Last updated on February 5th, 2020 at 02:32 pm
These flaky Nutella Mint Rugelach cookies remind me of Thin Mints and chocolate pie all rolled into one!
Growing up I was not in the midst Michelin star chefs but beautiful women who cooked with love. Like I said before, chili and spaghetti is my favorite dish and I ate it all the time. Love, above all, is the most important ingredient and makes just about anything taste like it came from the finest restaurant.
When I was five years old, my mom remarried into a Jewish family and the number of cooks grew exponentially. If you don’t think that’s anything unusual, read my Thanksgiving reunion post and you will see just how crazy we all are! Well, a few years later, they opened an Italian restaurant that used to be run by Tony, who was Greek! Lost yet?
I’m 40 and I’m still lost. I grew to love Italian food and, of course, Jewish and Greek food too. Things got even crazier when I married a Southern man from Kentucky and he tasted his first Matzoh ball soup. Tabasco with matzoh? That’s a whole other blog post…
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and funny stories. For my entire disclosure policy click here.
One of my favorite Jewish treats is rugelach. Funny name, even harder to pronounce without the correct amount of phlegm. They are a fabulous cookie made with a cream cheese dough and a variety of fillings.
My favorite ones are chocolate, poppy-seed, and cherry. Most people like raisins, honey, or nuts. Those fillings remind me of baklava…
They are a fabulous cookie made with a cream cheese dough and a variety of fillings. My favorite ones are chocolate, poppy-seed, and cherry. Most people like raisins, honey, or nuts. Those fillings remind me of baklava…
The dough for these Nutella Mint Rugelach is much like a pie dough and should be handled accordingly. Just pulse it in the food processor just until it comes together. You want a dough that looks like little balls of sand.
Those small balls of butter and cream cheese will expand during cooking and make the Nutella Mint Rugelach dough nice and flaky.
This recipe makes 64 cookies but that will not be enough because they are small and, like potato chips, you can not possibly eat just one.
I love the combination of Nutella and mint. They remind me of thin mint cookies and Nutella all rolled into one. Who doesn’t love Thin mints or Nutella?
Other than my husband, but he’s not going to eat these anyway… He’s hardcore Paleo and not even I can break his iron will. Hopefully, I can sway you with this recipe and make them your favorite cookie!
These Nutella Mint Rugelach are perfect for a cookie swap or to mailing to far-away relatives. They might like some of my Shortbread Sandwiches or my Dark Chocolate Toasted Coconut cookies. Those remind me of a candy bar that I love! The Almond Joy.
- 2 cups flour
- 1/4 teaspoon salt
- 1 package cold cream cheese (cold and cubed)
- 2 sticks unsalted butter (cold and cubed)
- 2 teaspoons vanilla
- 1 egg yolk (beaten)
- Confectioners' sugar for dusting and rolling your dough.
- 1/2 cup Nutella
- 1/4 cup fresh mint leaves (chopped fine right before using.)
- Combine the flour and salt in a food processor.
- Pulse a few times to mix.
- Add in the butter and cream cheese.
- Pulse about 10-12 times until the dough looks like small pea gravel.
- Drizzle in the yolk and vanilla.
- Pulse 2 or 3 more times to combine.
- Remove dough to surface lightly dusted with sugar.
- Press into four equal disks being careful not to get the dough 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.
- When ready to make cookies, roll one disk out on a sugared surface to 1/8 inch thickness and in a circle.
- Add Nutella and chopped mint to the surface, much like a pizza.
- Cut the circle into wedges making 16.
- Roll each wedge, starting from the wide side, much like a crescent roll.
- Bake at 375F for 20 minutes or until golden brown.
- Let cool on the pan for 5 minutes before removing.
- Store in an airtight container for up to a week, if they last that long.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 28mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe adapted from Emma Christensen, The Kitchen
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.