Photo credit Brittany Fishman Pais

Sweet and Gooey S’mores Rugelach

The taste of a campfire in one sweet, gooey cookie.

I am always ready to bake up treats for an outdoor picnic celebration. And Lag B’omer, the 33rd day of the Omer, is a time to celebrate friends, families and the change in seasons. It is traditional to have a bonfire on this joyous day, and so what better to have at around the campfire than s’mores rugelach.

Of course these sweet, gooey rugelach are perfect for any outdoor celebration or summertime gathering, campfire or not. But I must warn you: They are so addictive you may have a hard time sharing.

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.
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Photo credit Brittany Fishman Pais

S’mores Rugelach

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Sweet and gooey, this rugelach are perfect for a campfire — or anytime.

  • Total Time: 2 hours 5 minutes
  • Yield: 48

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place cookies on a baking sheet lined with parchment paper. Chill for 30 minutes.
  6. Preheat oven to 350°F. Brush each cookie with egg wash and sprinkle with remaining graham cracker crumbs.
  7. 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.
  • Author: Brittany Fishman Pais
  • Prep Time: 15 minutes + 1 hour 30 minutes chill time
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Ashkenazi

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