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!
Photo: Natalie Levin
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.