This Is How I Cook

menu icon
go to homepage
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
search icon
Homepage link
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
×
Home » Cookies and Bars

Published: Dec 3, 2021 · Updated: Dec 1, 2022 · May contain affiliate links

Chocolate Rugelach Recipe

Jump to Recipe·Leave a Review
Share this recipe!

Chocolate Rugelach are a not too sweet Jewish cookie, often rolled up like a croissant or jelly roll, that can be filled with a myriad of fillings. Perfect little bites meant to go with coffee or tea, this chocolate rugelach recipe version is always a winner.

Chocolate Rugelach Recipe this …

Any rugelach recipe is a winner, but this chocolate rugelach recipe is super good!

Chocolate Rugelach cookies, often misspelled as rugala, though rugelach is the correct spelling, are a pie crust lover's delight.

A Jewish cookie, they are often served during Hanukkah and almost any other occasion.

Perfect for eating with your cup of tea or coffee, these not overly sweet pastries are also perfect as a light dessert after a heavy meal.

Little twists are what they translate to in Yiddish.

Made with so many different fillings-I gave you a browned butter apricot long ago-but now it's time to explore this chocolate rugelach recipe.

Keep in mind though that all fillings taste delightful and you really should make a batch just to find your own favorite.

The good thing is that this recipe is made into 4 rolls so you could do each different if you prefer.

Rugelach are often made in a crescent shape and each section is rolled into a circle like pie crust.

Since I am not the best at rolling pie crust, I prefer this jelly roll shape better.

Chocolate Rugelach Recipe

Commonly rugelach are sprinkled with a mixture of jam, cinnamon sugar and nuts.

My dad's favorite was poppy seed filling or apricot, but you don't see poppy seed very much anymore.

So good, but this rugelach dough is just sprinkled with a chocolate filling composed of brown sugar, cocoa powder and finely chopped chocolate.

I tried chocolate chips, but think that the finely chopped chocolate melts better.

Since cookie season has officially arrived I thought it time to revisit this cookie.

Rugelach were not common on our table growing up as my mother never made them.

They were often on our temple's table for Oneg Shabbat-a sweet table after Friday night services that all were welcome to eat off of.

I don't know who made them, but I can tell you who enjoyed them!

As an adult, I figured it was time to try my hand at baking a batch, even though rugelach are now easily found in any grocery store.

That being said, I must tell you that mine are better!

chocolate rugelach recipe

How to Make Rugelach:

Begin by lining a rimmed baking sheet with parchment paper.

Next up is making the dough-easily done-just trust me on this!

My version and most, contain cream cheese and butter. Make sure they are at room temperature because they beat up nice and fluffy when they are.

Many recipes call for two sticks of butter but this cream cheese dough only calls for one and it rolls out fine.

The rugelach dough will be thin and pie-crust like. Add the extra stick and you will have a more traditional dough that is much richer.

After the butter mixture is whipped well with the paddle attachment in the bowl of a stand mixer, add in ½ teaspoon of vanilla and then start adding the all-purpose flour that has been combined with a pinch of salt.

Some like making rugelach dough in a food processor but I think it creams better in the mixer.

After the dough is made, divide it into 4 equal pieces and wrap it in plastic wrap. Place in the fridge for about an hour before rolling out.

When ready to shape, lightly flour your surface and using a rolling pin, working with one piece at a time, roll each ball into a rectangle about 12" long and 4" wide.

If you choose you can roll this into a thin circle, just like pie dough, and then cut each round, using a pizza cutter, into 12 wedges.

Continue as below but just shape each wedge into a crescent shape.

To make your rugelach more sweet you can spread the rectangle with Nutella and then sprinkle with the cocoa chocolate mixture.

I recommend this!

But using just the chocolate cocoa mixture is perfectly fine!

Use your favorite kind of chocolate-I like grating Trader Joe's large bars of dark chocolate, but semi-sweet or milk chocolate is good, too.

The choice is up to you!

Chocolate Rugelach Recipe

How to Shape Rugelach:

Beginning with the long end, roll up into a tight log just as you would a jelly roll.

Using a sharp knife, slice each log into 12 pieces that are about 1" slices.

Place on the prepared sheet pans, 24 to a sheet.

Continue in the same way with the remaining dough.

Brush well with a thin layer of egg wash and then sprinkle the top of the dough with a cinnamon sugar mixture, but if you prefer some texture, turbinado sugar looks great, too.

Just don't leave out the cinnamon because I think it gives rugelach its special flavor.

Bake until golden brown and let the baking pan cool on a wire rack before removing the rugelach.

These are easily stored in an airtight container and can also be frozen, baked or not.

Chocolate Rugelach Recipe

Israeli rugelach is often yeast based, making the rugelach more of a croissant-like dough.

I prefer this American version best because to me they are more like a cookie.

Looking to add to your cookie repertoire this season?

Give rugelach a try. Everyone will be happy!

Need a Few More?

Hanukkah Recipes (Think Latkes and Other Good Things!)

air-fried-potato-latkes

Babka Rugelach

Babka-Cake

Mandel Bread (Jewish Biscotti)

Mandel Bread with Cinnamon and Sugar

I'd Love it if You'd Follow Me and Pin and Share:

Chocolate Rugelach Recipe

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate rugelach recipe

Chocolate Rugelach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 48 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Jewish
Print Recipe
Pin Recipe

Description

Chocolate Rugelach Cookies are a luscious little cookie made to go with your favorite cup of tea or a simple mocha latte. Even perfect with a cold glass of milk, these not too sweet, but very worthy cookie are so worth baking!


Ingredients

Units Scale

Rugelach Dough:

8 oz cream cheese at room temperature

1 stick unsalted butter at room temperature* or two if you want a richer dough

¼ c confectioner's sugar

1 t vanilla

2 ⅓ c all-purpose flour plus more for dusting

½ t kosher salt

1 large beaten egg for egg wash

Filling:

Nutella: if you would like a sweeter rugelach, spread 2 T on each piece of dough once it is rolled out

I love the the addition Nutella makes!

6 ounces bittersweet chocolate, finely chopped (or your favorite chocolate)

1 tablespoon granulated sugar

1 tablespoon light brown sugar

2 tablespoons cocoa powder

For the Topping:

2 tablespoons granulated sugar

¼ teaspoon ground cinnamon


Instructions

In the bowl of a stand mixer with the paddle attachment, combine cream cheese, butter and powdered sugar. Beat on low, gradually increasing speed to medium and mix for about two minutes, or until light and fluffy.

Add 1 t of vanilla and beat in. Add flour and salt (I usually cover my mixer with a clean dish towel so that the flour doesn't fly everywhere,) and mix until a smooth dough forms. Remove from bowl and shape into a large ball. Divide into 4 equal pieces and wrap each in plastic wrap. Refrigerate for about 1 hour.

Prepare filling by combining the finely grated chocolate with the cocoa and sugars.

Prepare topping by combining the cinnamon and sugar.

Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!) Line 2 baking sheets with parchment paper.

On a slightly floured surface, roll each piece of dough into a 4" by 12' log. Spread Nutella on in if using. Then sprinkle on about 3 T of the chocolate filling spreading over the entire surface. press mixture slightly into dough. From the long end, roll up dough like a jelly roll. Then slice each roll into 12 1" slices. Repeat with each section of dough.  Place 24 of them onto each baking sheet.

Beat egg and lightly brush a bit of egg wash onto each cookie. Sprinkle with cinnamon sugar filling.

Bake for 20 minutes, rotating pans halfway through and from from to back until the rugelach are golden.


Notes

Rugelach can be stored in an airtight container for up to two weeks. The dough can also be frozen and sliced from the logs when needed.

*If you prefer the dough richer, rather than more crisp like a pie crust, add an extra stick of butter.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook


Share this recipe!

More Cookies and Bars

  • lemon bars dusted with powdered sugar on green ceramic tray with lemons in background for can you freeze lemon bars
    Can You Freeze Lemon Bars (with recipe!)
  • pumpkin brownies recipe
    Easy Fudgy Pumpkin Brownies Recipe
  • raisin cookies
    Best Raisin Cookies Recipe
  • lavender shortbread cookies
    Easy Glazed Shortbread Lavender Cookie Recipe

Comments

    I Love Comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. sherry says

    December 13, 2021 at 6:32 pm

    i say yes to the Nutella. yum!

    Reply
  2. mjskitchen says

    December 08, 2021 at 7:21 pm

    Happy Hanukkah! Have never had a rugelach as far as I can remember. They certainly look delicious and those tiny little bites would make these very dangerous. How easy is it to stop eating them? 🙂

    Reply
  3. Susan says

    December 08, 2021 at 9:53 am

    I've yet to make rugelach myself but I know I would love your chocolate version, Abbe! 🙂

    Reply
    • Abbe says

      December 08, 2021 at 2:44 pm

      Thanks Susan, I would love to serve you some. Always a fun thing to make!

      Reply
  4. Liz says

    December 05, 2021 at 7:13 pm

    I made a batch for Tuesdays with Dorie or Daring Bakers.....way back when! I bet yours are a lot tastier than mine were!! Love the sound of your filling!

    Reply
    • Abbe says

      December 06, 2021 at 1:36 pm

      Well, as far as I'm concerned, they are all good! Thanks, Liz!

      Reply
  5. Healthy World Cuisine says

    December 04, 2021 at 3:10 pm

    Happy Hanukkah ! Always have loved these cookies as they are not too sweet. Thanks so much for posting them so we can make them at home.

    Reply
    • Abbe says

      December 06, 2021 at 1:38 pm

      Awww. Wish you could come over and have a few!

      Reply
  6. John / Kitchen Riffs says

    December 04, 2021 at 12:28 am

    Love these! Never made them, though. I totally need to. 🙂 Such a fun post -- thanks.

    Reply
Abbe Odenwalder - The Great American Recipe Season 2

Welcome!

You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

More about me

Popular Posts

  • Lots of Cheese QuesadillasCrispy Mini Cheese Quesadillas - Easy Party Recipe January 22, 2020
  • New Mexican Green ChileEasy Green Chile New Mexican Style October 23, 2019
  • Pepperidge Farm stuffingDelicious and Easy Pepperidge Farm Stuffing November 19, 2019
  • Cornbread Blueberry Bread PuddingEasy Cornbread Bread Pudding with Blueberries February 13, 2020
  • Peruvian Green SauceAmazing Peruvian Green Sauce Recipe January 7, 2021

Footer

↑ back to top

Notices

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

© 2011-2025 This is How I Cook. All Rights Reserved.

Chocolate Rugelach Recipes