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Chocolate Cream Cheese Rugelach

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
115 min
SERVINGS
32 servings
Dessert Jewish
Chocolate Cream Cheese Rugelach
Ingredients
  • 1 cup margarine
  • 1 (8 ounce) package cream cheese, softened
  • 2 3/4 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup instant hot chocolate mix
  • 1/4 cup semisweet chocolate chips
Instructions
1
Combine the margarine and cream cheese in a large bowl using an electric mixer until they are fully incorporated. Proceed with blending the mixture until it reaches a smooth consistency.
2
Next, incorporate the flour, 1/2 cup of sugar, and vanilla into the mixture. Cover the bowl with plastic wrap and refrigerate the dough for later use.
3
In a separate bowl, combine 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set this mixture aside for the time being.
4
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet with some non-stick cooking spray to prevent the cookies from sticking.
5
Divide the dough into four equal parts. Roll out each portion of dough into a 10 to 12-inch circle shape on a lightly floured surface.
6
Spread a thin layer of the chocolate filling mixture onto each dough circle. Cut each circle into 8 wedges, and then roll each wedge from the wide end towards the thin end.
7
Place the rolled cookies point-side down on the prepared baking sheet.
8
Bake the cookies in the preheated oven until they turn golden brown, taking around 25 to 30 minutes. Remove the cookies from the baking sheet and let them cool for 10 minutes before transferring them to a wire rack to cool completely.