It’s that time of year again, when costumes, alcohol and fun-size candy bars are plentiful. And what would a Jewish holiday be without a signature dessert? Of course the hamataschen will be in high demand next weekend, so I set out to create some exciting variations. Don’t get me wrong – I like a raspberry or apricot hamataschen as much as the next guy, but sometimes even a classic can be improved.
I’ve mentioned before that peanut butter and chocolate is one of my all-time favorite combinations, so why not try it here? Overall I think these hamantaschen were very successful, if not as pretty as their jewel-toned counterparts. Because this is a chocolate dough, I rolled it out between sheets of parchment paper instead of on a floured surface, so that I wouldn’t have streaks of white.
So, have fun with your hamataschen this Purim – you could even create a PB&J variety by adding some jam to the centers. If you’re looking for even more hamataschen inspiration, check out my Chocolate, Coconut and Raspberry Hamantaschen on Baking and Mistaking.
Peanut Butter and Chocolate Hamantaschen
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
2 tablespoons plus 1 teaspoon cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
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1/4 teaspoon salt
Filling:
1 cup creamy peanut butter
2/3 cup milk
1/3 cup confectioners sugar
Beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla and mix until incorporated.
Add the flour, cocoa, baking powder, baking soda and salt, and mix until completely combined.
Divide the dough in two, wrap in plastic and refrigerate for at least one hour.
For the filling, beat together the peanut butter, milk (or soy milk) and icing sugar and smooth. (If you’re having trouble getting it smooth microwave the mixture for about 10 seconds.)
Roll the dough out between two pieces of parchment paper until about ¼“ thick. Use a round cookie cutter to cut out as many shapes as possible. Place a scant teaspoon of filling in the center of each circle, and fold up the three sides to form the triangle shape. Make sure to pinch each corner closed so it seals.
Bake on 375 F for 10 to 12 minutes. Let cool for 1 minute then remove to a wire rack and cool completely.
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