Go Back

Chocolate Chip and Cherry Rugelach

Moist, flaky dough wraps around a scrumptious filling of chocolate chips, cherry preserves, dried cherries and crunchy chopped walnuts for the perfect, two-bite treat. Rugelach are perfect holiday cookies and look beautiful on a silver tray or platter and make fabulous and most welcome holiday gifts.
Course Desserts
Cuisine Jewish
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 45 minutes
Servings 32 cookies


For the Dough

  • 2 cups all-purpose flour
  • 2 tbsp. sugar
  • 1/4 tsp. Kosher salt
  • 2 sticks unsalted, chilled butter, cut into 1/2 inch pieces
  • 6 ounces cream cheese, chilled, cut into 1/2 inch pieces

For the Filling

  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 12 tbsp. cherry preserves
  • 8 tbsp. dried cherries
  • 8 tbsp. mini semi-sweet chocolate chips
  • 1/3 cup whipping cream


For the Dough

  1. Blend first 3 ingredients in food processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces and flatten into disks.
  2. Wrap each disk in plastic and refrigerate for 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

For the Filling

  1. Line large baking sheets with parchment paper. You will probably need two 2 sheets. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. ,
  2. Spread 3 tablespoons of cherry preserves on dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough.
  3. Cut each dough circle into 8 equal wedges, as if you were slicing a pizza. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat the process with the remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts.

  4. Place baking sheets in freezer for 30 minutes to allow cookies to chill and firm.
  5. Position rack in center of oven and preheat to 375°F. Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.)