Chocolate Chip Hamantaschen
A fun twist on traditional hamantaschen from kosher.com
- 1/2 cup unsalted butter (or margarine), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 1 egg
- 1 tbsp whole or 2% milk (or almond milk)
- 1 tsp vanilla extract
- 1 1/4 cups plus 2 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini chocolate chips
- 1 – 1 1/2 cups chocolate hazelnut spread, dulce de leche, or cookie butter
- 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 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, or cookie butter. 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 10 minutes. This step will ensure the cookies don’t spread too much or open during the process of baking.
- Bake for eight to nine minutes, or until cookies are just golden around the edges. Allow to cool completely on a wire rack.