Chocolate peanut butter rugelach are one part cookie, one part pastry, all parts DELICIOUS! And they’re not too difficult to make either.
Sorry! So sorry for posting yet ANOTHER chocolate and peanut butter recipe. This is the last one (for this week anyway). My life, it seems, revolves around finding ways to incorporate chocolate and peanut butter into every recipe.
Because peanut butter cups are my life.
Tell me I’m not the only one whose dreams literally are always tinted the color of the Reese’s wrapper. True life: I once bought a six-pack of peanut butter cup eggs and ate three of them before I made it out of the Walmart parking lot. That was the most delicious and worth it stomachache I’ve ever experienced.
I’ve had the idea of double chocolate peanut butter rugelach on my mind ever since I made this pumpkin spice rugelach last fall. (OK it was more like summer but I was SO excited for pumpkin season!)
(Can we just agree pumpkin should be enjoyed year-round, not relegated to fall baking? Awesome. Thank you!)
You get that same cookie/pastry/fabulous combo with this choc+pb version. What I love about them is that they’re not overly sweet or chocolate-y. You get a perfect hint of chocolate but you can still taste the peanut butter underneath, without feeling like you’re going to develop cavities in every tooth.
And good news—they’re tiny little guys so you can eat three of them and NOT get a stomachache. So if you’re like me and unable to control yourself when it comes to cookies or chocolate or PEANUT BUTTER fear not.
They’re really not difficult to make either. The dough comes together quickly in the food processor and it rolls out nicely once chilled. Just be sure you’re lifting it off the counter as you roll it; this helps prevent sticking.
Chocolate and peanut butter lovers unite! I’ll bring the rugelach.
Chocolate peanut butter rugelach cookies are a bite-sized and delicious treat!
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 8 ounces cold cream cheese cut into cubes
- 1 cup cold unsalted butter cut into cubes
- 1 teaspoon vanilla extract
- 2 egg yolks
- powdered sugar for dusting
- 1/4 cup + 2 tablespoons creamy peanut butter
- 1/4 cup mini chocolate chips
Combine flour, cocoa powder, sugar, and salt in the bowl of a food processor and pulse several times. Sprinkle the cream cheese and butter over the flour and pulse 10 to 12 times, until coarse crumbs form. Whisk egg yolks and vanilla together in a small bowl and add to the flour mixture. Process until dough clumps together into large pieces.
Turn dough out onto the counter and press into a ball. Divide into 4 equal pieces, flattening each piece into a 1-inch-thick disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.
Sprinkle a work surface generously with powdered sugar. Remove one disk of dough from the fridge and allow to warm for about 1 minute on the counter. Sprinkle dough and rolling pin with additional powdered sugar and roll dough to 1/8-inch thick circle. Spread about 1 1/2 tablespoons of peanut butter over the circle, going all the way to the edge. Top with 1 tablespoon of mini chocolate chips.
Using a pizza cutter or a long knife, cut the dough into 16 wedges. Starting from the outer edge of each wedge, roll the cookies up. Place one inch apart onto prepared baking sheets. (Be sure the tip of each cookie is tucked underneath.) Place baking sheets in the freezer for 20 minutes before baking.
Repeat with remaining dough and filling.
Bake until golden around edges, 20 to 25 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container at room temperature for up to 1 week.
Adapted from Food52