Ingredients
Units
- 1 stick + 1 Tbsp (9 Tbsp total) unsalted butter, divided, at room temperature
- 3 oz cream cheese, at room temperature
- 3 Tbsp granulated sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp kosher salt
- ½ cup creamy peanut butter
- ⅓ cup confectioner’s sugar
- 1 cup chocolate chips
Instructions
- Beat 1 stick (8 Tbsp) of the butter, cream cheese and granulated sugar till light and fluffy. Scrape down the sides and add 1 of the eggs and the vanilla. Beat again. Scrape down the sides and add the flour and salt. Beat till just combined.
- Divide the dough in half and roll each half to ¼-inch thickness between two sheets of parchment or wax paper. Stack the doughs on a baking sheet and refrigerate for at least 1 hour (or up to 3 days). Meanwhile, line two baking sheets with parchment paper.
- Clean out your mixer bowl and attachment and place the peanut butter and confectioner’s sugar in the bowl. Beat till light and fluffy.
- Working with one dough at a time, cut circles using a cookie cutter or drinking glass (I used a 2½-inch cookie cutter here) and place the circles on your prepared baking sheets, gathering and re-rolling the scraps till all the dough has been used.
- Place ½ tsp of the peanut butter filling in the center of each dough circle, and pinch the edges to form a triangle, making sure that the seams are firmly sealed. Beat the remaining egg with 1 Tbsp water and brush the tops and sides of each cookie. Place in the freezer for at least 30 minutes (or up to overnight).
- Preheat the oven to 375°F. Bake the cookies for about 15 minutes or till just golden brown around the edges. Transfer to a wire rack to cool completely, and line a clean baking sheet with wax paper.
- Melt the chocolate chips with the remaining 1 Tbsp butter in a heatproof bowl set over a small pan of barely simmering water. Working with one cookie at a time, dip the bottom into the melted chocolate, shaking gently to remove any excess. Place on your lined baking sheet and repeat with the remaining cookies.
- Optional step: You can drizzle the tops of the cookies with any leftover chocolate. Place in the fridge to set before serving.
Notes
- The hamantaschen dough needs to chill in the refrigerator for at least 1 hour, and up to 3 days.
- The assembled cookies need to chill in the freezer for at least 30 minutes, or up to overnight, before baking.
- Prep Time: 15 minutes + 1 hour 30 minutes chill time
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday