A cross between a hamantasch and a peanut butter cup, these Peanut Butter Filled Brownie Hamantaschen will be the most delicious cookie you’ve tasted!
I don’t say this lightly, but I’ve invented the most delicious hamantaschen ever.
I know, it’s a big claim to make, but let’s talk about the awesomeness of these cookies.
Nowadays, everyone is scrambling to invent the cutest, prettiest, most exciting hamantaschen ever. And the ideas keep exploding. But here’s the thing. I like pretty food. I like exciting food. Hey, I even like cute food. But for me, that’s always secondary. First, in my book, will always be taste. If it tastes great, it’s great. If it looks awesome – that’s a bonus.
Well these hamantaschen look really exciting, but…. the taste is To. Die. For. I’m not kidding. I’m pretty sure every person who was lucky enough to taste these was all “these are the best hamantaschen I’ve ever tasted!” unless they were in the speechless category. Or the where-can-I-get-more category.
The texture of the dough is a little unusual…in the best possible way. It’s a cross between a cookie and a brownie – which is, in my (sometimes humble) opinion, the best of both worlds.
Plus, at least 4 tasters independently told me how these reminded them of reeses peanut butter cups, which was awesome, considering how that’s exactly what I was aiming for! Basically, I’ll sum up my whole excited rant by saying this: if you’re one of the majority of humans who love peanut butter and chocolate…these are for you.
- 6 ounces melted chocolate, slightly cooled
- 2 sticks (1 cup) butter or margarine
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla excract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup cocoa powder
- 2½ cups flour
- for the filling:
- 1 stick (1/2 cup) butter or margarine
- 1 cup creamy peanut butter
- 1 cup confectioner's sugar
- Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- Melt the chocolate (preferably double boiler style) and set aside to cool slightly while starting the dough.
- In the bowl of an electric mixer, beat together the margarine and sugars on a medium speed, until creamy.
- Add the eggs, vanilla, baking soda, baking powder and melted chocolate and beat until combined.
- Turn the mixer to low, and add the cocoa powder and flour, slowly, and mix until just combined. The texture will be of a stiff dough.
- To make the filling: combine all ingredients until smooth. (It may be easiest to do this with a mixer, but you can definitely do it by hand as well.)
- To assemble the hamantaschen: Lightly flour a work surface, and roll out the dough to about ⅛ of an inch thickness. (A little thicker is fine, but if the dough is too thick it will be hard to shape.)
- Cut circles of the dough using a circle cookie cutter or the bottom of a glass. Place about a half a teaspoon of the peanut butter filling in the center. Do not overfill.
- Bring the three sides of the circle together to form the hamantaschen shape. Pinch the edges together tightly.
- Place the hamantaschen on the tray and repeat with remaining dough and filling. Leave a bit of room between the hamantaschen to allow for spreading.
- Bake the hamantaschen at 350 for 10 minutes.
NOTE: Based on feedback from people who made this! Lots of people have made it without a problem. Some people have commented that it was too loose to shape. If you find that, add up to 1 cup additional flour (start with half a cup and go from there). This dough is not the easiest to work with, but trust me – the end result is so worth it!
PS – not a huge peanut butter fan? (WHAT?) Fill these with chocolate hazelnut spread such as Nutella or Delinut for a double chocolate experience you won’t forget anytime soon!
Hope you love these hamantaschen as much as we did! Make sure to head on over and “like” my facebook page! I’ve got a giveaway coming up when I reach 3500 likes! -Miriam