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« Grilled Chicken and Grapefruit Salad
65 Recipes and Ideas for Shalach Manot »

Fluffernutter Hamantaschen

February 10, 2015 by overtimecook 14 Comments

The classic purim cookie gets a fun and flavor-packed update with these Fluffernutter Hamantaschen!fluffernuter hamantashen | OvertimeCook.com

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Can you feel it in the air? Purim is coming up sooner than you think. That means that this blog is about to be filled with all kinds of exciting purim-y treats, starting with these insanely good Fluffernutter Hamantaschen.

Let’s talk about Hamantaschen flavors for a minute or two. Unless you’ve been living under a rock, you’ve probably noticed that the internet explodes right around this time of year with an abundance of uber-creative varieties. Last year’s flavor, my peanut butter filled brownie hamantaschen, went totally viral – and for good reason. They’re awesome – simple as that. I even gathered together a ton of these flavors in this handy-dandy Ultimate Hamantaschen Roundup!

This year, I’ve got another awesome flavor for you: Fluffernutter. Yes, they’re awesome – probably even better than they sound! These hamantaschen are super chewy and even a bit crispy. And the filling? It’s to die for, trust me on that.

Print
Fluffernutter Hamantaschen
Author: Miriam Pascal, OvertimeCook.com
Serves: about 40
 
Ingredients
  • ½ cup oil
  • 1 cup peanut butter
  • ¼ cup light corn syrup
  • ¾ cup sugar
  • 1 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 eggs
  • 2⅓ cups flour
filling
  • 1 cup peanut butter
  • 1 cup marshmallow fluff
Instructions
  1. Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together the oil and peanut butter until smooth.
  3. Add the corn syrup, sugar and brown sugar and beat until smooth. Mix in the baking powder, vanilla and eggs. Turn the mixer to low and add the flour. Beat until the flour is incorporated.
To make the filling:
  1. Combine the peanut butter and marshmallow fluff until smooth. I found this easiest to do using the whisk of an electric mixer. Set aside.
  2. Roll out the dough on a floured-surface to about ⅛th inch thickness.
  3. Cut out circles of the dough and place about a half a teaspoon of the filling in the center of each one. Fold the corners together to form the hamantaschen shape. Use this guide for tips. (Dough will be delicate, so handle with care.)
  4. Place hamantashen on tray and bake at 350 for 10-12 minutes.
  5. Hamantaschen will be soft when they come out of the oven, but will firm up as they cool, so don't be tempted to overbake them.
3.2.2925

Note: While I found this dough workable, it’s not the easiest to work with. The peanut butter flavor is incredible, and it has no margarine – not to mention the most amazing chewy flavor. If you want an easier to work with, more traditional dough, use this one. (Personally, I think it’s worth the effort!)

Tools needed for this recipe: 

Marble Board (makes rolling out the dough easier)

Rolling Pin

Round cookie cutter

If you liked this recipe, make sure to check out this Ultimate Hamantaschen Roundup

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Thanks for stopping by friends! I’ve got all kinds of exciting purim recipes coming your way soon, so stay tuned! – Miriam 

fluffernuter hamantashen | overtimecook.com

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Filed Under: Cookies, Dessert, Holiday, Peanut Butter, purim Tagged With: cookie, hamantaschen, hamantashen, Peanut Butter, purim


Comments

  1. Freidi says

    February 10, 2015 at 9:51 pm

    looks rockin! Please save me some!!!!!

    Reply
  2. Leora says

    February 10, 2015 at 10:43 pm

    Looks amazing! How do these freeze?

    Reply
    • overtimecook says

      February 11, 2015 at 8:32 am

      I haven’t tried freezing them but I would think they freeze nicely.

      Reply
  3. Brucha says

    February 10, 2015 at 11:51 pm

    These taste incredible!

    Reply
  4. chava says

    February 11, 2015 at 8:21 am

    can honey be subbed for light corn syrup?

    Reply
    • overtimecook says

      February 11, 2015 at 8:32 am

      I haven’t tried it, but I think it would work. It might give a flavor to the cookies though.

      Reply
  5. shana says

    February 11, 2015 at 6:02 pm

    I found the dough to be very oily, I even used slightly less oil than called for. I made a couple trays of them, DELICIOUS or more like to DIE FOR. I just didn’t like the working with the dough. I had also whipped up a batter of your brownie pb filled hamentaschen and realized that I didn’t have the confectioners sugar for the filling, so I made some with caramel filling and then I took the rest of the fluffernutter filling and rolled a glob of brownie dough around it and now I have chocolate fulffernutter surprise cookies (because you can’t see the filling until you bight into it) now these are delicious in their own right. So thanks for the inspirations!

    Reply
  6. Meira says

    February 12, 2015 at 9:45 am

    Hey Miriam, do you think this dough can be made by hand-without a mixer?

    Reply
    • overtimecook says

      February 12, 2015 at 10:14 am

      You can do it by hand, but you’ll have to work a bit… If you have a hand held mixer that’s a better option.

      Reply
  7. Melissa {lilmisscakes} says

    February 17, 2015 at 2:23 pm

    I love this idea! I hope I have time to try it!

    Reply
  8. Sarah says

    February 18, 2015 at 2:41 pm

    Actually my go-to MM idea (that I have used for the past few years, thanks to its popularity) comes from your blog! It is the blueberry muffins, wrapped in a really pretty box with cup cake inserts and then tied with a pretty bow and cordinating chochlate bar.

    Thanks for the ideas!!! And for the bb muffin recipes!!

    Reply
  9. Rebecca says

    October 22, 2015 at 8:00 pm

    You had me at Fluffernutter. I’m pretty traditional with my hamantaschen fillings, but I might have to try this recipe this year.

    Reply
  10. Jo says

    March 18, 2016 at 11:19 am

    Just delicious. I found the dough very easy to roll out between two sheets of parchment paper–no need for flour or powdered sugar to ensure it didn’t stick. I left the dough in the fridge overnight, but can see that it rolls out easily even without chilling. 1.5 recipes worth produced over six dozen (!) cookies when using a 3″ round cutter. Finally, the recipe is very forgiving of baking time: I mixed up directions with another hamantaschen recipe, and baked these at 400 for 7 minutes. Still fabulous.

    Reply
  11. Kim says

    September 28, 2017 at 5:41 pm

    Would it be possible to use Nutella instead of peanut butter??

    Reply

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