Chocolate Rugelach Cookies
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The following recipe and photography were provided by Food Scientist Kathleen Ann of Bread Over Heels.
Rugelach are a favorite cookie of mine, and the holidays are the perfect time to bake this special treat!
The dough is made from hefty portions of cream cheese and butter, leading to a rich, elevated pie crust-like texture. The delectable chocolate filling incorporates Heinen’s mini semi-sweet chocolate chips melted down with a little more butter, plus brown sugar and cinnamon, which creates an indulgent and nuanced chocolate flavor profile.
Decorated with your favorite festive sprinkles, these cookies are a showstopper for any holiday dessert spread!
Chocolate Rugelach Cookies
Cook time: 18min Prep time: 180min Total time: 198min
Servings: 20 cookies
Ingredients
For the Dough
- 2 cups all-purpose flour
- 2 Tbsp. granulated sugar
- 1 cup (2 sticks) Heinen’s unsalted butter, cold and cubed
- 8 oz. (1 package) Heinen’s cream cheese, cold and cubed
For the Filling
- ¾ cup Heinen’s mini semi-sweet chocolate chips
- 2 Tbsp. Heinen’s unsalted butter
- ¼ cup Heinen’s brown sugar
- ¼ tsp. Heinen’s ground cinnamon
- Dash of salt
- 1 egg, beaten
- Assorted sprinkles for topping, such as blue, silver, gold, and white
Instructions
- Prepare the dough. In a large food processor, combine the flour, sugar, 1 cup of butter and cream cheese. Pulse until the mixture comes together, about 30 seconds. Large clumps of cream cheese and butter will remain. Cover with plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll the dough into a 10×20-inch rectangle. Trim slightly to make the sides even.
- Prepare the filling. Combine the mini chocolate chips and two Tbsp. of butter in a microwave-safe bowl. Microwave in 30-second increments until melted, being careful not to over-microwave. Add the brown sugar, cinnamon and a dash of salt. Stir to combine.
- Spread the filling over the dough, leaving a slight border on the edge. Starting from the top of the 10-inch side of the dough, roll to form a tight log. Cut 1-inch long pieces with a sharp knife. Transfer the rugelach to a parchment-lined sheet pan and freeze for 2 hours.
- Preheat the oven to 375°F.
- Brush the beaten egg overtop of rugelach. Top with sprinkles.
- Spread out the rugelach on sheet pans at least 1-inch apart. Bake for 18-20 minutes, or until the tops are lightly golden brown.
