Chocolate Rugelach Cookies

5 from 2 votes

This delicious treat features a rich, buttery cream cheese pastry generously filled with pecans, chocolate chips, and huckleberry jam.

Prep Time20

Cook Time30

Plus resting in the fridge1 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 156kcal

Combine the flour and salt in a bowl and set it aside. In a stand mixer with the paddle attachment, cream together the butter and cream cheese on medium speed for about 2 minutes, scrapping the sides with spatula few times.
Add flour mixture and mix on low speed until just combined. Scrape down the bowl as needed to ensure even blending.
Wrap the dough tightly and chill in the fridge until firm, for 15-20 minutes. On a lightly floured surface, roll the dough to an even thickness of 1 inch and fold it in thirds, like a letter. Wrap the dough and let it rest for at least 1 hour or up to overnight in the refrigerator.
For the filling, combine the pecans and chocolate chips in a bowl, and stir in the jam.
Preheat the oven to 375°F, line baking sheet with parchment paper. Divide the dough into 4 equal pieces, roll each into a 10-inch round, spread one-fourth of the filling over each round. Using a pizza cutter slice the dough into 8 wedges.
Roll the wedges up starting with the wide end. Brush each wedge lightly with egg wash and sprinkle with cinnamon sugar.
Bake in batches until the cookies are a light golden brown, about 25-30 minutes. Transfer to wire racks and let cool before serving. Enjoy!

Instead of cinnamon sugar, you can use coarse sugar on top if you prefer.
Powdered sugar dusting is also a great option.
Substitute the jam with your favorite flavor, such as strawberry, blueberry, or raspberry.
Replace pecans with hazelnuts, or use Nutella instead!