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Peanut Butter Filled Brownie Hamantaschen

March 3, 2014 by overtimecook 71 Comments

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!

peanut butter filled brownie hamantaschen

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.

peanut butter filled brownie hamantaschen

4.0 from 6 reviews
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Peanut Butter Filled Brownie Hamantaschen
Author: Miriam Pascal - OvertimeCook.Com
Recipe type: Dessert
Cuisine: Traditional
Serves: 5-6 doz
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
  2. Melt the chocolate (preferably double boiler style) and set aside to cool slightly while starting the dough.
  3. In the bowl of an electric mixer, beat together the margarine and sugars on a medium speed, until creamy.
  4. Add the eggs, vanilla, baking soda, baking powder and melted chocolate and beat until combined.
  5. 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.
  6. 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.)
  7. 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.)
  8. 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.
  9. Bring the three sides of the circle together to form the hamantaschen shape. Pinch the edges together tightly.
  10. 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.
  11. Bake the hamantaschen at 350 for 10 minutes.
3.2.1275

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!

Enjoy!

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!

peanut butter filled brownie hamantaschen

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

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Filed Under: Chocolate, Cookies, Dessert, Holiday, Peanut Butter, purim, Traditional Tagged With: Chocolate, Cookies, hamantaschen, Peanut Butter, purim


Comments

  1. Adina Garfinkel says

    March 3, 2014 at 12:47 am

    what type of chocolate did you use?

    Reply
    • overtimecook says

      March 3, 2014 at 12:56 am

      Semi-sweet baking chocolate. Any dark chocolate would work well here.

      Reply
  2. Elissa says

    March 3, 2014 at 1:01 am

    Or fill them with Lotus spread? (that is, if you can get your hands on some!)

    Reply
  3. Marie @ Little Kitchie says

    March 3, 2014 at 7:55 am

    These look amazing!!!

    Reply
  4. Avigayil Warburg says

    March 3, 2014 at 9:04 am

    Any chance of making these with oil?

    Reply
    • overtimecook says

      March 3, 2014 at 10:46 am

      I haven’t tried it with oil so I can’t say for sure.

      Reply
    • overtimecook says

      March 4, 2014 at 1:51 am

      Haven’t tried it!

      Reply
  5. Hannah Raiskin says

    March 3, 2014 at 10:02 am

    Would oil work instead of margarine/butter?

    Reply
    • overtimecook says

      March 3, 2014 at 10:47 am

      Can’t say for sure – I haven’t tried it.

      Reply
    • overtimecook says

      March 4, 2014 at 1:50 am

      Haven’t tried it.

      Reply
  6. Bracha says

    March 3, 2014 at 10:42 am

    Sooo gonna try these. Did you refrigerate the dough at all? I know it depends on the size of the cookie cutter, but how many approx. did this make? Thanks!

    Reply
    • overtimecook says

      March 3, 2014 at 10:47 am

      No refrigeration needed – it’s a stiff dough. Like it says in the recipe – 5-6 dozen cookies.

      Reply
      • Bracha says

        March 3, 2014 at 12:38 pm

        Thanks! And Sorry, didn’t see the amount. 😛

        Reply
  7. ronit says

    March 3, 2014 at 1:06 pm

    Do you think I can put Jam?

    Reply
    • overtimecook says

      March 3, 2014 at 6:58 pm

      Sure!

      Reply
  8. shandel strasberg says

    March 3, 2014 at 1:12 pm

    what diameter glass did you use? (approx. is fine too)

    Reply
    • overtimecook says

      March 4, 2014 at 1:50 am

      Just a standard drinking glass!

      Reply
    • KC says

      March 4, 2014 at 8:44 am

      Shandel, most hamentaschen are made with circles that are around 3 inches.

      This recipe sounds great – can’t wait to try it!

      Reply
  9. Freidi says

    March 3, 2014 at 2:41 pm

    What can I say besides I WANT MORE? These are so unbelievably delicious… can’t stop raving!

    Reply
  10. Sarah says

    March 3, 2014 at 3:19 pm

    Wow! These do look great. Your awesome ideas just keep coming!!

    Reply
  11. LC says

    March 3, 2014 at 3:56 pm

    A friend linked to these. I just need to say, I have no PB in my house, but I have PB Dreams *chocolate* PB. And skippy’s dark chocolate PB. I think I need to make hamentaschen.

    Reply
  12. Erin @ The Spiffy Cookie says

    March 3, 2014 at 7:28 pm

    I’ve never had hamantaschen but this sounds like the way to go!

    Reply
  13. carey says

    March 4, 2014 at 2:43 pm

    This recipe looks incredible, but it makes so many cookies! Do you think it can be cut in half?

    Reply
    • overtimecook says

      March 5, 2014 at 7:59 am

      You can try! But believe me, you’ll want a lot of these!

      Reply
  14. Hubi says

    March 5, 2014 at 2:04 pm

    For the middle, do you melt the margarine?

    Reply
    • overtimecook says

      March 5, 2014 at 3:03 pm

      Nope!

      Reply
  15. Hannah says

    March 5, 2014 at 9:59 pm

    Sound delicious! Can I prepare them and freeze and bake them the day I need them?

    Reply
    • overtimecook says

      March 5, 2014 at 11:41 pm

      For sure!

      Reply
  16. sara l says

    March 6, 2014 at 1:28 am

    Yum! Didn’t have margarine, used half coconut oil and half regular oil, and slipped the margarine in the filling. Dough a littke crumbly but delicious

    Reply
    • sara l says

      March 6, 2014 at 1:29 am

      *skipped

      Reply
  17. Leah says

    March 6, 2014 at 11:58 am

    These are so cute!! You are so creative!! Love it!

    Reply
  18. Susie says

    March 6, 2014 at 3:11 pm

    If one uses Nutella, do you still use the butter and confectioners sugar?
    Please and thank you!
    Susie

    Reply
    • overtimecook says

      March 6, 2014 at 5:58 pm

      Not needed!

      Reply
  19. Y says

    March 6, 2014 at 5:22 pm

    I tried it with oil, it changed the texture and taste 🙁 The filling is delicious though!!

    Reply
  20. Liz says

    March 6, 2014 at 5:47 pm

    My business partner just sent me this recipe knowing how much I love Hamantaschen (not to mention peanut butter and chocolate), and I cannot wait to make them! Glad the weekend is coming…

    Reply
  21. Hannah says

    March 6, 2014 at 7:12 pm

    I made these today, its taste yumm! Though the dough wasn’t stiff enough so i added 1/2 more flour. It was hard to work with the dough, any tips on how to make them perfect ?? The last frw i made sandwich cookies with the circleand put the filling inbetween. Thanks for the recipe!!!

    Reply
    • Tara says

      March 7, 2014 at 3:37 am

      Agreed. My dough did not become stiff at all. I didn’t add any extra flour, but it ended up being way too soft to roll.

      Reply
  22. MiriamP says

    March 6, 2014 at 8:19 pm

    I had to add a whole extra cup of flour to make it thick enough, but then it rolled out fine and tasted great!

    Reply
  23. Rivka says

    March 6, 2014 at 10:22 pm

    Can these be frozen? If so how?

    Reply
    • overtimecook says

      March 6, 2014 at 11:06 pm

      Sure! Make them and bake them then freeze airtight.

      Reply
      • Rivka says

        March 7, 2014 at 1:13 pm

        Thanks so much!

        Reply
  24. carey says

    March 6, 2014 at 11:32 pm

    Did you use butter or margarine for your cookies? If margarine, did you use a regular one or a trans-free one? I want to try using a trans-free one like Earth Balance sticks or even shortening (Crisco) but am not sure it will come out the same! What do you think? Thanks!

    Reply
    • overtimecook says

      March 6, 2014 at 11:33 pm

      I used trans fat free margarine.

      Reply
      • carey says

        March 7, 2014 at 12:25 am

        Can I ask which brand? 🙂

        Reply
  25. Yitz Woolf says

    March 9, 2014 at 7:11 pm

    Your photos are beautiful!

    The dough was too sticky and I had to put in a lot of extra flour (more than a cup). The hamentashen spread and the peanut butter filling puffed up and then concaved inwards… They also don’t taste anything like a Reese Peanut Butter Cup…

    I love the idea of this recipe…

    Reply
  26. Sam says

    March 9, 2014 at 9:08 pm

    These taste wonderful! Thanks for this recipe. My only problem was that the dough repeatedly cracked. I even tried putting it in the fridge & adding some ice water. Any suggestions?

    Reply
    • overtimecook says

      March 11, 2014 at 1:08 am

      Putting the dough in the fridge is probably what made it crack! The dough gets harder to handle when it’s cold.

      Reply
      • Sam says

        March 11, 2014 at 8:19 am

        Actually, it cracked before putting it in the fridge. I thought that maybe putting it in there might help. Am I the only one who had that problem?

        Reply
        • hazel says

          March 12, 2014 at 11:17 pm

          same here. they were crumbly when rolling but totally fell apart the minute i tried folding them. the most i could get to the oven in decent condition was 5 single hamentashen. such a shame…my kids and i were really looking forward to these.

          Reply
  27. Harriet says

    March 10, 2014 at 7:42 pm

    Can i make the dough and freeze it and then shape and bake it later?

    Reply
    • overtimecook says

      March 11, 2014 at 1:07 am

      No, I don’t recommend that. THe dough will get hard to handle if you freeze it.

      Reply
  28. osgood J. harvey says

    March 10, 2014 at 11:33 pm

    Does anyone have glutin free version?

    Reply
  29. Heidi says

    March 12, 2014 at 10:53 am

    Thanks so much for posting this! These were great… I am not the best baker and I found the recipe easy to follow. When I saw that the dough was not like regular hamantashen dough I wondered if I did it right… but when I got to cutting and folding them, they worked just perfectly. When they were first made they were soft and chewy like a brownie. After a few days I noticed they got crispy and wondered if they would taste stale… NOT AT ALL! they tasted like a chocolate cookie. Really a great recipe will make again.

    Reply
  30. Patti says

    March 12, 2014 at 1:34 pm

    After reading the many comments about this recipe, I was somewhat reluctant to make it. However, as a major chocolate addict and lover of hamentashen baking, how could I resist? Despite popular belief, I found this dough incredibly easy to work with. FYI, I used Migdal pareve margarine (yes, I know it’s not transfat-free!)
    and didn’t change the measurements of any of the ingredients. I was out of peanut butter but substituted cashew butter instead. YUM! I also filled half of the hamentashen with a Hashahar tranfat-free and nut-free chocolate spread. It’s a nice alternative to Nutella. I’ve packed the hamentashen away so I not only save them for my mishloach manot, but also to resist the temptation from eating them! Thank you Miriam for sharing this wonderful recipe!

    Reply
  31. Jd0325 says

    March 12, 2014 at 3:55 pm

    Although the end result tasted delicious, the dough was very hard to work with. Had to add the extra flour (too sticky to roll out), but then the dough cracked a lot after. Added a little oil to try to soften it up, but it still cracked (when folding over). It’s warm and humid where I live, do you think that is what could have been the demise of this cookie?

    Reply
  32. dkny says

    March 13, 2014 at 1:21 pm

    I just made a batch of these hamantaschen and they came out terrific! The brownie dough was perfect and rolled out beautifully. I used the exact ingredients from the recipe with no substitutions and I didn’t need any extra flour for rolling them out. Make sure to cut and form them as soon as you roll them so they don’t dry out because that will cause them to crack. The first few that I made, I pinched totally closed assuming that they would open a little, but they did not open at all. The subsequent batches I pinched almost closed but left a little open in the center and they are so beautiful with the iconic hamantaschen style. I am fasting, so it is torture watching them cool on the counter but they look like they will be a yummy bite – or two or three… (with a glass of milk) when the fast is over.

    Reply
  33. ReenaTeena says

    March 13, 2014 at 8:11 pm

    These were hard to roll. Some look beautiful and others cracked when folded and pinched. Towards the end, none cooperated and I gave up. I made chocolate crumbs for our chocolate martinis we will make for our seudah open house on Sunday. I am having dairy and made this recipe with butter, perhaps that is why it was hard to roll. Even so, I appreciate your creativity and even the not so pretty ones will be delicious.

    Reply
  34. SK says

    March 13, 2014 at 9:39 pm

    Trying to make this now and my dough came out all crumbly any suggestions what to do? This is my first time making hamantaschen.

    Reply
  35. Susan says

    March 13, 2014 at 9:44 pm

    I just made these with butter flavored crisco. The dough was crumbly so this was not a fun experience. I tried a few with Raspberry jelly (don’t–maybe jam will work but what I used didn’t). They taste and look good but it took a lot of shaping on my part because the dough was so crumbly.

    Am I the only one that had trouble with this dough? What can I do to make the dough easier to work with?

    Reply
    • Susan says

      March 13, 2014 at 9:50 pm

      Also: cool the Hamataschen on the cookie sheet for a few minutes before transferring to a wire rack. If you move them too soon, they fall apart.

      Reply
  36. Hadas says

    March 13, 2014 at 9:58 pm

    I made these and they looked great and tasted delicious!

    I used Dutch process cocoa, so the chocolate flavor was dark and not too sweet, so the very sweet peanut butter filling balanced it well. I actually ran out of filling about 10 cookies too early, so I filled those with blackberry jam and they came out looking and tasting very classy. 🙂

    I don’t know if these made a difference in the manageability of the dough (I found it very easy to work with):
    (1) I let the dough rest at room temperature for about an hour (not on purpose — I got distracted)
    (2) I didn’t add the extra flour to the big bowl of cookie batter; I took a big handful out, put it on my pastry mat and sprinkled lightly with flour, then kneaded to incorporate. Another light dusting with flour if dough was still sticky, until it was a good consistency for rolling out.
    (3) My new silicone pastry mat and rolling pin! In the past, cookies have stuck to the parchment paper or plastic that I rolled them out on, but this time it worked great. Maybe it was my tools.

    Reply
  37. Jenny says

    March 15, 2014 at 7:11 pm

    My son isn’t a fan of peanut butter, so I filled them with Fluff. AMAZING! (And the rest of us loved the peanut butter.)

    Reply
  38. Emily says

    March 16, 2014 at 7:58 am

    yum! these look so good!

    Reply
  39. deb says

    March 16, 2014 at 5:51 pm

    I just couldn’t resist this recipe. Made them for Shalach Manos & got tonnnnnssssss of rave reviews.

    I did find the dough a little dry, but if you work/knead it by hand a little it seemed to come together very nicely. I also found that even if the bottom edges seemed to crack when I was folding, they baked back together and came out beautifully.

    Thanks for such a great recipe!!!!!!!!
    Hope you had a great Purim!

    Reply
  40. Larry Lennhoff says

    March 17, 2014 at 9:05 am

    I’m just learning how to bake, and I found this recipe took me a long time. I only got about two dozen hamentashen out of it, not 5-6 dozen. I used Earth Balance stick margarine and the dough seemed fine. I also had lots of leftover peanut butter filling, which I added to some brownies I was making from a mix. That turned out very well. The hamentashen themselves were good, but nothing like a Reese’s I think the problems were due to my lack of skill as a baker. Thank you for publishing the recipe.

    Reply
  41. Amallia @desire to eat says

    April 11, 2014 at 5:06 am

    wow I love peanut butter & brownie, it looks soooo delicious, I’ll try it.

    Reply
  42. Talia says

    February 19, 2015 at 12:24 pm

    Can I halve this recipe? I don’t need 6 dozen hamantaschen… 3 dozen would be enough. Thanks!

    Reply
  43. Eliana says

    March 4, 2015 at 7:58 am

    Once you get past the fact that the dough is pretty difficult to work with, these hamantaschen are insanely amazing!!!

    Reply
  44. Chan says

    March 6, 2017 at 1:26 pm

    In the process and my hamentaschen are spreading to becoming jumbo!! I wouldnt mind so much except they thin out and burn on the edges…any ideas? Tastes fantastic…

    Reply
  45. Rachel says

    February 11, 2018 at 10:40 pm

    I want to use this dough but with a Mexican hot chocolate flavor! How much cinnamon and chili powder do you recommend I add? Or should I use cayenne instead? Planned on filling with dulche de leche! Thanks!

    Reply
  46. Miriam says

    February 19, 2021 at 8:54 pm

    The dough was wonderful but the cookies came out flat! What did I do wrong?

    Reply

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