Chocolate Chip Cookie Dough Filled Hamentashen

by Shoshana on February 21, 2013 · 12 comments

Post image for Chocolate Chip Cookie Dough Filled Hamentashen

Sometimes I get a recipe idea in my head and I just can’t let it go until I get it right. That is what happened with these hamentashen. I was trying to think of new creative hamentashen ideas to post this year and the first thing that popped into my mind was “chocolate chip cookie dough”. It took a few iterations to get a cookie dough filling that would stay soft enough after baking that it still tasted like cookie dough but I think this is finally it. Soft cookie dough with a rich brown sugar flavor encased in a crisp hamentashen dough, these cookies are sure to get a lot of attention. It is hard to go wrong with chocolate chip cookie dough. They don’t taste like traditional hamentashen, but I like to mix a few untraditional cookies into the mix just to keep people on their toes. I like nuts in my cookie dough so I made the hamentashen dough with pecans but feel free to use your favorite hamentashen dough instead.

Chocolate Chip Cookie Dough Filled Hamentashen

Prep Time: 30 minutes

Cook Time: 12 minutes

1 hour

Chocolate Chip Cookie Dough Filled Hamentashen


For Dough

1/2 cup (4 oz) margarine, cut into 8 pieces

1/2 cup (4 oz )shortening, cut into 8 pieces

3 cups(13.5 oz, 380 g) flour

1 teaspoon baking powder

1/2 teaspoon salt (scant 1/2 teaspoon if using salted margarine

1 cup (7.5 oz) sugar

1/2 cup (2 oz) chopped pecans

1 beaten egg

1 teaspoon vanilla extract

2-4 tablespoons ice water

1 egg + 1 tablespoon water, lightly beaten

For Cookie Dough Filling (adapted from the Cookie Dough Lover's Cookbook)

1/4 cup (2 oz) margarine

2 tablespoons sugar (1 oz)

1/4 cup (2 oz) brown sugar

2 tablespoons (1 oz) non-dairy milk of choice

1/2 teaspoon vanilla extract

1/2 cup (2.25 oz) flour

1/4 cup mini chocolate chips


To make the dough:

Pulse the dry ingredients in the food processor until well combined. Add the margarine and shortening and pulse until mixture resembles a coarse meal. Add the beaten eggs and pulse until combined.

Remove the mixture from the food processor and pour into a large bowl. Sprinkle with two tablespoons of ice water and mix until it comes together into a ball. If the dough seems too dry add the remaining water one tablespoon at a time until the dough just comes together.

Divide the dough into two disks, wrap each disk in plastic wrap and refrigerate for one hour.

While the dough is chilling make the filling:

Combine the margarine, sugar and brown sugar in the bowl of an electric mixer and cream until smooth. Add the milk and vanilla and mix until smooth. Add the flour and mix until well combined. Mix in the chocolate chips.

Assemble the hamentashen:

Working with one disk of dough at a time roll out the dough. It is easiest to roll the dough out between two pieces of parchment paper. If the dough gets sticky while working with it place the parchment paper on a cookie sheet in the freezer for a few minutes. Cut the dough into circles, using a round cutter. Fill each circle with a small amount of filling. (For 2 inch circles use about a teaspoon of filling).

Be careful not to overfill the hamentashen or they will burst open in the oven. Also, if there are any holes in the dough the filling will leak out in the oven so patch any cracks in the side of the hamentashen before baking. Brush each circle with the egg wash and fold two sides together, pinching tight to make a corner. Fold up the remaining side to make a triangle with the filling showing in the middle and pinch the other two corners well. It is important that they are well pinched, so that they do not come open in the oven.

Bake at 350 until they are slightly firm to the touch, about 11 minutes. Transfer to cooling rack and let cool completely.


{ 12 comments… read them below or add one }

Ronnie Fein February 22, 2013 at 4:39 am

I agree — nice to keep people on their toes. Mix it up! My kids like anything with cookie dough mixed in.


jessica (the kosher foodies) February 22, 2013 at 8:10 am

that’s such a great idea!


Yosef - This American Bite February 22, 2013 at 10:46 am

I love cookie dough hamentashen. Always my favorite!


Liz Rueven February 22, 2013 at 10:59 am

GREAT idea! How could this be anything but delicious?! Hag Sameah!


thejewishhostess February 22, 2013 at 12:05 pm

Chic chip dough sure beats prune butter from a kids’ perspective!


Sarah Klinkowitz February 23, 2013 at 7:10 pm

Delicious, what a unique prespective!


Melinda (Kitchen Tested) February 23, 2013 at 8:19 pm

Love the idea of filling hamantaschen with cookie dough! We keep seeing cookie dough in cupcakes so this is a really great change.


Alessandra (DinnerinVenice) February 24, 2013 at 12:33 am

Love this but especially love the pecan addition! delicious


stephanie/the kosher foodies February 24, 2013 at 6:14 pm

cookie dough flavored cookies! i love it!


Prag February 25, 2013 at 2:31 am

a wonderful idea, chocolate ,jam etc. are getting tiresome, this will be a hit I bet.


Whitney ( February 26, 2013 at 5:03 pm

These look amazing. If my husband saw these I would never be able to make another hamantaschen again!


Melissa {lilmisscakes} February 28, 2013 at 4:32 pm

These are cute, I bet my son would like these, he isn’t a fan of the jam filled hamentaschen.


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