These flaky, light-as-air Chocolate Mint Rugelach cookies are little bites of sweet, minty heaven. They are crispy and chewy all at once, and because of their cream cheese dough they simply melt in your mouth.
¼cupfresh mint leaveschopped fine right before using
Instructions
Make the dough:
Mix the egg yolk and the vanilla in a small bowl and set aside.
Combine the flour and salt in a food processor, and pulse a few times to mix.
Add in the cold cubed butter and cream cheese, and pulse about 10-12 times until the dough looks like small pea gravel.
Drizzle the egg yolk and vanilla mixture into the dough, and pulse 2 or 3 more times to combine.
Place the dough on a counter that’s been lightly dusted with powdered sugar. Press the dough into four equal disks being careful not to let the dough get too warm.
Wrap each disk in plastic wrap and refrigerate at least 2 hours.
You can store the dough in the fridge for a few days before using, or in the freezer for a month.
Make the cookies:
When you’re ready to make the cookies, Preheat the oven to 375° F. Roll one disk out on a surface lightly coated in powdered sugar to a circle about 1/8-inch thickness, and about a 9 to 10-inch round.
Soften the Nutella before spreading it by placing it in a microwave safe bowl, and microwave for about 20 seconds. Mix in the peppermint extract. Spread the mint Nutella mixture and chopped mint over the surface, much like a pizza. Cut the circle into 16 wedges.
Starting from the wide side, roll up each wedge, like a crescent roll, pinching the end shut. Place the rolled up cookie on a parchment paper lined baking sheet.
Bake at 375° F for 18-20 minutes or until golden brown. Remove from the oven, and let cool on the baking sheet for 5 minutes, then remove the cookies to a wire rack.
Notes
Store in an airtight container on the counter for up to a week or in the freezer for a few months.