Buttery, flaky, and filled with rich chocolate, this chocolate rugelach recipe is a showstopping treat. Perfect for holidays, celebrations, or cozy weekends, each bite offers a blend of tender pastry and warm cocoa sweetness. The crescent-shaped cookies have an irresistible charm and a delightful contrast between crisp exterior and soft, melty center—making them a standout on any dessert table.
Ingredient Breakdown
The foundation of this dough rests on three dairy powerhouses: butter, cream cheese, and sour cream. Together, they create a pastry that’s both tender and rich. The butter provides structure and flakiness, while the cream cheese contributes to the dough’s slight tang and tender bite. Sour cream softens the dough and adds subtle creaminess, making it easier to roll and bake into delicate layers.
Semisweet chocolate is the perfect choice for the filling—sweet enough to satisfy without overpowering the buttery dough. Its balanced cocoa intensity melts smoothly, creating a luscious spread that pairs harmoniously with the cinnamon and brown sugar.
A sprinkle of sugar and spice brings warmth and sweetness. Brown sugar deepens the flavor with its molasses undertones, while cinnamon adds a whisper of spice that complements the chocolate. A touch of salt rounds out the taste and enhances the richness of every bite.
Though optional, the finishing touches—coarse sugar or colorful nonpareils—bring an extra crunch and sparkle to the final product. They not only add visual appeal but also introduce a textural contrast that elevates the overall experience.
Step-by-Step Preparation Guide
To start, prepare the dough by combining flour, sugar, and salt in a food processor. Add cold cubes of butter and cream cheese, followed by sour cream. Pulse just until the mixture resembles coarse crumbs. The goal is to retain small, visible pieces of butter and cream cheese for that signature flakiness.
Turn the dough out onto a clean surface and gently gather it into a cohesive log. Avoid excessive handling, which can warm the butter and alter the dough’s structure. Divide the log into four portions, shape each into a disk, and wrap tightly in plastic. Let the dough chill in the refrigerator for at least an hour—longer if possible. This rest period allows the gluten to relax and the fat to firm up, making rolling easier and more effective.
For the filling, melt the semisweet chocolate in short bursts in the microwave, stirring between intervals until smooth. Blend in the brown sugar, cinnamon, and salt. While the mixture may look gritty at first, it will bake into a smooth, velvety center.
Once the dough is cold and ready, roll out one disk at a time into a thin circle about 10 inches across. Spread a quarter of the chocolate mixture evenly over the dough. Using a sharp knife or pizza cutter, slice the circle into 16 equal wedges. Working from the wide end, roll each triangle toward the center to create the iconic crescent shape.
Arrange the rugelach on a parchment-lined baking sheet, spacing them at least two inches apart. Whisk an egg with a splash of water and brush the tops of the cookies with this egg wash. Finish by sprinkling with sugar or nonpareils for a festive touch.
Bake at 350°F (175°C) for about 25 minutes, or until golden brown. Allow the cookies to cool completely on the baking sheet before serving to ensure the chocolate sets properly and the texture is just right.
Recipe Tips & Frequently Asked Questions
Avoid overmixing the dough to preserve flakiness
Too much mixing will break down the butter and create a tough pastry. Pulse the mixture just until crumbly for the best results.
Roll dough evenly to prevent uneven baking
An even thickness ensures uniform baking and a consistent texture throughout each cookie.
Work quickly when assembling to keep the chocolate spreadable
Once the chocolate is applied, roll promptly. It can harden quickly, making the dough harder to work with.
Use parchment to prevent sticking and ensure easy cleanup
Parchment paper makes it easy to lift the rugelach off the pan without tearing and saves time on cleanup.
Refrigerate the dough longer for easier rolling
Chilled dough is less sticky and more forgiving when shaping, helping create clean, neat crescents.
Can I freeze the dough or the baked rugelach?
Yes, the dough can be frozen for up to a month, and baked cookies freeze well for 2–3 weeks when stored in an airtight container.
What’s the best chocolate to use?
A good-quality semisweet chocolate bar works best. Avoid chocolate chips, which often contain stabilizers that prevent smooth melting.
Can I make this without a food processor?
Yes. Use a pastry cutter or two forks to cut the butter and cream cheese into the flour until the mixture is crumbly.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze and thaw as needed.
What to Serve With This Recipe
Serve chocolate rugelach with a warm latte or spiced chai for a cozy afternoon treat. The rich pastry contrasts beautifully with the bold flavors of coffee or tea.
For a fresh touch, pair the cookies with a side of fruit—think sliced oranges, fresh berries, or a berry compote. The brightness balances the richness of the dough and chocolate.
To transform rugelach into a plated dessert, add a scoop of vanilla bean or cinnamon ice cream. The warmth of the cookie and the chill of the ice cream create a satisfying contrast in both texture and temperature.
Creative Filling Variations
For a fruity twist, swap the chocolate with a layer of raspberry or apricot preserves. The tangy-sweet flavor pairs beautifully with the tender pastry.
Try a nutty version by using hazelnut spread or almond paste instead of chocolate. Sprinkle chopped toasted nuts over the filling before rolling for added texture and flavor.
For more variety, mix in chopped dried cherries, cranberries, or currants with the filling. They add chewiness and a pleasant burst of tartness to each bite.
Chocolate rugelach combines flaky pastry with rich filling for a crowd-pleasing dessert that’s surprisingly simple to make. Whether shared or savored solo, these cookies are pure baking joy. From their delicate crescents to their melty chocolate centers, they’re a treat worth making again and again.
Ingredients
For the Dough
¼ cup (50 g) granulated sugar
¼ heaping teaspoon table salt
2 cups (250 g) all-purpose flour
⅓ cup (80 g) sour cream
1 cup (226 g) unsalted butter, very cold and cut into 16 pieces
6 oz (170 g) cream cheese, very cold and cut into 16 pieces
For the Chocolate Filling
8 oz (226 g) semisweet chocolate¹
¼ cup (50 g) brown sugar
¼ to ½ teaspoon ground cinnamon, optional (use more for a bolder flavor)
⅛ teaspoon salt
Topping
1 egg (any size)
1 teaspoon water
Coarse sugar or nonpareil sprinkles, optional for decoration
Instructions
Place the flour, granulated sugar, and salt into the bowl of a food processor and pulse a few times to blend the dry ingredients evenly.
Scatter the cold butter and cream cheese pieces over the flour mixture. Add the sour cream as well. Pulse the mixture just until the butter and cream cheese are distributed in small, uneven chunks—some about the size of chocolate chips. The dough will appear crumbly, and that’s exactly what you want—avoid overmixing.
Transfer the crumbly mixture onto a clean work surface. Press and gather it together gently until it forms a cohesive log, being careful not to over-handle and warm the dough.
Cut the dough into four equal portions and shape each into a flat disk about ½ to 1 inch thick. Wrap each disk in plastic wrap and refrigerate for a minimum of 1 hour or up to 5 days.
Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Set it aside.
Chocolate Filling
Break or chop the semisweet chocolate into small, uniform pieces. Microwave in short 20-second bursts, stirring between each, until completely melted and smooth.
Stir the brown sugar, cinnamon, and salt into the melted chocolate. The mixture may look gritty, but this is normal—those sugar crystals will melt beautifully in the oven. Set the filling aside.
Take one dough disk from the fridge and place it on a lightly floured surface. Roll it out into a circle approximately 10 inches in diameter. Spread one-quarter of the chocolate filling evenly over the surface in a thin, consistent layer.
Using a sharp knife or pizza cutter, divide the circle into 16 narrow wedges, like slicing a pizza. Beginning from the wider edge, gently roll each wedge toward the center to form crescent-shaped cookies. Transfer each piece to the prepared baking sheet, spacing them about 2 inches apart. Work swiftly, as the chocolate may begin to firm up. If it does harden slightly, it will still roll and bake beautifully.
Whisk together the egg and water to make an egg wash. Using a pastry brush, lightly coat each piece of rugelach with the wash. Sprinkle the tops with coarse sugar or nonpareil sprinkles if using, which will add a festive look and delightful texture.
Place the baking sheet on the center rack of the oven and bake at 350°F (175°C) for about 25 minutes, or until the cookies are golden brown and slightly crisp.
Allow the rugelach to cool completely on the baking sheet before serving.
Chocolate Rugelach Recipe
Ingredients
For the Dough
- ¼ cup 50 g granulated sugar
- ¼ heaping teaspoon table salt
- 2 cups 250 g all-purpose flour
- ⅓ cup 80 g sour cream
- 1 cup 226 g unsalted butter, very cold and cut into 16 pieces
- 6 oz 170 g cream cheese, very cold and cut into 16 pieces
For the Chocolate Filling
- 8 oz 226 g semisweet chocolate¹
- ¼ cup 50 g brown sugar
- ¼ to ½ teaspoon ground cinnamon optional (use more for a bolder flavor)
- ⅛ teaspoon salt
Topping
- 1 egg any size
- 1 teaspoon water
- Coarse sugar or nonpareil sprinkles optional for decoration
Instructions
- Place the flour, granulated sugar, and salt into the bowl of a food processor and pulse a few times to blend the dry ingredients evenly.
- Scatter the cold butter and cream cheese pieces over the flour mixture. Add the sour cream as well. Pulse the mixture just until the butter and cream cheese are distributed in small, uneven chunks—some about the size of chocolate chips. The dough will appear crumbly, and that’s exactly what you want—avoid overmixing.
- Transfer the crumbly mixture onto a clean work surface. Press and gather it together gently until it forms a cohesive log, being careful not to over-handle and warm the dough.
- Cut the dough into four equal portions and shape each into a flat disk about ½ to 1 inch thick. Wrap each disk in plastic wrap and refrigerate for a minimum of 1 hour or up to 5 days.
- Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Set it aside.
Chocolate Filling
- Break or chop the semisweet chocolate into small, uniform pieces. Microwave in short 20-second bursts, stirring between each, until completely melted and smooth.
- Stir the brown sugar, cinnamon, and salt into the melted chocolate. The mixture may look gritty, but this is normal—those sugar crystals will melt beautifully in the oven. Set the filling aside.
- Take one dough disk from the fridge and place it on a lightly floured surface. Roll it out into a circle approximately 10 inches in diameter. Spread one-quarter of the chocolate filling evenly over the surface in a thin, consistent layer.
- Using a sharp knife or pizza cutter, divide the circle into 16 narrow wedges, like slicing a pizza. Beginning from the wider edge, gently roll each wedge toward the center to form crescent-shaped cookies. Transfer each piece to the prepared baking sheet, spacing them about 2 inches apart. Work swiftly, as the chocolate may begin to firm up. If it does harden slightly, it will still roll and bake beautifully.
- Whisk together the egg and water to make an egg wash. Using a pastry brush, lightly coat each piece of rugelach with the wash. Sprinkle the tops with coarse sugar or nonpareil sprinkles if using, which will add a festive look and delightful texture.
- Place the baking sheet on the center rack of the oven and bake at 350°F (175°C) for about 25 minutes, or until the cookies are golden brown and slightly crisp.
- Allow the rugelach to cool completely on the baking sheet before serving.
Notes
-
Chocolate:
- Use chocolate bars for best results, or substitute with 1 ⅓ cups of chocolate chips.
- Both dark and milk chocolate work well in this recipe.
-
No Food Processor?
- You can make this recipe without a food processor.
- Use a pastry cutter or two knives to cut the butter and cream cheese into the flour.
- Stir in the sour cream and continue with the recipe as directed.
-
Storing:
- Keep cookies at room temperature for up to 5 days.
- Leave them uncovered for a crisp texture.
- Cover them if you prefer a softer bite.
-
Freezing Options:
- Freeze dough disks for several months; thaw overnight in the fridge before using.
- Assembled cookies can be frozen before baking—skip the egg wash.
- When ready to bake, brush with egg wash, sprinkle with sugar, and bake from frozen (add a few extra minutes).
- Baked rugelach can also be frozen for several months.
