Flaky, buttery, and filled with rich chocolate, these Chocolate Rugelach cookies are an easy yet elegant treat perfect for holidays or cozy weekends. Made with a tender cream cheese dough and a swirl of melty chocolate, they’re irresistible!
When I first started baking in my own kitchen in my twenties, Chocolate Rugelach Cookies were among the first cookies I made.
Then, it became tradition, and I began making them every holiday season. This recipe is one that was developed over the years and is SO much better than the first batch I made all those years ago!
These little rolled and layered cookies are buttery, flaky, and filled with rich, melt-in-your-mouth chocolate. They are elegant enough for holidays yet easy enough to bake on a cozy weekend afternoon.
Whether you bake them for Hanukkah, Christmas cookie swaps, or a weekend treat, these cookies never last long. Their elegant shape makes them look fancy, but the process is simple and satisfying.
I always make a double batch when I make them!
Table of Contents
About rugelach
Rugelach originally comes from Jewish communities of Eastern Europe. The bakers filled rolled dough with fruit preserves, nuts, and spices.
When Jewish immigrants brought the recipe to the United States, chocolate and other modern fillings became popular.
Today, chocolate rugelach is a beloved treat found in bakeries from New York to Tel Aviv. And now, I hope, in your home too!
Why you’ll love this family favorite recipe!
I’ve been making these for decades, and they never get old! Here are some reasons I think you’ll love these cookies, too:
- buttery, flaky dough with rich chocolate filling
- simple ingredients but impressive results
- perfect for holidays or everyday baking
- make-ahead friendly for busy schedules
- fun baking project to share with kids or friends!
Ingredient notes
Most of the ingredients you need to make chocolate rugelach are basic baking ingredients. You may already have most on hand! A few notes about these ingredients:
- Cream cheese: make sure you’re using cold cream cheese that you slice into cubes.
- Butter: use unsalted, cold butter that you cut into small cubes for flaky layers.
- Flour: all-purpose flour keeps the dough light and workable. I have not tested this recipe with other types of flour. If you decided to try any other flours, please leave a comment and let us know which you used and how it turned out.
- Sugars: add a touch of sweetness to balance the chocolate.
- Chocolate: I like to use a mix of dark chocolate and semi-sweet or milk chocolate. But you can use your favorite chocolate!
- Cinnamon: adds warmth and depth to the filling.
- Egg wash: creates that glossy golden finish when baked.
- Cinnamon sugar: I always keep a jar of cinnamon sugar with my spices. It’s perfect for topping off cookies and other desserts, and adds a lovely little crunch to the tops of these.
Step-by-step instructions
Here are some step-by-step photos and quick instructions so you can see how to make these rugelach. You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
- In a food processor, pulse the dry ingredients for the dough.
- Add the cubed cold butter and cubed cold cream cheese and pulse.
- Pulse until crumbs form.
4. Then pulse just a little more so the crumbs start to come together. But do NOT pulse until the dough forms a full ball. You will have overworked the dough if you do that.
5. Add the dough to a lightly floured surface and gently press together to form a dough ball.
6. Divide the dough into four equal parts.
7. Wrap each dough disc and refrigerate for at least 1 hour.
8. Meanwhile, make the chocolate filling.
9. Once the dough has chilled, roll out into approximately 10″ circles, then top with chocolate filling.
10. Slice each circle into 16 even pieces. Working from the long end, roll each triangle inward toward the center point. Place onto a baking sheet lined with parchment paper.
11. Make the egg wash and brush the tops of each with the egg wash.
12. Sprinkle cinnamon sugar over the tops of each cookie.
13. Bake!
Marlynn’s Tip
Recipe Tip
Use a kitchen scale to weigh each of the four dough discs to ensure each is the same amount. This will help you make cookies that are approximately all the same size, so they bake up evenly.
Recipe FAQs
Yes. Chill it for up to two days or freeze it for up to one month.
Absolutely. Chopped walnuts, pecans, or a thin layer of jam make delicious variations. Just be sure not to add too much, otherwise it will be difficult to roll up the dough and the filling will overflow.
Keep them in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Serving suggestions
These cute little rugelach are simply perfect with a cup of coffee, tea, or even a glass of red wine after dinner.
They’re lovely on dessert platters or alongside dairy-free chocolate chip ice cream. Pair them with other cookies like chocolate dipped peppermint shortbread, chocolate chip almond biscotti, or snowflake cookies for a beautiful holiday spread.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Chocolate Rugelach cookies
Equipment
Ingredients
Dough
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup unsalted butter, cold and cut into small cubes
- 6 ounces cream cheese, cold and cut into cubes
Chocolate filling
- 8 ounces mix of semi-sweet chocolate and dark chocolate bars, chopped
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Topping
- 1 large egg
- 1 teaspoon water
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the dough
- In a food processor, pulse together the flour, sugar, and salt.
- Gradually add the butter cubes and cream cheese cubes, and pulse until just combined. The dough will be crumbly.
- On a lightly floured surface, turn out the dough and use your hands to bring the dough together to form a ball. Separate the dough ball into four equal pieces.
- Wrap each of the four pieces in plastic wrap and refrigerator for at least one hour and up to 3 days.
- After the dough has chilled, remove it from the refrigerator and set on the countertop. Preheat the oven to 350°F. Line two baking sheets with parchment paper; set aside.
Make the egg wash and cinnamon sugar
- In one small bowl, whisk together the egg and water to create an egg wash. Set aside.
- In a separate small bowl, combine the granulated sugar and cinnamon to create cinnamon sugar; set aside.
Make the chocolate filling
- Place the chocolate into a microwave safe bowl and melt in 30-second increments, whisking in between intervals, until the chocolate has just melted. Whisk in the light brown sugar, cinnamon, and 1/4 teaspoon kosher salt.
Assemble the cookies
- On a lightly floured surface, unwrap the dough. Using a rolling pin, roll out into 10" circles.
- Spread 1/4 of the chocolate mixture onto the top of one dough circle.
- Using a pizza cutter, knife, or pastry bench, divide the dough into 16 equal triangles.
- Roll up each triangle into crescent shapes, starting by rolling from the largest edge toward the center point.
- Lightly brush the tops with egg wash, then sprinkle the cinnamon sugar over each.
- Place cookies onto the prepared baking sheet about 2 inches apart. Bake at 350°F for 25-30 minutes, until the tops are golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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