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Mama Living Abroad

Chocolate Sprinkle Hamantaschen

Get ready to create a batch of Hamantaschen that will surely be a hit during your Purim celebration! These Chocolate Sprinkle Hamantaschen are bursting with rainbow sprinkles and are so fun to make.

Chocolate Sprinkle Hamantaschen on a pink plate
Chocolate Sprinkle Hamantaschen on a pink plate

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 white has lots 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 transfer it to the refrigerator 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.
How to Store Hamantaschen?

Hamantaschen can be stored in an airtight container for up to 5 days at room temperature. To freeze Hamantaschen, place them in a freezer-safe bag or container. Frozen Hamantaschen will last up to 3 months.

More Recipes You’ll Love

Game-Changing Tahini Chocolate Chip Cookies

Mandel Bread with Dried Fruit

Cookies for Purim

Savory Ka’ak Cookies

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Chocolate Sprinkle Hamantaschen on a pink plate

Chocolate Sprinkle Hamantaschen

Author Rachel
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Yield 16
Print Pin Recipe

Description

Get ready to create a batch of Hamantaschen that will surely be a hit during your Purim celebration!
Kosher, Dairy

Ingredients

For the dough:

  • 2 cups (280g) all-purpose flour plus a little more for dusting
  • 3/4 cup (100g) powdered sugar
  • 1 stick+ 6 tablespoons (200g) unsalted butter cold and cubed. I like to pop it into the freezer for 5-10 minutes before using it. 
  • 1 Teaspoon vanilla extract
  • a pinch of salt
  • 2 egg whites from large eggs

Filling and topping:

Instructions

  • Place flour, powdered sugar, butter, vanilla, and salt, in 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 water (1-2 teaspoons).
  • Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
  • 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 the chocolate spread and a few candies.
  • 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.
  • Place the baking sheet in the freezer for 30 minutes to an hour before baking.
  • Preheat the oven to 350°F/180°C.
  • Use a pastry brush to lightly coat the sides (edges) of each assembled Hamantaschen with the egg white.
  • Prepare a plate or shallow dish with the rainbow sprinkles. Gently dip the edges of each Hamantaschen into the sprinkles. The egg white acts as a glue, allowing the sprinkles to stick to the surface of the dough.
  • Bake for 15-20 minutes until the Hamantaschen are slightly golden. Let them cool and enjoy.

Notes

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.
Tried this recipe? Tag@mamalivingabroad
I love hearing from you! If you’ve tried this Chocolate Sprinkle Hamantaschen recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

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