Chocolate Walnut Rugelach

Chocolate, walnuts and a dash of cinnamon make the perfect filling for flaky rugelach.

Serves: 24Prep: 30 minutesCook: 1 hour 50 minutesTotal: 2 hours 20 minutesDifficulty: Easy

Serves: 24


  • 1⁄2 cup butter, softened
  • 4 ounces Cream Cheese, softened
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon fine salt
  • 1 1⁄4 cup all-purpose flour
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon cinnamon, ground
  • 2 tablespoons butter, melted
  • 1⁄2 cup Nestle Toll House Semi-Sweet Chocolate Mini Morsels
  • 6 tablespoons Walnut Pieces, finely chopped
  • Powdered sugar, if desired


  • In a bowl, beat butter, cream cheese, vanilla and salt together until creamy. Add flour; mix on low, until just combined. Divide dough in half and roll each half into a ball. Wrap each dough ball in plastic and refrigerate them at least 1 hour.
  • Heat oven to 350°F. Line baking sheets with parchment paper. Mix sugar and cinnamon together in a small bowl.
  • Roll one dough ball out into a 9”-diameter circle. Brush it with about a tablespoon of butter, then cover it with 2 Tbsp. cinnamon-sugar mixture, ¼ cup chocolate and 3 Tbsp. walnuts. Cut covered dough into 12 wedges.
  • Starting at the wide end of each, roll wedges up and transfer them to paper-lined pans. Place each roll so that the tip is underneath.
  • Repeat steps 3 and 4 with remaining dough and filling ingredients.
  • Bake 18-22 minutes, until bottoms of rugelach are golden brown. Let stand 5 minutes. Transfer to a wire rack and allow to cool completely. Dust with powdered sugar, if desired.