Peanut Butter & Chocolate Rugelach

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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.

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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!

Peanut Butter & Chocolate Rugelach
Prep time
Cook time
Total time
Peanut butter and chocolate rugelach- a cookie so good it inspired two marriage proposals!
Recipe type: Dessert
Cuisine: Jewish
Serves: 48
  • For dough:
  • 2 sticks cold unsalted butter, cut into chunks
  • 8 ounces cold cream cheese, cut into chunks
  • ⅓ cup sour cream or Greek yogurt
  • ½ cup of granulated sugar, plus more for sprinkling
  • 2 cups all-purpose flour, plus more for rolling out dough
  • 2 teaspoons vanilla extract
  • For filling:
  • 1 cup creamy peanut butter
  • 8 ounces bitter sweet chocolate, finely chopped
  • ⅔ cup granulated sugar
  • 2 teaspoons cinnamon
  1. In a large bowl, cream together butter, cream cheese and sour cream with a stand or hand mixer.
  2. Add in sugar, flour and vanilla. Beat again until all ingredients are combined to form a sticky dough.
  3. Divide the dough into four equal size balls and flatten each into disks. Wrap each in saran wrap and chill for two hours or overnight in the refrigerator.
  4. In a small bowl, combine finely chopped bittersweet chocolate, granulated sugar and cinnamon.
  5. With a rolling pin, roll out each disk on a floured surface into a circle, about 9 inches across and ⅛ inch think keeping the other balls in the refrigerator until you are ready for them.
  6. Spread a thin layer of peanut butter (about ¼ cup) on the circle, sprinkle evenly with chocolate mixture.
  7. Preheat oven to 350 degrees F.
  8. Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a foil lined sheet, with the tip on the bottom, sprinkle with more sugar and chill in the refrigerator for 20 minutes.
  9. Bake for 20-25 minutes or until golden. Cool and enjoy!

This recipe originally appear in The Jewish Week!

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  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?