour – Yes, plain flour is all we need for these cookies.
• Cream cheese – You want to make sure you use full-fat cream cheese. Low-fat will have excess moisture, so that the dough will be too wet. Also, the cookies will not be crumbly.
• Butter – Make sure you use cold, chilled butte,r similar to making a pie crust
• Vanilla – As always, use good-quality vanilla. It does make a huge difference.
• Sour cream – This helps bring everything together. If you don’t have sour cream, you can also use yogurt.
• Powdered sugar – I like to add a bit of powdered sugar after all these are cookies.

Step-by-step instructions

Prepare dough

• Combine vanilla, egg, and sour cream, and set aside.
• In a food processor, pulse flour, sugar, and salt to combine.
• Next, add the chilled and cubed cream cheese and butter pieces.
• Pulse until you have a crumbly dough.
• Then, add the egg mixture through the feed with the food processor on.
• Pulse some more until the dough clumps together.
• Transfer to a clean work surface and combine it into a ball.
• Next, divide the mixture into three and foam into a disc.
• Wrap in plastic wrap and let chill until firm – about 2 hours to 2 days (or freeze for up to 3 months).

Prepare the filling

• Melt the chocolate, butter, and cream in a microwave-safe bowl at 50% power.
• Next, pulse the nuts in the food processor until finely chopped, then add them to the melted chocolate.
• Let cool until spreadable consistency – I chill for 30 minutes.
• When ready to use, if the chocolate is not spreadable, microwave for 5 to 10 seconds only.

Form the rugelach cookies

• Working with one disc at a time on a lightly floured surface.
• Roll the disc to about 8 inches round.
• Then, generously spread the melted chocolate and sprinkle the nuts.
• Using a pizza cutter, cut the dough into eight wedges. Similar to cutting a pizza or slicing a cake.
• Then, roll each wedge from the thick end towards the narrow end. Similar to rolling a croissant.
• Place each rugelach on a baking tray with the tip facing down.
• Chill the cookies for 10 minutes for up to two days.

Bake the rugelach

• Preheat the oven to 180°C/360°F.
• Make sure the oven is well-preheated.
• Then, bake the rugelach for 25 to 30 minutes or until golden brown.
• Remove from the oven and cool on a wire rack.
• Once cooled, dust with powdered sugar (optional).
• These rugelach cookies will keep at room temperature for up to 5 days.

Frequently asked questions

Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.

---