Serves 48
120 min
Easy Chocolate Rugelach
Recipe GLPR406db1ef12b06f
These buttery, tender chocolate rugelach are a delightful treat featuring a cream cheese dough rolled with a rich chocolate filling mixed with cinnamon and cocoa. Each crescent-shaped cookie offers a perfect balance of crispy edges and soft centers. They're ideal for gatherings, gift-giving, or enjoying with coffee or tea.
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Ingredients
8 ounces unsalted butter, softened
8 ounces cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon light brown sugar
1/4 teaspoon table salt
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
6 ounces bittersweet chocolate, finely chopped
1 tablespoon granulated sugar for filling
1 tablespoon light brown sugar for filling
2 tablespoons cocoa powder
2 tablespoons granulated sugar for topping
1/4 teaspoon ground cinnamon
Directions
In a large bowl, beat together the softened butter and cream cheese until smooth and well combined. Add the 3 tablespoons granulated sugar and 1 tablespoon light brown sugar, beating until creamy. Stir in the salt and vanilla extract.
Gradually fold in the flour until the dough just comes together. Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F. Line baking sheets with parchment paper.
In a small bowl, combine the chopped bittersweet chocolate, 1 tablespoon granulated sugar, 1 tablespoon light brown sugar, and 2 tablespoons cocoa powder. Set aside.
Working with one dough disk at a time, roll it out on a lightly floured surface into a thin round, about 10-12 inches in diameter. Sprinkle half of the chocolate filling mixture evenly over the dough, leaving a small border.
Using a sharp knife or bench scraper, cut the round into 12 wedge-shaped pieces, like a pizza. Starting from the wide edge, roll each wedge tightly toward the point, forming a crescent shape. Place each rolled rugelach point-side down on the prepared baking sheet.
Repeat the rolling, filling, and shaping process with the second dough disk and the remaining chocolate filling mixture.
In a small bowl, mix the 2 tablespoons granulated sugar with the 1/4 teaspoon ground cinnamon. Lightly sprinkle this mixture over each rugelach.
Bake the rugelach for 18-22 minutes, until the edges are golden brown and the cookies feel set but still slightly soft in the center. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
