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Dairy
Easy
1 Hour, 30 Minutes
Diets 
The fun of hamantaschen is usually in the creative fillings. But these hamantaschen put the fun in the dough itself, turning the traditional cookie into a chocolate chip cookie hybrid. You can still have fun with the fillings—try chocolate hazelnut spread, cookie butter, or dulce de leche. Yields 1 and 1/2 to 2 dozen cookies
1/2 cup (1 stick) unsalted butter (or margarine), at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, lightly packed
1 egg
1 tablespoon whole or 2% milk (or Gefen Almond Milk)
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups plus 2 tablespoons all-purpose flour, such as Glicks
1/4 teaspoon Haddar Baking Powder
1/4 teaspoon salt
1/4 cup Haddar Mini Chocolate Chips
1 – 1 and 1/2 cups chocolate hazelnut spread
1 – 1 and 1/2 cups dulce de leche
1 – 1 and 1/2 cups cookie butter
chocolate chips and mini marshmallows
In a stand mixer fitted with whisk attachment or by hand, beat the butter and sugars together until smooth. Add the egg, milk, and vanilla until mixed thoroughly.
In a separate bowl, sift together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and mix until incorporated. Fold in the chocolate chips.
Chill the dough for at least one hour or up to 24 hours.
Preheat the oven to 400 degrees Fahrenheit.
Dust your work surface with flour to keep the dough from sticking. I like to cut the dough in half and roll out in batches. Roll out the dough to 1/4- to 1/2-inch thick. Using a round cookie cutter, cut out and place the dough onto a baking sheet lined with Gefen Parchment Paper or silicone baking mat. To keep the dough from sticking to your cutter, dip cookie cutter in flour.
Fill each round with half a teaspoon of your choice of chocolate hazelnut spread, dulce de leche, cookie butter or a few chocolate chips and mini marshmallows. Pinch up the dough to form a triangle. Pinch dough very tightly to ensure they do not open. Place cookies on a baking sheet lined with parchment or a silicone baking mat.
Repeat with remaining dough, putting scraps back into dough three or four times until all the dough has been used. If dough becomes too soft, pop into the freezer for five minutes to chill slightly.
Place cookies in freezer for five minutes or refrigerate for 10 to 15 minutes.. This step will ensure the cookies don’t spread too much or open during the process of baking.
Bake for eight minutes, or until cookies are just golden around the edges. Allow to cool completely on a wire rack.
Reprinted with permission from Modern Jewish Baker: Challah, Babka, Bagels & More by Shannon Sarna (Countryman Press, 2017). Photograph by Veronica Sage McAvoy. Click here to purchase.
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recipe no one ever fixed this recipe. you say its 1/4 cup of brown sugar but it still says 1/2 cup????????
question what im asking is which amount of brown sugar is correct 1/4 cup or 1/2 cup as it doesnt seem to have been fixed because the person used the 1/2 cup and said it was too soft and in the nosher website the amount was 1/4 cup
1/4 cup for the brown sugar! Sorry about that!
recipe so which amount of brown sugar is correct 1/4 cup or 1/2 cup? and what does op stand for?
Perhaps the recipe was already fixed here as i don’t see what you are asking about.
Mistake The recipe on original site show 1/4 c brown sugar. My dough is very loose probably because of the extra sugar. How can i thicken my sough without doubling it?
Please clarify. THis recipe calls for half a cup. What did you put in. If you didn’t put in enough, add the extra sugar?
The OP is correct. In another site it calls for only 1/4 cup brown sugar. With 1/2 cup as is written in this recipe, the dough came out too soft to roll. I kneaded it with some additional flour and also rolled it out between 2 sheets of wax paper to keep it from sticking too much. I was able to shape the circles but don’t know how it will turn out!!
Once I added a LOT more flour than the recipe called for, it was shapeable and tasted wonderful, and kept its shape. The recipe as written could definitely use some adjustment, though.
These were terrific! Freezing makes a big difference. Everyone enjoyed!
Sadly these baked up as unattractive, blobby, not even remotely triangular cookies. They tasted very good, but not worth the work to make them. I would rather bake challah, rugelach, make a brisket, or gefilte fish from scratch than tackle these again! Nice idea, but I’d be embarrassed to show them off as Hamantashen!
Melted in to blobs in oven. Has to be FROZEN solid when put in oven to have even a slightly triangular shape.
I put in peanut butter & they Tasted good, even the melted ones.