Other than the required patience to chill the dough, these peanut butter chocolate rugelach are easy to make. Just roll out, spread, roll up, and bake!
Generally, people seem to not like any recipes the require a trip to the fridge to chill out. I get it, you set off on this journey to make what your heart desires and you don’t want to wait for it.
Personally, I love a good chill step. As someone who runs a blog with a day job I sometimes don’t have time after work to complete an entire recipe from start to finish. Having a chill spot in the middle that I can prep one day and finish the next is most appealing.
These peanut butter chocolate rugelach are one of those recipes, so if you don’t have the patience to chill out, I’m sorry. You can surely try to power through but I cannot vouch for how they will turn out. Usually not chilling the dough results in a baked good that does not hold its shape as well. You’ve been warned.
But chilling aside, these peanut butter chocolate rugelach are quite easy to make. How does one make peanut butter chocolate rugelach you ask? The dough comes together in a snap thanks to your food processor and the filling it simply crunchy peanut butter. So all you have to do then is roll out the dough, spread it with peanut butter, roll it up, brush with a little egg wash, and bake!
Peanut Butter Recipes
- Chocolate Peanut Butter Buckeyes from Jen Around the World
- Peanut Butter Banana Bread from Magical Ingredients
- Peanut Butter Chocolate Chip Cookies from Hezzi-D’s Recipe Box
- Peanut Noodles with Chicken from Palatable Pastime
- Thai Chicken and Rice with Spicy Peanut Sauce from That Recipe
- 1 cup all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 4 oz. cold cream cheese, cubed
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 1 large egg, yolk and white divided
- 1 tsp vanilla extract
- Powdered sugar
- 1 cup crunchy peanut butter
- Coarse sugar, optional
- In the bowl of a food processor with the dough blade, combine the flour, cocoa powder, and salt. Pulse several times to combine.
- Add the cubes of cream cheese and butter to the flour. Pulse until coarse crumbs form, about 10 pulses.
- In a small bowl, whisk together the egg yolk and vanilla extract. Drizzle over the butter-flour mixture. Process until the dough starts to clump together and forms a dough.
- Remove dough from the food processor and shape into 2 balls, flatten into 1-inch-thick disks, wrap in plastic wrap, and refrigerate at least 2 hours or up to 3 days*.
- When ready to bake the rugelach, heat the oven to 350°F. Line two baking sheets with parchment paper. or silicone baking mats; set aside.
- On a clean work surface, sprinkle with powdered sugar. Unwrap one disk of dough then sprinkle the surface of the dough and the rolling pin with more powdered sugar. Roll the dough from the center out into a circle about 12 inches wide and 1/8-inch thick.
- Spread 1/2 cup of crunchy peanut butter in thin layer evenly over the surface of the dough, covering it all the way to the edges of the dough.
- Using a pizza cutter or sharp knife, cut the dough into 16 wedges. Starting from the outer edge and moving towards the center, roll up each wedge. Transfer to prepared baking sheet, edge tucked underneath, 2 inches apart.
- Place baking sheet with rugelach in the fridge to chill for 20 minutes. Meanwhile, fill and roll the second disk of dough, filling up the second baking sheet.
- After chilling, in a small bowl whisk together the egg white and a teaspoon of water. Brush the tops of the rugelach and sprinkle with coarse sugar, if using.
- Bake for 20-25 minutes, or until golden-brown. Cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
*You can also freeze for up to 3 months (thaw in the refrigerator before using).