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Peanut Butter & Chocolate Rugelach

Amy Kritzer
Peanut butter and chocolate rugelach- a cookie so good it inspired two marriage proposals!
0 from 0 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine Jewish
Servings 48


  • For dough:
  • ½ cup of granulated sugar plus more for sprinkling
  • 2 cups all-purpose flour plus more for rolling out dough
  • 2 sticks cold unsalted butter cut into chunks
  • 1/3 cup sour cream
  • 8 ounces cold cream cheese cut into chunks
  • 2 teaspoons vanilla
  • For filling:
  • 1 cup creamy peanut butter
  • 8 ounces bitter sweet chocolate finely chopped
  • 2/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 egg yolks and 1 teaspoon water for egg wash


  • In a medium bowl, whisk together sugar, cardamom, salt and flour. Place flour mixture, cold butter and cream cheese in a food processor and pulse just until combined. You should have a crumbly dough. Then add in sour cream and vanilla. Pulse just until combined into a clumpy dough. Do not overmix.
  • (If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a spoon, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, and vanilla and combine. Lastly, add in flour and mix with a spoon or yoru hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)
  • Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or ideally overnight. It also freezes well for up to 2 months.
  • In a small bowl, combine finely chopped bittersweet chocolate, granulated sugar and cinnamon.
  • With a rolling pin, roll out each disk on a lightly floured surface into a circle, about 9 inches across and 1/8 inch think keeping the other balls in the refrigerator until you are ready for them.
  • Spread a thin layer of peanut butter (about ¼ cup) on the circle, sprinkle evenly with chocolate mixture.
  • Preheat oven to 350 degrees F.
  • Cut the circle into 12 triangles with a sharp knife or pizza cutter. 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 parchment lined sheet, with the tip on the bottom, and freeze for 30 minutes to prevent spreading.
  • Whisk together egg yolks and water for egg wash and wash over rugelach. Bake for 20-25 minutes or until golden. Cool and enjoy!
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