Easy Chocolate Rugelach Recipe

Rich, chocolatey, and oh-so-satisfying.

Yvonne Ruperti

This rugelach has a tender, buttery dough and a rich chocolate filling.


  • The filled dough logs can be made ahead and frozen. Make sure to wrap well. Defrost logs in refrigerator (until just soft enough to cut) before cutting and baking.
  • Dough will get soft as it warms up. Make sure to only work with one piece at a time, keeping remaining dough chilled.

Recipe Facts

Active: 20 mins
Total: 2 hrs
Serves: 48 cookies

Rate & Comment


For the Dough:

  • 8 ounces (2 sticks) unsalted butter, softened

  • 8 ounces cream cheese, softened

  • 3 tablespoons granulated sugar

  • 1 tablespoon light brown sugar

  • 1/4 teaspoon table salt

  • 1 1/2 teaspoons pure vanilla extract

  • 2 cups (about 10 ounces) all-purpose flour

For the Filling:

  • 6 ounces bittersweet chocolate, finely chopped

  • 1 tablespoon granulated sugar

  • 1 tablespoon light brown sugar

  • 2 tablespoons cocoa powder

For the Topping:

  • 2 tablespoons granulated sugar

  • 1/4 teaspoon ground cinnamon


  1. In bowl of a stand mixer fitted with a paddle attachment, mix butter, cream cheese, granulated sugar, brown sugar, and salt on medium speed until completely combined, about 1 minute. Mix in vanilla until combined. Mix in flour until combined.

  2. Pat dough into an 8-inch square, wrap dough in plastic wrap, and chill until fairly firm, about 1 hour. In the meantime, mix together ingredients for filling in medium bowl.

  3. Adjust oven rack to upper-middle and lower-middle positions. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.

  4. Cut dough into 4 equal pieces. On a floured surface, and working one piece of dough at a time, roll out into a 12-inch by 4-inch strip. Sprinkle 1/4 of the chocolate mixture onto dough and gently press into dough to adhere.

  5. Working from the long end, gently roll dough strip into a 12-inch long log, making sure seam is at the bottom. Cut log into 1-inch pieces and place on one half of the baking sheet, evenly spacing apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. (You should have 24 rugelach per pan).

  6. In small bowl, stir together sugar and cinnamon, and sprinkle on rugelach. Bake until rugelach is light golden brown, 20 to 25 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for 5 minutes on pan, then transfer rugelach to wire rack to cool completely.

Special equipment

stand mixer fitted with paddle attachment, 2 rimmed baking sheets, rolling pin

This Recipe Appears In

Nutrition Facts (per serving)
104 Calories
7g Fat
8g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 48
Amount per serving
Calories 104
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 22%
Cholesterol 15mg 5%
Sodium 29mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 5%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)