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!)
Have you tried those pumpkin-y little cuties yet? RIDICULOUSLY GOOD is the only way to describe them. One part pastry, one part cookie, all parts fabulous.
(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
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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.
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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.
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Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.
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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.
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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.
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Repeat with remaining dough and filling.
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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
OMG! I’ve done chocolate peanut butter hamentaschen but now I will have to try these! My mouth is watering!
Thank you Abbe! You’ll love it :)!
Never apologise for peanut butter and chocolate recipes!!!! Especially when they look this good 🙂
Awwww thank you! I will try never to apologize for choc + pb again!
I, for one will never ever complain about too much chocolate or peanut butter. We can do with more creative recipes like this, with those two magnificent ingredients. I tried making rugelach once, but didn’t get it right. Should really give it another go.
Thank you! I’m so glad you’re with me on the chocolate + pb thing. Definitely try again! It took me a few tries to get it right but once I did it was so worth it :).
Feel free to make AS MANY Chocolate/PB recipes as you want – it’s my fave combo!
Oh good! I’m glad we’re on the same page :). Thank you, Nichole!
Chocolate and PB is the best combo so keep ’em coming 🙂 Double chocolate makes these yummy treats even better!
THE BEST combo! Thank you Kelly! 🙂
You can never have enough Peanut butter and chocolate recipes! These look amazing!
Thank you Patrick! 🙂 🙂
These little babies look amazing and I am a total chocolate peanut butter addict. I’m afraid that I wouldn’t be able to stop at three! Your photos are just mouthwatering!
I’m a chocolate and peanut butter addict, too–clearly! Thank you so much, Julie!
Anything that has double chocolate is awesome:) Adding PB to double chocolate is even better! Beautiful shots too.
Double chocolate is double the fun, right? Thank you so much, Milena!
my “to make” list is way too long; rugelach has been on there for a least a couple of years, and it still hasn’t happened. too much to bake, not enough time!! but it needs to happen asap, esp this version bc i basically crave chocolate pb 24/7.
I’m so glad I’m not the only one who needs to eat chocolate and PB ALL THE TIME! Rugelach is so fun to make and the flavor possibilities are endless. You’ll have fun with it! Thank you, Heather!
These are so cute! Nothing wrong with too much PB and chocolate! I freaking love that combo!
Thank you so much, Georgie! Chocolate and PB forever! 🙂
YES! Chocolate and peanut butter is awesome!! Like, who doesn’t like that combo? One of my favourites ever! These look so unbelievably good and I know I would be tempted to eat the entire batch all by myself…and then want more, lol! Pinning these and they are happening soon! P.S. I totally agree with you that pumpkin should be a year round thing 🙂
Thank you so much, Dawn! I’m so glad you agree with year-round pumpkin :). Let’s try to make that a thing!
Hahahahah! That sounds like something I would do! Eat three before leaving the parking lot! Who can resist?! And never apologize for chocolate and peanut butter! These look amazing, my friend!
Thank you so much Annie! Ever since that day I buy one pb egg and one only to avoid repeating my mistake!
Holy smokes, these look soooo good!!! Mouth = watering!!! <3 – http://www.domesticgeekgirl.com
Thank you so much Gingi! 🙂
Feel free to send a plateful this way <3 🙂
Any time! I’m happy to :). thank you!
OMG! If I knew rubella he came in chocolate-peanut butter, I’d have been all over it – this combination beats every other, for sure. Will pin this!
Chocolate-peanut butter is the best combo isn’t it? Thank you Laura!
What a palatable treat, especially for people with fondness for sweets, Kelsie!
Thank you Agness! It’s pretty great for us sweet lovers 🙂
Hello, I made some peanut butter chocolate rugelach a few days ago with regular dough (can’t wait to try it with your chocolate dough!) and I didn’t like how the mini chocolate chips made rolling awkward and made the finished cookie not quite as pretty. I was wondering, what would happen if I melted chocolate into peanut butter, spread on the chocolate-peanut butter filling, and froze the cookies before baking? I’m trying to determine if the filling would just melt out or if it would behave similarly to how the chips do… Thanks!
Hi Emily! I actually think melting the chocolate and pb together is a great idea–I don’t think it would melt out. The only problem I can foresee is that once you melt the two together, you might end up with a little extra filling (which makes rolling the cookies difficult if you use all of it). That part may take some tweaking, but my hunch is that everything would be fine, especially if you freeze them first. Also, if you find the mixture too runny after you melt the chocolate and pb together, let it sit at room temp for a bit to thicken. Let me know how everything turns out!