The classic purim cookie gets a fun and flavor-packed update with these Fluffernutter Hamantaschen!
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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.
- 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
- 1 cup peanut butter
- 1 cup marshmallow fluff
- Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
- In the bowl of an electric mixer on medium speed, beat together the oil and peanut butter until smooth.
- 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.
- Combine the peanut butter and marshmallow fluff until smooth. I found this easiest to do using the whisk of an electric mixer. Set aside.
- Roll out the dough on a floured-surface to about ⅛th inch thickness.
- 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.)
- Place hamantashen on tray and bake at 350 for 10-12 minutes.
- 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.
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)
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
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looks rockin! Please save me some!!!!!
Looks amazing! How do these freeze?
I haven’t tried freezing them but I would think they freeze nicely.
These taste incredible!
can honey be subbed for light corn syrup?
I haven’t tried it, but I think it would work. It might give a flavor to the cookies though.
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!
Hey Miriam, do you think this dough can be made by hand-without a mixer?
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.
I love this idea! I hope I have time to try it!
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!!
You had me at Fluffernutter. I’m pretty traditional with my hamantaschen fillings, but I might have to try this recipe this year.
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.
Would it be possible to use Nutella instead of peanut butter??