Double Chocolate Peanut Butter Rugelach Cookies

Sorry! So sorry for posting yet ANOTHER chocolate and peanut butter recipe. This is the last one (for this week anyway). My life, it seems, revolves around finding ways to incorporate chocolate and peanut butter into every recipe.

Because peanut butter cups are my life.

Tell me I’m not the only one whose dreams literally are always tinted the color of the Reese’s wrapper. True life: I once bought a six-pack of peanut butter cup eggs and ate three of them before I made it out of the Walmart parking lot. That was the most delicious and worth it stomachache I’ve ever experienced.

I’ve had the idea of double chocolate peanut butter rugelach on my mind ever since I made this pumpkin spice rugelach last fall. (OK it was more like summer but I was SO excited for pumpkin season!)

Have you tried those pumpkin-y little cuties yet? RIDICULOUSLY GOOD is the only way to describe them. One part pastry, one part cookie, all parts fabulous.

(Can we just agree pumpkin should be enjoyed year-round, not relegated to fall baking? Awesome. Thank you!)

You get that same cookie/pastry/fabulous combo with this choc+pb version. What I love about them is that they’re not overly sweet or chocolate-y. You get a perfect hint of chocolate but you can still taste the peanut butter underneath, without feeling like you’re going to develop cavities in every tooth.

Ingredients

• Dough:
• 1 3/4 cups + 2 tablespoons all-purpose flour
• 5 tablespoons unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 8 ounces cold cream cheese cut into cubes
• 1 cup cold unsalted butter cut into cubes
• 1 teaspoon vanilla extract
• 2 egg yolks
• powdered sugar for dusting
• Filling:
• 1/4 cup + 2 tablespoons creamy peanut butter
• 1/4 cup mini chocolate chips

Instructions

1. Dough:
2. Combine flour, cocoa powder, sugar, and salt in the bowl of a food processor and pulse several times. Sprinkle the cream cheese and butter over the flour and pulse 10 to 12 times, until coarse crumbs form. Whisk egg yolks and vanilla together in a small bowl and add to the flour mixture. Process until dough clumps together into large pieces.
3. Turn dough out onto the counter and press into a ball. Divide into 4 equal pieces, flattening each piece into a 1-inch-thick disk. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
4. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.
5. ....................................

for full recipes please see : itsybitsykitchen.com

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