I’ve done the basic Hamantaschen recipe and the easiest Hamantaschen recipe – now, it’s time for the most delicious. And is there anything more delicious than chocolate chip cookies with a peanut butter cup center? Not much more, I’d reckon.
These Hamantaschen are not only the most delicious, but they’re also easy to make – just add your favorite vegan chocolate chips to your dough and you’ve done it. As always, keep these tips in mind while you’re making your Hamantaschen cookies:
- Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
- Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it.
- Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
- Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks!
- Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over.
While I think there is no better pairing than these chocolate chip cookies with peanut butter cup centers, maybe you want to mix it up. You could try a jam or marshmallow fluff center, or maybe something total different – the sky is the limit.
Is there any better way to celebrate Purim than with delicious food? These Chocolate Chip Peanut Butter Cup Vegan Hamantaschen are the perfect addition to any Purim celebration. I would love to hear how this recipe turns out for you. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Chocolate Chip Peanut Butter Cup Vegan Hamantaschen
Equipment
- Rolling Pin
- stand mixer or hand mixer
Ingredients
- 1½ cups vegan butter softened
- 3 cups flour
- 1 cup powder sugar
- ¼ cup apple sauce unsweetened
- 2 tsp vanilla extract
- 1 cup chocolate chips
- 9 miniature vegan peanut butter cups cut in half
Instructions
- Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
- Add the apple sauce and vanilla to the butter and beat together until combined.
- Whisk and sift together the flour, sugar, and chocolate chips. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
- Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands.
- Split the dough in half. Place a sheet of parchment paper on a surface and lightly flour. Place one half of the dough ball on it and lightly flour the top of it. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin. Repeat with the second half of the dough.
- Place the rolled out dough in the fridge for 20 minutes.
- Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
- After the dough has stiffened a bit, remove it from the fridge and cut circles using a 2 inch across cookie cutter. Place the circles on the baking tray.
- Reroll the extra pieces of dough and repeat.
- Once all of your circles have been cut, place ½ of a peanut butter cup into the center of each circle.
- Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
- Place the baking tray in the freezer for 20 minutes.
- Remove from the freezer and transfer the baking tray to the oven. Bake for 20 minutes, or until the bottom edges of the cookies start looking golden brown.
- Remove and immediately transfer to a wire rack to cool completely.
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Made these today (replaced the chocolate chips with rainbow sprinkles and the pb cups for assorted jams and choc chips), and they are the FIRST hamentaschen I’ve ever made that turned out PERFECTLY and were super easy! Amazing!
Hi Becky! Thanks so much for giving this recipe a try – I’m so glad to hear it turned out well for you! Also, rainbow sprinkles and assorted jams sounds absolutely DELISH.