Purim Katan: Choc PB Hamantaschen

I had to do something for Purim Katan, so I made this recipe for Peanut Butter Filled Chocolate Cookies and shaped them like hamantaschen. The original recipe calls for making a chocolate cookie dough and a peanut butter filling. You roll out balls of each and then wrap the peanut balls in the chocolate balls. To make the hamantaschen, instead of completely enclosing the peanut butter balls, just wrap the chocolate dough around the way that you would for hamantachen. Note: to get the edges of the chocolate balls nice, I flattened out the balls, and then used a cookie cutter to trim the edges. This way I got a nice round of dough.

Update: these were really delicious. Definitely would do these again. These are great to make with kids because it just involves rolling balls of the two doughs, flattening the chocolate dough, and putting the pb filling inside and folding it together. Less messy than rolling out with a rolling pin and spooning in jam/lekvar.

Peanut Butter Filled Chocolate Hamantaschen
Adapted from here

In a bowl, cream together the margarine, peanut butter, and sugar(s):
1/2 cup margarine, softened
1 cup granulated sugar
1/4 cup peanut butter

Add in the following ingredients to the creamed mixture:
1 egg
1 tablespoon water
1 teaspoon coffee powder [dissolve in water]
1 teaspoon vanilla

Add the following dry ingredients to the batter:
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour

Now, make the PB filling by combining the following in a separate bowl:
3/4 cup sifted powdered sugar
1/2 cup peanut butter [I think I used closer to 3/4 cup peanut butter; use enough to make a moist dough]

Preheat the oven to 350 degrees while you shape the cookies. Form chocolate dough into 30-32 balls (1 1/4″ diameter). Shape the peanut butter mixture in the same number of balls (3/4″ diameter). Flatten the chocolate balls into 1/8″ thick rounds, trimming edges if necessary with a cookie cutter to make neat rounds. Put a peanut butter ball into the center of each round and fold up three sides and pinch together the edges to make a triangle shape. Go here for more detailed shaping instructions.

Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in preheated oven for 8 minutes or until they’re just set. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

Other Hamantaschen:

Midnight Mint (like Girl Scout Thin Mints)
Lemon Sunshine
Darth Vader Hamantaschen
Angelina Ballerina Hamantaschen
Hamantaschen Apple Galette
Fruit Tart Hamantaschen
Hamantaschen Puff Pastry Shells
Hamantaschen French Toast Casserole

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13 Responses to “Purim Katan: Choc PB Hamantaschen”

  1. Lauren Says:

    Looks delicious! There are hamantaschen in my Viennese baking books, but I haven’t tried any yet. I’ll bet Paul would really love these!

  2. pragmaticattic Says:

    There are hamantaschen in your Viennese books? That’s interesting, which books?
    And, these were a huge hit, so I think Paul really would love these if he is a PB and chocolate fan.
    BTW, I have a regular hamantaschen instructions on my blog: https://pragmaticattic.wordpress.com/2010/02/18/hamantaschen/

  3. Lauren Says:

    The recipes are in The Viennese Pastry Cookbook by Lilly Joss Reich. Both the Wiener Tascherln (“Viennese Pockets”) and the Powidltascherln (“Prune Butter Pockets”) are made into little triangles with the filling in the middle like hamantaschen. I don’t know why they’re called “tascherln” unless that’s an Austrian thing. In German, pocket is “tasche” (“taschen” is plural). I haven’t tried the recipes yet, but they sound yummy. Your hamantaschen look gorgeous, by the way. I’m getting hungry! Thankfully it’s almost tea time.

    • pragmaticattic Says:

      I googled the names of those recipes, and came up with recipes on German language sites for what look like turnovers. They are triangles, with filling, but they are triangles like apple turnovers, formed from a square folded in half, as opposed to a circle folded into a triangle.Do Lilly’s recipes call for folding squares of dough or circles? (I have to get a copy of that cookbook!)

  4. Hamantaschen « Pragmatic Attic Says:

    […] Another update: Peanut Butter Filled Chocolate Hamantaschen […]

  5. Kosher Cooking Carnival — The VeNahafoch Hu Edition « Miriyummy Says:

    […] does fall in Adar II this year.  Laura started celebrating early this year, on Purim Katan, with Choc PB Hamantaschen.  At first reading, these sound divine, I kid you not.  These are so on my baking list for Purim […]

  6. Midnight Mint Hamantaschen « Pragmatic Attic Says:

    […] For other hamantaschen flavors and baking tips: Basic recipe and baking tips Peanut Butter Chocolate Hamantaschen […]

  7. baker Says:

    Hello! I am going to make these next week and wondered if I could use trans fat free margarine? Also, some recipes call for butter/margarine to be added to the peanut butter and sugar- do you know what the difference in tast/texture may be? Thank you.

    • pragmaticattic Says:

      I have never had a problem substituting trans-fat free margarine for regular margarine. I think adding margarine would dilute the peanut butter flavor, which is a bad or good thing, depending on how you feel about intense peanut butter flavor. I would leave the filling as is–why add more margarine than you have to?

  8. baker Says:

    Thanks so much! I would like to roll these out rather than shape them in to balls- would that work? Also, what texture do these cookies have? Making them tomorrow and will let you know how they come out!

  9. april Says:

    how much water do you use to dissolve the instant coffee in?

    • pragmaticattic Says:

      You dissolve the 1 tsp. of coffee powder in the 1 Tbsp. of water listed ABOVE where the coffee is listed in the ingredient list. Don’t add an additional Tbsp. of water.

      So, you add to the creamed mixture:
      1 egg
      1 tablespoon water
      1 teaspoon coffee powder [dissolved in the 1 Tbsp. water listed ABOVE]
      1 teaspoon vanilla

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