Peanut Butter & Chocolate Rugelach

Chocolate Peanut Butter Rugelach

Chocolate Peanut Butter Rugelach 2

Before I started my Jewish food blog, and developed a love for making lox, brisket and bagels, my passion was baking. I made elaborately decorated cupcakes, chunky chocolate chip cookies and layered birthday cakes. But my rugelach became what I was known for and continues to be my most requested treat. I have had no fewer than two marriage proposals over these cookies.

Chocolate Peanut Butter Rugelach 1

Chocolate Peanut Butter Rugelach 6

They are that good! (Still single, sorry Bubbe.) But I’m always looking for ways to switch up the recipe and one up myself. With both all-purpose flour and peanut butter out the week of Passover, this recipe seemed like the perfect way to dive back into chametz. Plus, peanut butter and chocolate is arguably the best flavor combination on earth. Thus, I bring you Peanut Butter & Chocolate Rugelach! Not surprisingly, these totally delicious and totally addictive. I even froze the ones I didn’t give away to hide them from myself, but the suckers are just as good, if not better, straight out of the freezer. Don’t say I didn’t warn you!

Check out the full recipe on Jewish Week!

Chocolate Peanut Butter Rugelach 4

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Comments

  1. Allison says

    new to this blog and love it. Looks so yummy, definitely going to to try. quick probably dumb question – do you have print button for your recipes? I cannot find it.

    • says

      Thanks, Allison! This recipe is on The Jewish Week’s site, but on normal recipes there is a print button on the top right of the recipe. Let me know if you don’t see it!

  2. Ilene Moore says

    If you are creaming together the cream cheese and butter and sour cream, should they be room temperature instead of cold? Wouldn’t they cream easier that way?

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