chocolate hamantaschen recipe Irish cream filling jewish cookie purim
Photo credit Sheri Silver

Chocolate Hamantaschen with Irish Cream Filling Recipe

A crisp chocolate cookie crust with a rich, spiked center.

Hamantaschen are the traditional treat of the holiday of Purim. These delicious cookies remind us of our sweet victory over Haman, a villain with a triangular shaped hat who attempted to kill the Jews of Persia. Hamantaschen cookies are traditionally filled with poppy seeds or jam.

Many years, Purim falls on the calendar close to St. Patrick’s Day, which provides a perfect opportunity to combine this Jewish cookie treat with some Irish-American-inspired flavors. I incorporated the flavor of Irish cream liqueur with a crisp chocolate cookie crust that gives way to a rich and creamy spiked center. (Though, as it turns out, Irish cream liquer has a very Jewish history, and was invented by a South African Jew.)

My take on the traditional Purim cookie is easy to make and pairs wonderfully with a cup of coffee, or any celebratory beverage you choose — including, fittingly, Baileys.

Notes:

  • The dough need to chill in the refrigerator for at least 1 hour, or up to three days and the assembled hamantaschen need to chill in the freezer for at least 30 minutes, or up to overnight, before baking. So you can begin making these up to four days ahead.
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chocolate hamantaschen recipe Irish cream filling jewish cookie purim
Photo credit Sheri Silver

Chocolate Hamantaschen with Irish Cream Filling

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A crisp chocolate cookie crust with a rich, spiked center.

  • Total Time: 2 hours
  • Yield: 4-5 dozen cookies

Ingredients

Units

For the dough:

  • 1 stick (8 Tbsp) unsalted butter, at room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp kosher salt

For the filling:

  • 4 oz cream cheese, at room temperature
  • 2 Tbsp granulated sugar
  • 1 egg, at room temperature
  • 2 Tbsp Irish Cream liqueur

For the egg wash:

  • 1 egg
  • 1 Tbsp water

Instructions

  1. To make the dough: Beat the butter, ½ cup granulated sugar and the brown sugar till light and fluffy. Scrape down the sides and add 1 egg and the vanilla. Beat again. Scrape down the sides and add the flour, cocoa powder and salt. Beat till just combined.
  2. Divide the dough in half and roll each half to ¼” thickness between 2 sheets of parchment paper. Stack the doughs on a baking sheet and refrigerate for at least 1 hour (or up to 3 days).
  3. To make the filling: Clean out your mixer bowl and attachment and place the cream cheese and 2 Tbsp sugar in the bowl. Beat till light and fluffy. Add 1 egg and the liqueur and beat again.
  4. To assemble: Working with one piece of dough at a time, peel off one sheet of parchment paper and use it to line a baking sheet. Cut circles using a cookie cutter or drinking glass (we used a 2½” cookie cutter here) and place the circles on the lined baking sheet, gathering and re-rolling the scraps till all the dough has been used.
  5. Place ½ tsp of the filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 Tbsp water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
  6. Preheat the oven to 350°F. Bake the cookies for 10-12 minutes, or till no longer shiny. Transfer to a wire rack to cool completely.

Notes

  • The dough need to chill in the refrigerator for at least 1 hour, or up to 3 days.
  • The assembled hamantaschen need to chill in the freezer for at least 30 minutes, or up to overnight, before baking.
  • Author: Sheri Silver
  • Prep Time: 20 minutes + 1 hour 30 minutes chill time
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday

1 comments

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  • Miriam Baumgartner

    Does anyone know if anything would change if I roll the dough after it’s been refrigerated? Thanks.

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