One of the most enjoyable parts about baking hamantaschen for Purim is, of course, getting fun and creative with the fillings. But I love this recipe because it has a little fun with the dough itself, imitating one of my favorite chocolate chip cookie recipes with both brown and white sugar and mini chocolate chips.
You could fill these cookies with anything you like, but my favorite fillings are dulce de leche or caramel sauce (I buy the jarred kind from Trader Joe’s, a fleur de sel caramel sauce), cookie butter or chocolate hazelnut spread. Like with any hamantaschen baking, make sure to chill the dough for at least one hour before rolling it out, and pinch the corners very well to ensure the cookies keep their shape.
If you need a refresh on how to make perfect hamantaschen that always keep their shape, and never leak, read my essential tips for making hamantaschen.
For the dough:
- ½ cup butter (or margarine), at room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, lightly packed
- 1 egg
- 1 Tbsp milk (or almond milk)
- 1 tsp vanilla extract
- 1 ¼ cups + 2 Tbsp all purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ cup mini chocolate chips
- Chocolate hazelnut spread
- Dulce de leche
- Cookie butter
- Chocolate chips + mini marshmallows
- Beat the butter and sugars together until smooth. Add egg, milk and vanilla until mixed thoroughly.
- Sift together the flour, baking powder and salt in a separate bowl. Add dry mixture to wet mixture until incorporated. Fold in chocolate chips.
- Chill dough for at least 1 hour or up to 24 hours.
- Preheat the oven to 400 degrees.
- Dust your work surface with flour to keep the dough from sticking. I like to cut dough in half and roll out in batches. Roll the dough to about ¼ – ½ inch thick.
- Using a round cookie cutter, cut out dough and place onto cookie sheet. To keep the dough from sticking to your cookie cutter, dip the cutter in flour before each cut. (In place of a cookie cutter, you can also use a regular drinking glass or mason jar top).
- Fill cookies with scant 1/2 tsp of chocolate hazelnut spread, dulce de leche, cookie butter or a few chocolate chips + mini marshmallow in each round. Pinch circle into triangle.
- Repeat with remaining dough, putting scraps back into dough 3-4 times until all dough has been used.
- Place cookies on baking sheet with silpat or parchment paper and place entire baking sheet into the freezer for 5 minutes before baking (or place in fridge for 10-15 minutes). This will ensure the cookie don’t fall apart while baking.
- Bake for 8 minutes. Allow to cool before serving.