Ingredients
Units
- 2 sticks unsalted butter at room temperature
- 8 oz cream cheese at room temperature
- ¼ cup sugar
- ¼ tsp salt
- 2 cups all-purpose flour
- 2 cup marshmallow fluff
- 1 cup mini chocolate chips
- 1 ¼ cup crushed graham cracker crumbs
- 1 egg beaten with 1 Tbsp water for egg wash
Instructions
- Cream the butter and cream cheese together in a mixer until light. Add sugar and salt. With the mixer on its lowest speed, add the flour ½ cup at a time until a dough forms.
- Place dough onto a well floured surface and shape into a ball. Cut the ball into quarters and wrap each with plastic. Chill in the refrigerator until firm, about 1 hour. If making ahead of time, you can also freeze the dough at this point.
- Right before you’re ready to take the dough out, prepare the marshmallow filling. Place 2 cups of the marshmallow fluff in a medium size microwavable bowl. Microwave for 10-15 seconds so that the fluff becomes easier to spread.
- On a well floured surface, roll each ball out into a 8 inch circle. This dough can be sticky, so sprinkle more flour as necessary. Spread the marshmallow fluff across the dough in a thin layer. Sprinkle ¼ cup of mini chocolate chips and ¼ cup crushed graham crackers. Use a pizza cutter to cut the circle into 12 wedges. Start by slicing the circle into quarters and then slice thirds into each quarter to ensure your rugelach will be evenly sized. Roll each wedge up, starting with the wider side.
- Place cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
- Preheat oven to 350°F. Brush each cookie with egg wash and sprinkle with remaining graham cracker crumbs.
- Bake 15-20 minutes until browned. Let cool on a wire rack and enjoy.
Notes
- You can freeze the rugelach dough for future use.
- The rugelach dough needs to chill for at least 1 hour, and the assembled cookies for 30 minutes before baking.
- Prep Time: 15 minutes + 1 hour 30 minutes chill time
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi