Rugelach Cinnamon Chocolate Twist Cookies
Indulge in the irresistible charm of Rugelach Cinnamon Chocolate Twist Cookies, a delectable treat that combines the buttery tenderness of a cream cheese dough with the warm, spiced sweetness of cinnamon, brown sugar, and semisweet chocolate. These golden, flaky crescent cookies are a testament to classic rugelach's rich heritage, elevated with a modern twist that makes them the perfect addition to your holiday dessert table or a cozy afternoon tea. With their beautifully swirled filling and a hint of crunch from a sugared egg wash topping, these cookies don't just taste heavenly—they look stunning too! Easy to prepare with simple ingredients and customizable fillings, they will elevate your baking repertoire and satisfy every sweet tooth. Whether you're savoring them fresh out of the oven or gifting them to loved ones, these cinnamon-chocolate rugelach are sure to be a hit.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 8 ounces Cream cheese (softened)
- 1 tablespoon Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Semisweet chocolate (finely chopped)
- 2 teaspoons Ground cinnamon
- 0.5 cup Brown sugar
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Sugar (for sprinkling)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter and softened cream cheese to the dry ingredients. Using a pastry cutter or your hands, combine the ingredients until the mixture resembles coarse crumbs.
Add the vanilla extract to the mixture and knead until a soft, cohesive dough forms. Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Spread half of the brown sugar evenly over the dough, leaving a small border around the edge.
Sprinkle half of the ground cinnamon and half of the chopped semisweet chocolate over the layer of brown sugar.
Using a pizza cutter or a sharp knife, cut the circle into 12 equal wedges (like slicing a pizza).
Starting at the wide end of each wedge, roll the dough tightly toward the narrow point to form a crescent shape. Repeat with the second disc of dough and remaining filling ingredients.
Place the rolled cookies onto the prepared baking sheets, spaced about 1 inch apart.
Brush each cookie with the beaten egg wash, then sprinkle with granulated sugar.
Bake in the preheated oven for 20-25 minutes, or until the rugelach are golden brown and flaky.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Serve at room temperature with a hot cup of tea or coffee and enjoy!
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.0 g | 415% | |
| Saturated Fat | 199.7 g | 998% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 197.2 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 507 mg | 39% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1384 mg | 29% | |
*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.
