Chocolate Hamantaschen

Tried something new for me…. chocolate hamantaschen..

I adapted a chocolate cookie recipe I have for a cut & slice cookie… it rolled out nicely but if I rolled it too thin it broke when forming the cookie…the dough is pliable enough so I was able to stick it together & form the cookie. The flavour is really nice…so I will keep this recipe for a different hamantaschen!

It is a simple dough recipe…& I used Hershey kisses for the filling…I used some white chocolate & some chocolate ones.  I also sprinkled them with icing sugar but they are really fine without.

Note for the dough…it needed some kneading when it come out of the food processor or mixer if you are going to use a mixer..but it all came together & worked out quite nicely.

The result is a ‘cookie’ hamantaschen…crisp & delicious.

Here is the recipe  

Makes 24 hamantaschen using a glass with a 3″ circumference


For the dough

1 3/4 cup flour

1/4 tsp baking soda

1/2 tsp salt

3 tbsp cocoa

1/2 cup butter + 1 tbsp of butter

3/4 cp sugar

1 egg

1/2 tsp vanilla


chocolate Hershey kisses

white chocolate Hershey kisses

jam of your choice..I used cherry jam in one of them & I loved it!!!



 Preheat oven to 350f  

Line baking sheets with parchement, if you want to cook all of these at one time you need 2 baking sheets

  1. I used a food processor to mix this dough bu if you don’t have one, m use a mixer
  2. Mix the flour, baking soda, salt & cocoa together, & set aside NOTE: SIFT THE COCOA INTO THE FLOUR AS IT USUALLY HAS LUMPS & WE DON’T WANT THAT! I do not have a sifter, just use a fine colander
  3. In the bowl of the food processor or the mixer, cream the butter & sugar together until creamy & well combined
  4. Add the egg & vanilla…. scrape down the sides of the processor or mixer & mix until this is well combined also
  5. Add the flout mixture, mix well until it comes together in the bowl of the processor or until it is completely mixed in the mixer
  6. The dough has to be ‘kneaded’ a bit as it is kind of crumbly but once it is worked together it is good
  7. Now, form your dough into a flat disc & put into the fridge for at about 15 minutes. If you have tin the fridge too long & the dough is hard, let it soften somewhat before rolling it…
  8. Once the dough is chilled, divide it in half. Roll out one half to start, not too thin..I have a picture below to show how thick I rolled it so that the dough did not break. but if the dough does break, it squishes together nicely to repair the rip!
  9. Cut the dough into circles, whatever size you like & fill with the desired filling, form into the triangle & put onto a lined baking sheet
  10. Bake in the preheated oven for about 12-15 minutes, but watch them, I overbooked mine & they are really crispy!! Haha  so they need to be baked but again, it depends on the size of the cookie & how thick you rolled the dough…so watch..check at 12 minutes…
  11. Let cool on a wire rack
  12. When cool you can drizzle them with white chocolate…or sprinkle with icicle sugar…or just leave them!



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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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