Chocolate Rugelach

Learn how to make rich, delicious Chocolate Rugelach with easy, step-by-step instructions that guarantee cookie-making success. This simple guide walks you through creating the buttery dough, adding the chocolate filling, and rolling each pastry for perfect bakery-style rugelach every time.

Ingredients to Make Chocolate Rugelach Recipe

Rugelach are one of those little pastries that feel fancy, but are actually super easy to make at home. Classic rugelach cookies start with a soft, buttery dough that’s rolled up with a mixture of sugar, raisins and walnuts then baked until golden and flaky.

This recipe features a flavor twist, using a rich chocolate for the filling. If you’ve never made rugelach before, don’t worry, this is one of those recipes that looks impressive, but comes together with minimal fuss. They’re perfect for holiday cookie trays, gifting, or just keeping around for a sweet snack with coffee. Once you try this chocolate version, you’ll wonder why you haven’t been making them all along.

Checkout the following ingredients you’ll need to make Chocolate Rugelach from scratch: (Scroll down for full printable recipe card.)

Flour – All purpose flour forms the base of the cookie dough.
Butter – Unsalted butter for richness.
Cream Cheese – Softened cream cheese gives the dough a tender texture.
Sugar – Granulated sugar (white sugar) for sweetness.
Salt – Salt balances the flavor of the dough.
Flavoring – Vanilla extract enhances the flavor with creamy floral notes.
Nuts – Toasted chopped walnuts for texture. You could use pistachios, almonds or pecans.
Chocolate – Bittersweet chocolate and cocoa powder for a rich chocolaty flavor.
Sugar – A combination of light brown sugar and granulated sugar sweetens the chocolate filling.
Espresso – Espresso powder deepens the chocolate flavor.
Egg Wash – One large egg beaten with 1 tablespoon of cold milk helps the turbinado sugar stick.
Sugar in the Raw – Turbinado sugar sprinkled on the top for crunch and shine.

How to Make the BEST Chocolate Rugelach Recipe

Make the Dough – Cream the cheese and butter in a large bowl. Add granulated sugar, salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined.
Roll into a Disk – Roll it into a ball. Cut the ball in quarters, shaping each quarter into a flattened disc.
Refrigerate – Wrap each piece in plastic wrap and refrigerate until firm.
Toast Nuts – Preheat the oven to 350°F. Spread the walnuts on a sheet pan. Toast for 6 minutes, then set aside to cool.
Make the Chocolate Filling – Melt the chocolate. Stir in brown sugar, granulated sugar, cocoa powder, espresso powder and salt. Cool slightly just until soft and spreadable.
Roll Dough into a Circle – Roll each ball of dough into a 9-inch circle. Spread the dough with chocolate mixture and sprinkle with chopped walnuts.
Cut into Wedges – Cut the circle into 12 equal wedges, then roll starting with the large end (wide edge) roll up each wedge.
Place on Pan – Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Egg Wash – Brush each cookie with the egg wash and sprinkle with turbinado sugar.
Oven – Bake per the cooking time, until lightly golden brown. Remove to a wire rack and let cool.

Kitchen Equipment to Make Chocolate Rugelach

Stand mixer or hand mixer. You could also use a food processor to make the dough.
Large bowl.
Baking sheets.
Measuring cups and spoons.
Knife, pizza cutter or pastry cutter.

Recipe Variations, Tips and Substitutions

Rugelach are wonderfully versatile, and once you master the dough, you can fill them with just about anything. Here are some delicious sweet and savory variations to inspire your next batch:

Nuts – You can swap out the walnuts in this recipe for pistachios or pecans.
Chocolate Filling – You could make the filling using semi-sweet chocolate. It’s important to let it cool enough just until it’s spreadable. If you let it sit too long, it will harden and you’ll have to reheat it.
Cinnamon Walnut Rugelach – This flavor combination is a traditional choice featuring a cozy mix of cinnamon, sugar, and finely chopped walnuts. It’s warm, nutty, and perfect with a cup of coffee.
Apricot Rugelach -Sweet apricot preserves add bright flavor and a beautiful golden color. A sprinkle of your favorite nuts (I like almonds with this flavor!) or cinnamon takes it to the next level.
Raspberry Rugelach – Tart raspberry jam swirled with mini chocolate chips, white chocolate or chopped nuts creates a sweet, slightly tangy bite everyone loves.
Pecan Brown Sugar Rugelach – Cozy and caramel-like, this filling blends pecans with brown sugar for a fall-inspired twist.
Pistachio Rugelach – Finely chopped pistachios paired with honey or citrus zest add a fresh, slightly flavor that feels extra special.
Hazelnut Chocolate Rugelach – This variation pairs chocolate with toasted hazelnuts for a rich and irresistible filling using Nutella.
Savory Rugelach – You can also fill rugelach cookies with different fillings like spreadable garlic and herb cheese like Boursin cheese or Alouette cheese, a sprinkle of fresh herbs, or olive tapenade.

Storage and Leftovers

Leftovers – Rugelach keep beautifully at room temperature. Store them in an airtight container for up to 5 days. To keep the layers flaky, place a piece of parchment between each layer.
Refrigerator – If you need them to last a bit longer, refrigerate in an airtight container for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer – Rugelach freeze extremely well. Place cooled cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. To serve, thaw at room temperature or warm briefly in a low oven to refresh them.
Freezing the Dough – You can also freeze the unbaked rugelach dough discs or shaped cookies. Wrap tightly in plastic and freeze for up to 2 months. Thaw in the fridge before rolling or baking.

More Cookie Recipes to Make

Gingerbread Cookies are edible art for the whole family.
Kitchen Sink Cookies are filled to the brim with goodies.
Snowball Cookies have one thousand names and each one spells delicious.
Buttery homemade Pecan Cookies.
Cut Out Cream Cheese Sugar Cookies melt in your mouth!
Chocolate Dipped Pecan Lace Cookies are delicately delicious.
Cranberry Walnut Chocolate Chip Cookies feature fresh cranberries.
Pomegranate Cookies from Two Peas and Their Pod.

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