Peanut Butter Chocolate Rugelach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEANUT BUTTER & CHOCOLATE RUGELACH



Peanut Butter & Chocolate Rugelach image

Peanut butter and chocolate rugelach- a cookie so good it inspired two marriage proposals!

Provided by Amy Kritzer

Categories     Dessert

Time 50m

Number Of Ingredients 13

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

Steps:

  • 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!

CHOCOLATE RUGELACH



Chocolate Rugelach image

Many bakeries make chocolate rugelach, but they taste so much better when they are homemade. Traditionally, they are filled with a cinnamon nut mixture, but everything is better with chocolate! -Fern Holody, Lavallette, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 dozen

Number Of Ingredients 13

1 cup unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup sour cream
5 tablespoons sugar, divided
1-3/4 cups all-purpose flour
8 ounces semisweet chocolate, chopped
1 cup chopped walnuts
1/3 cup dried currants
1-1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry jam
2 tablespoons plus 2 teaspoons water, divided
1 large egg white
4 teaspoons cinnamon sugar

Steps:

  • In a large bowl, beat butter and cream cheese until smooth. Add sour cream and 2 tablespoons sugar, mix until combined. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap and refrigerate 30 minutes or until easy to handle. , Preheat oven to 350°. Place chocolate, nuts, currants, cinnamon and remaining 3 tablespoons sugar in a food processor; cover and process until finely chopped. In a microwave-safe bowl, combine jam and 2 tablespoons water. Microwave on high until thinned, 5-10 seconds; whisk., Working with one portion of dough at a time, roll each into a 10-in. circle on a well floured surface. Brush with one fourth of the jam mixture. Sprinkle with one fourth of the chocolate mixture (about a half cup), pressing lightly to adhere. Cut each into 12 wedges. Roll up wedges from the wide ends; place 2 in. apart on parchment-lined baking sheets, point side down. In a small bowl, whisk egg white and remaining 2 teaspoons water; brush over pastries. Sprinkle with cinnamon-sugar., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 125 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 10mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE BABKA RUGELACH



Chocolate Babka Rugelach image

These festive, fudgy confections are a mash-up of two traditional Jewish favorites: rugelach and chocolate babka. They have a tender, flaky pastry wrapped around a bittersweet truffle-like filling that's sprinkled with chopped nuts or cocoa nibs for a contrasting crunch. A topping of Demerara sugar adds texture, and a little flaky sea salt cuts the sweetness perfectly. These are best served within five days of baking (store them in an airtight container at room temperature). They also freeze well for up to one month, with parchment or waxed paper between layers.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h30m

Yield 4 dozen rugelach

Number Of Ingredients 21

1 (8-ounce/225-gram) block cream cheese, softened
1 cup/225 grams unsalted butter, softened, plus more for the pans, if you like
1/4 cup/50 grams granulated sugar
1 teaspoon vanilla extract
2 cups/255 grams all-purpose flour, plus more for rolling
1/2 teaspoon fine sea or table salt
1/4 cup/50 grams granulated sugar
6 tablespoons/88 milliliters heavy cream
Pinch of fine sea or table salt
3 ounces/85 grams extra bittersweet chocolate, preferably 66 to 74 percent cocoa, coarsely chopped
1/4 cup/61 grams unsalted butter, diced, at room temperature
1 teaspoon vanilla extract
1/2 cup/63 grams all-purpose flour
3 tablespoons/45 grams granulated sugar
1 1/2 tablespoons/11 grams cocoa powder
1/2 teaspoon fine sea or table salt
4 1/2 tablespoons/64 grams unsalted butter, melted
1/2 cup/75 grams finely chopped toasted nuts, such as pistachios, walnuts, or pecans, or use cocoa nibs
2 tablespoons Demerara sugar, for sprinkling
Flaky sea salt, for sprinkling
Milk, for brushing

Steps:

  • Make the dough: Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
  • Scrape dough onto plastic wrap. Divide dough into 4 portions, form each into a disk and wrap each in plastic wrap. Refrigerate for 2 hours or up to 5 days.
  • Prepare the fudge: In a medium saucepan over medium heat, combine sugar, cream, and salt. Simmer, stirring occasionally, until sugar dissolves completely, about 5 minutes. Scrape mixture into a bowl. Add chocolate, butter and vanilla, and let sit for 5 minutes to soften the chocolate, then mix until melted and smooth. (Fudge can be made up to 2 weeks ahead and stored, covered, in the refrigerator. Let come to room temperature before using; it's too firm to spread when cold.)
  • Make the crumb filling: In a small bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and the mixture forms large, moist crumbs. Set aside.
  • Line 4 baking sheets with parchment paper or nonstick liners, or lightly butter the pans, if you like. Working with 1 piece of dough at a time, remove it from refrigerator and allow it to sit at room temperature for about 5 minutes, or until malleable enough to roll out.
  • On a clean, lightly floured work surface, roll out dough into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to the work surface.
  • Using the back of a spoon, evenly spread 2 tablespoons of fudge onto the rolled-out dough. Sprinkle about 1/2 cup of sugar cocoa crumbs over fudge. Sprinkle 2 tablespoons of chopped nuts over the crumbs, and, using your hands, press the filling firmly and evenly into the dough.
  • Using a sharp knife, cut the dough circle into 12 triangles, like pieces of a pie. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
  • Place rugelach, narrow tip tucked beneath, on a prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape in the oven. Repeat with the remaining dough, fudge and filling. (Clean your work surface before rolling out the next batch of dough.)
  • When ready to bake, heat oven to 350 degrees. In a small bowl, stir together Demerara sugar and a large pinch of flaky salt. Brush rugelach with milk and sprinkle sugar-salt mix on top.
  • Bake, 2 sheets at a time, until lightly browned, 17 to 25 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to a wire rack to cool completely.

CHOCOLATE PEANUT BUTTER OATMEAL COOKIES



Chocolate Peanut Butter Oatmeal Cookies image

These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1/2 cup butter or margarine, softened
2 eggs
1 cup milk chocolate chips
1 cup Reese's Pieces™ peanut butter candy in a crunchy shell
1/2 cup chopped walnuts, toasted if desired

Steps:

  • Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
  • On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
  • Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g

More about "peanut butter chocolate rugelach recipes"

CHOCOLATE, PEANUT BUTTER AND BANANA RUGELACH | RECIPES
chocolate-peanut-butter-and-banana-rugelach image
Web Instructions. Combine powdered chocolate-peanut butter, WW Smoothie mix, and water in a small bowl. Spread evenly across Flat Out leaving a …
From weightwatchers.com
Servings 12
Total Time 5 mins
  • Roll pizza crust widthwise into a tight log. Use a serrated knife to cut into 12 pieces. Sprinkle with confectioners sugar and enjoy.


PEANUT BUTTER CHOCOLATE RUGALACH | CANADIAN LIVING
peanut-butter-chocolate-rugalach-canadian-living image
Web Follow us! Sign Up For Our Newsletters. Sign Up Now. Login
From canadianliving.com


RECIPE: PB&J RUGELACH, A NOSTALGIC SPIN ON THE JEWISH …
recipe-pbj-rugelach-a-nostalgic-spin-on-the-jewish image
Web 2020-12-10 Place the cookies, point side down, on a baking sheet lined with parchment paper. Repeat with remaining discs of dough. Chill for 30 minutes. Preheat oven to 350 degrees Fahrenheit. Brush each cookie …
From thetakeout.com


CHOCOLATE RUGELACH - ONCE UPON A CHEF
chocolate-rugelach-once-upon-a-chef image
Web Instructions. Make the dough: Place the flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine. Add the chunks of butter, cream cheese, and egg yolk. Process until the …
From onceuponachef.com


DOUBLE CHOCOLATE PEANUT BUTTER RUGELACH COOKIES
Web 2017-03-13 Instructions. Dough: 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 …
From itsybitsykitchen.com
Reviews 35
Servings 64
Cuisine Eastern European
Category Dessert
  • 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.
  • 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.


DOUBLE CHOCOLATE PEANUT BUTTER RUGELACH COOKIES | RECIPE
Web Aug 10, 2018 - Chocolate peanut butter rugelach are one part cookie, one part pastry, all parts DELICIOUS! And not too difficult to make either! Pinterest. Today. Explore. When …
From pinterest.com


RUGELACH RECIPE - BELLY FULL
Web 2021-08-26 Preheat the oven to 375 degrees F. Combine the 3 tablespoons granulated sugar and 1 teaspoon cinnamon. Working with 3 or 4 Rugelach at a time, brush tops …
From bellyfull.net


CHOCOLATE, PEANUT BUTTER AND BANANA RUGELACH | RECIPES | WW USA
Web Learn how to make Chocolate, peanut butter and banana rugelach & see the Smartpoints value of this great recipe. Mar 29, 2021 - Enjoy a tasty and delicious meal with your …
From pinterest.com


WHITE CHOCOLATE PEANUT BUTTER FUDGE - MSN.COM
Web 12 hours ago Instructions. Line an 8x8 baking dish with parchment paper or foil. Spray with cooking oil and set aside. In a large microwave safe bowl, in 30 second bursts, heat butter.
From msn.com


2 GENIUS HACKS FOR MAKING PERFECTLY ROUND COOKIES
Web 2022-12-09 2. Scoot the Baked Cookies Into a Precise Circle. As soon as the cookies are done baking and you pull them out of the oven, place a round biscuit cutter, cookie …
From simplyrecipes.com


PEANUT BUTTER AND JELLY RUGELACH - BAKING BITES
Web 2010-12-01 Peanut Butter and Jelly Rugelach 3 cups all purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup butter, softened 6-oz cream cheese, softened (two 3-oz …
From bakingbites.com


RECIPE INFO PEANUTTY CHOCOLATE RASPBERRY RUGELACH - PEANUT …
Web 2020-04-02 Place cream cheese, butter and salt in a mixing bowl. Beat on high until very smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and …
From peanutbureau.ca


PEANUT BUTTER MAPLE RUGELACH – PEANUT BUTTER & CO.
Web Directions. To make the dough: In a food processor, add the flour and salt. Scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times.
From ilovepeanutbutter.com


NO BAKE CHOCOLATE PEANUT BUTTER COOKIES (WITH PECANS)
Web 2022-12-12 Step 1: Add the butter, sugar, milk, and cocoa powder to a medium saucepan over medium heat, mixing together until the butter melts and the ingredients are …
From sweetteaandsprinkles.com


RECIPE: CHOCOLATE PEANUT BUTTER BALLS | YMCA OF GREATER SEATTLE
Web 2022-12-08 Remove from freezer and using wet hands, roll about1 ½ tablespoon of dough into balls. Place on a parchment lined baking sheet in the freezer until ready to dip in …
From seattleymca.org


CHOCOLATE RUGELACH (GLUTEN FREE + REFINED SUGAR FREE) • BAKERITA
Web 2016-12-12 Instructions. In a the bowl of a stand mixer, combine the almond flour, tapioca flour, coconut sugar, salt, and cinnamon on low until mixed. Add in the butter and cream …
From bakerita.com


VEGAN RUGELACH - CHOCOLATE COVERED KATIE
Web 2021-12-24 Preheat the oven to 350 F. Line a baking sheet with parchment paper. Divide the dough into two balls, and roll one of them into a 9-inch circle on a floured surface. …
From chocolatecoveredkatie.com


CHOCOLATE PEANUT BUTTER CUP COOKIES - SPRINKLE BAKES
Web 2022-12-09 In the bowl of an electric mixer, beat the sugar, peanut butter, and unsalted butter on medium speed until well combined, about 2 minutes. Beat in egg, whipping …
From sprinklebakes.com


PEANUT BUTTER CHOCOLATE CHIP COOKIES - JESSICA GAVIN
Web 2022-12-09 Mix the Butter and Sugars – In a stand mixer fitted with the whisk attachment, add the melted butter to the mixing bowl. Add the granulated sugar, brown sugar, salt, …
From jessicagavin.com


THE BEST PEANUT BUTTER FUDGE RECIPE - PASTRY CHEF ONLINE
Web 2022-12-08 Line the pan with a parchment strip cut or folded to fit snugly in the bottom of the pan and up 2 opposite sides. Set aside. Add sugars, honey or corn syrup, milk, …
From pastrychefonline.com


BUCKEYES - CHOCOLATE PEANUT BUTTER BALLS RECIPE
Web Place balls in the freezer to chill for 15-30 minutes. In a double broiler, add paraffin and chocolate chips. Melt until smooth. Dip peanut butter balls into melted chocolate using …
From makeyourmeals.com


PEANUT BUTTER KISS COOKIES - FIT FOODIE FINDS
Web 2022-12-05 Preheat the oven to 350ºF and line a baking sheet with parchment paper. Add the flour, baking soda and salt to a bowl and whisk together until combined. Set aside. …
From fitfoodiefinds.com


PEANUTTY CHOCOLATE RASPBERRY RUGELACH - PEANUTBUREAU.CA
Web Place cream cheese, butter and salt in a mixing bowl. Beat on high until very smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with …
From peanutbureau.ca


THIS MONTH'S RECIPES | ANNA OLSON
Web Beat the butter and cream cheese until smooth. Beat in 2 tsp of the lemon zest and the sugar. Add the flour and salt and stir until the dough evenly comes together. Shape the …
From annaolson.ca


DOUBLE CHOCOLATE PEANUT AND JELLY RUGELACH - TABLET MAGAZINE
Web Spread with 1/3 cup of the jelly, leaving a 1/4-inch border uncovered around the outside edge. Sprinkle half of the peanuts, sugar, cinnamon, cardamom, and white chocolate …
From tabletmag.com


PEANUT BUTTER BLOSSOMS - BUDGET BYTES
Web 2 days ago Beat the butters and sugars together on high speed until they appear light, creamy, and fluffy (about 3 minutes). Add one large egg and ½ tsp vanilla extract and …
From budgetbytes.com


Related Search