Chocolate Sprinkle Hamantaschen

We all know and love Hamantaschen (in Hebrew Oznei Haman). These triangular-shaped cookies are filled with sweet and flavorful fillings, making them a favorite treat during the festive celebrations. But this easy Chocolate Sprinkle Hamantaschen recipe takes them to a new level.

Question: How many sprinkles is too many sprinkles?

Answer: The limit does not exist…

EVERYTHING IS BETTER WITH SPRINKLES

Looking for more Hamantachen recipes? Try my S’mores Hamantaschen, Pistachio Hamantaschen, and Chocolate Hamantaschen with Chocolate Dough.

Ingredients Overview 

**Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.

All-purpose flour: Regular all-purpose flour forms the base of these Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.

Powdered Sugar (confectioners’ sugar): For sweetness and delicate texture.

Butter: Cold unsalted butter, cubed. I like to pop it into the freezer for 5-10 minutes before using it. 

Egg whites: The egg whites contain a lot of protein, which helps form the cookie’s structure, and lots of water, which interacts with the flour’s proteins. 

Filling: Any thick chocolate spread (like Nutella), candy (like M&M), and rainbow sprinkles.

How to Make Chocolate Sprinkle Hamantaschen?

Step 1: Make the dough: Begin by placing the butter, powdered sugar, flour, salt, and vanilla in the bowl of a food processor. Pulse until the mixture resembles a coarse meal. Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little cold water (a teaspoon at a time). 

Step 2: Chill the dough: Shape the dough into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate it for 1 to 2 hours (up to overnight). Chilled cookie dough tends to spread less during baking.

Step 3: Shape the dough: Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter.

Place a flat teaspoon of chocolate in the center of each circle and about 4-5 pieces of candy. Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.

Arrange the Hamantaschen on a baking sheet lined with parchment paper.

Step 4: Chill the Hamantaschen: Place the Hamantaschen in the freezer for 30 minutes to an hour before baking.

Step 5: Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden. Let it cool.

Pro Tips

The dough:

• Work as quickly as possible to prevent the dough from becoming warm. 
• Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven. 

The filling: 

• The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking. 
• Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough. 

Baking:

• The cookies should remain relatively white and not brown.
• The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.

How many cookies are in a batch?

• With a 3.5-inch diameter cookie cutter or a glass about 14-16.
• With a 3-inch diameter cookie cutter or a glass about 16-22.

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