Chocolate Chip Rugelach Recipes
Indulge in the irresistible decadence of these Chocolate Chip Rugelach, where buttery, flaky pastry meets a sweet, cinnamon-kissed chocolate filling. Perfect for holidays, teatime, or anytime dessert cravings strike, this recipe combines the creamy richness of cream cheese dough with the delightful crunch of mini chocolate chips and the warmth of brown sugar and cinnamon. Rolled into elegant crescent shapes, these bite-sized treats are brushed with a golden egg wash before baking to flaky perfection. Whether dusted with powdered sugar for a festive finish or enjoyed as-is, these rugelach will become a crowd-pleasing favorite. With easy-to-follow steps and simple ingredients, bake a batch of these classic Jewish-inspired pastries for a show-stopping homemade treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter
- 8 ounces Cream cheese
- 0.25 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Mini chocolate chips
- 1 teaspoon Ground cinnamon
- 0.33 cup Brown sugar
- 1 Egg
- 1 tablespoon Water
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
In a medium-sized mixing bowl, combine the all-purpose flour and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter and cream cheese until smooth and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture. Beat until light and fully incorporated.
On low speed, slowly add the flour mixture to the wet ingredients. Mix until a cohesive dough forms. Do not overmix.
Divide the dough into four equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1-2 hours or until thoroughly chilled.
While the dough chills, prepare the filling: in a small bowl, combine the mini chocolate chips, ground cinnamon, and brown sugar. Stir until evenly mixed.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
Once the dough is chilled, remove one disk from the fridge at a time. Roll it out on a lightly floured surface into a circle about 1/8-inch thick and 10 inches in diameter.
Spread 1/4 of the chocolate chip mixture evenly over the dough, leaving a 1/2-inch border around the edges.
Using a pizza cutter or sharp knife, divide the circle into 8 equal wedges, like slicing a pizza.
Starting from the wide end of each wedge, carefully roll each wedge up toward the point to form a crescent shape. Place the rolled rugelach seam-side down on the prepared baking sheet.
Repeat the rolling and filling process with the remaining disks of dough.
In a small bowl, whisk the egg with the tablespoon of water to create an egg wash. Lightly brush the egg wash over the tops of the rugelach.
Bake in the preheated oven for 20-25 minutes, or until golden brown and flaky.
Remove from the oven and let the rugelach cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled rugelach with powdered sugar before serving.
Nutrition Facts
Calories |
3402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 165.6 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 422 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
