Every year before Purim, I make a to-do list for cookies. This is the perfect time of the year for baking all kinds of cookies, muffins and cakes that will fit right into the traditional Mishloach Manot. I make Mishloach Manot for my friends and family every year and try not to break this tradition even if I’m busy.
One of the things that are a MUST in Mishloach Manot are Hamantaschen. These traditional cookies are the most common in Purim, along with other cookies and sweets. These hamantaschen are a little more unique than the traditional hamantaschen, that are usually filled with poppy seeds or date spread. These hamantaschen are some what a homage to Reese’s Cups – double chocolate Hamantaschen with peanut butter filling.
Kids love them, and they have a unique look. If you like chocolate and peanut butter – these Hamantaschen will become your favorite this holiday!
Double Chocolate Hamantaschen with Peanut Butter Filling
For the chocolate dough:
- 50 grams (1/4 cup) dark chocolate chips
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 100 grams (1 stick) cold butter
- 30 grams (3 tbsp.) cocoa powder
- 50 grams (5 tbsp.) sugar powder
- Pinch of salt
- 1 egg
- 1-2 tbsp. cold milk if necessary
For the filling:
- ½ jar smooth peanut butter
- 50-60 grams (1/4 cup) milk or dark chocolate chips
Dough: in a food processor with a steel blade, grind chocolate and flour until a thin powder is obtained.
Add cubes of butter, cocoa powder, powdered sugar and salt and blend until crumbly mixture is formed.
Add egg and mix until large lumps of dough form. If the dough does not combine - add a tablespoon of cold milk and blend again.
Transfer the dough to a work surface and form a disc shape. Wrap in plastic wrap and refrigerate for about 1 hour.
On a floured work surface roll out the dough about 2-3 mm thick and cut out 7 cm circles with a cookie cutter.
In the center of each circle of dough, place 1/2 teaspoon of peanut butter and sprinkle with chocolate chips.
Close the circles of dough to the shape of hamantaschen (triangular shape) and place on a baking pan lined with baking paper.
Cool the cookies in the freezer for about 30 minutes before baking.
Meanwhile, preheat the oven to 170c degrees.
Bake the hamantaschen for about 12-15 minutes, until the dough sets at the edges but is still slightly soft in the center.
Cool completely before serving.
- Since the dough is dotted with chocolate chips itself, it may break slightly during rolling, so it is important to process the flour and chocolate together to a very thin mixture. In any case, if the dough tears a little simply “glue” it together and continue as usual.
- It is important to cool the hamantaschen in the freezer before baking, so don’t skip this step.
- Keep the hamantaschen in a sealed box for 4-5 days.
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