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Food Blogger Cookie Swap: Mint Chocolate Rugelach

This recipe for Mint Chocolate Rugelach will be a big hit with cookie lovers of all ages.
4 from 1 vote
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 48 rugelach


For the cream cheese dough:

  • 1 package cream cheese (8-oz.), cold and cubed
  • 2 sticks unsalted butter, cold and cubed
  • 2 1/2 cups flour, plus additional for rolling out the dough
  • 1/2 teaspoon salt

For the mint chocolate filling:

  • 1/2 cup sugar
  • 1 Tablespoon cinnamon
  • 1 1/4 cups chopped mint chocolates (Recommended: Frango Mints)
  • 4 Tablespoons butter, melted


  • Preheat the oven to 350ºF.
  • Make the dough by combining the cubed cream cheese, cubed butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together).
  • Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day.
  • Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
  • Combine the sugar and cinnamon in a small bowl. Set aside.
  • Place the ball of dough on a lightly floured surface, and using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature.
  • Immediately brush the disc with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon and sugar mixture. Sprinkle one-fourth of the chocolate onto the disc, pressing the chocolate into the dough.
  • Cut the disc into 12 wedges.
  • Roll each wedge up, starting from the thickest end, until you form a crescent shape.
  • Repeat the process with the other three balls of dough.
  • Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this point for later use.)
  • Bake the rugelach for 18-20 minutes, or until they are golden brown.
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