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+ servings
Rugelach cookie box with assorted chocolates.
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4.84 from 12 reviews

Chocolate Raspberry Rugelach Recipe

The most buttery, delicious chocolate raspberry rugelach with a perfect cream cheese dough! The dough is made in a food processor, making these easier than you think. Instructions for freezing included!
Prep25 minutes
Cook25 minutes
Total50 minutes
Course: Dessert
Cuisine: Jewish
Keyword: chocolate rugelach, cream cheese dough, homemade rugelach, how to bake rugelach, how to freeze rugelach, raspberry rugelach
Servings: 48 cookies
Calories: 116kcal
Author: Ari Laing


For the dough

  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • ½ pound unsalted butter
  • ½ pound cream cheese

For the filling

  • cup granulated sugar
  • 1 ½ Tbsp ground cinnamon
  • 1 cup semi sweet chocolate very finely chopped
  • ½ cup raspberry jam

To finish

  • 1 egg beaten with 1 tsp water or milk
  • Remaining cinnamon-sugar from above


For the dough

  • To make in a food processor: Place 2 cups flour and ½ tsp salt in work bowl fitted with standard blade. Pulse to combine. Add ½ lb cream cheese, chopped into large chunks, and run machine until it's fully dispersed into the flour. Add ½ lb butter in large chunks and run machine until dough starts to clump. Dump out onto a large piece of plastic wrap and form into a flattish disc.
  • To make with a stand mixer: Let ½ lb butter and ½ lb cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in ½ tsp salt. Add 2 cups flour, beating until it disappears. Scrape dough onto a large piece of plastic wrap and form into a flattish disc.
  • Both methods: Chill dough until totally firm, about 2 hours in the fridge or about 30 minutes in the freezer. (Dough keeps in the fridge for up to a week, and in freezer much longer.)

For the cookies

  • Heat oven to 350 F and line a couple baking sheets with parchment paper or nonstick baking mats.
  • Stir 1 ½ Tbsp cinnamon and ⅔ cup sugar together in a small dish. Place 1 cup chocolate in a second dish.
  • Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12" wide and 7-8" long, with the widest side to you. Thinly spread 2-3 Tbsp of jam on dough, covering all but the furthest ¼ inch from you. The cookies seal better if you leave the top area bare. Sprinkle with 2 Tbsp cinnamon-sugar mixture, then 4 tsp chocolate.
  • Roll dough from the 12" side in front of you into as tight a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
  • Place log of filled dough in freezer for 10 to 15 minutes; it will cut more easily if semi-firm. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange rugelach on prepared baking sheets a couple inches apart from each other.
  • Brush tops lightly with egg wash and sprinkle with a total of 1 tsp of the remaining cinnamon-sugar mixture. Bake for 20-25 minutes, or until golden brown on top. Cool only a few minutes on baking sheet before transferring to a cooling rack.
  • Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month.



  • Make ahead: Filled logs of rugelach can be frozen until needed. Wrap well in plastic wrap before storing. Cookies can be sliced straight from freezer and baked while still frozen -- just add a few extra minutes.
  • Dough will keep in a refrigerator up to 1 week or in a freezer for up to 3 months.


Serving: 1cookie | Calories: 116kcal | Carbohydrates: 12.6g | Protein: 1.4g | Fat: 6g | Saturated Fat: 4.3g | Cholesterol: 15mg | Sodium: 65mg | Fiber: 0.3g | Sugar: 7g
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