Mini chocolate chip cookie hamantaschen

I'm really not one to do any sort of reinventing on the classics. I honestly just love a good apricot jelly hamantaschen. I was inspired to do a little twist when recently I got an overwhelming positive response to posting some mini cookies on Instagram stories. That got me thinking how cute mini hamantaschen would be and how much my kids would love if I combined the two to make mini chocolate chip cookie hamantaschen! They really enjoyed them and I'm excited to share them with you in honor of Rosh Chodesh Adar that's coming up this week!

Ingredients needed:

• Oil
• Sugar
• Eggs
• Orange juice
• Vanilla extract
• Baking powder
• Salt
• All-purpose flour
• Tiny chocolate chips- I like to use these ones.
• Chocolate spread, for filling.

How to make mini chocolate chip cookie hamantaschen:

1. Preheat your oven to 350 F. Line two baking sheets with parchment paper, and set them aside.
2. In a large bowl or in the bowl of a mixer, combine the oil and sugar until creamy.
3. Add in the eggs, orange juice, and vanilla extract. Mix well.
4. Add in the salt and baking powder. Slowly pour in the flour, making sure it's incorporated before adding more.
5. Pour in the mini chocolate chips and mix to combine.
6. Once the dough is mixed, remove it from the bowl and onto a piece of parchment paper. You may cut the dough in half if it's too much to work with at once. Place another sheet of parchment paper over the dough and roll it out.
7. Using a , 1 ½" cookie cutter, cut out circles from the dough.
8. Remove the scraps from around the dough. Place a dollop of chocolate spread into the center of each circle. (I found this easiest to do with a pastry bag)
9. Fold in the two sides and pinch at the top to close.
10. Bring the bottom side up, forming the cookie into a triangle shape. Pinch all 3 corners to seal.
11. Bake for 8-10 minutes until lightly golden on the bottom and around the edges.

Storing and freezing

DOUGH: Raw sugar cookie dough can be stored in the refrigerator for 3 to 5 days or in the freezer for up to 3 months in an airtight container or wrapped tightly in plastic wrap.

COOKIES: When stored in an airtight container, baked cookies should last for about 1 week on the counter. To freeze the cookies, make sure they are completely cool before stacking them in a flat bottomed airtight container, separating the layers with parchment paper.

Tips n Tricks for mini chocolate chip cookie hamantaschen:

1. If you don't want to use ALL the dough for mini hamantaschen, divide the amount of chocolate chips in half. Remove half of the dough from the mixing bowl, once it's formed and set it aside wrapped in plastic wrap. Fold the chocolate chips into the remaining dough and continue with the directions. Use the other half of the dough to fill as desired.
2. Roll out your dough a little bit, then check that it's not sticking to the bottom piece of parchment paper. If it is, take if off and dust in a LITTLE flour. It's better that you repeat this step again then over-flour your dough.
3. Show a little restraint when filling the hamantaschen. We all love LOTS of filling, but that will just make the hamantaschen open up and/or ooze.
4. To make your corners stick together better, dip your finger in a bowl of water and run it around the inner rim of the circle before folding.
5. I highly suggest using real baking sheets, as opposed to disposable ones. They really make for a better final product in this recipe.
6. If you do need to stick the dough into the fridge while you say, run out to buy more jam, no worries! Just take it out a few minutes before you begin so that it comes to room temperature.

more great recipes for your Purim party:

Crispy hot honey chicken tenders

Hot dog burnt ends made in the oven

Mini chocolate chip cookie hamantaschen

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 75 approx

Ingredients Method

Ingredients

  

• ¾ c oil
• 1 ¼ c sugar
• 4 eggs
• ¼ c orange juice
• 1 teaspoon vanilla extract
• 2 teaspoon baking powder
• ½ teaspoon salt
• 5 c all-purpose flour
• ¾ c tiny chocolate chips
• chocolate spread for filling

Method

 

1. Preheat your oven to 350 F. Line two baking sheets with parchment paper, and set them aside.
2. In a large bowl or in the bowl of a mixer, combine the oil and sugar until creamy.
3. Add in the eggs, orange juice, and vanilla extract. Mix well.
4. Add in the salt and baking powder. Slowly pour in the flour, making sure it's incorporated before adding more.
5. Pour in the mini chocolate chips and mix to combine.
6. Once the dough is mixed, remove it from the bowl and onto a piece of parchment paper. You may cut the dough in half if it's too much to work with at once. Place another sheet of parchment paper over the dough and roll it out.
7. Using a , 1 ½" cookie cutter, cut out circles from the dough.
8. Remove the scraps from around the dough. Place a dollop of chocolate spread into the center of each circle. (I found this easiest to do with a pastry bag)
9. Fold in the two sides and pinch at the top to close.
10. Bring the bottom side up, forming the cookie into a triangle shape. Pinch all 3 corners to seal.
11. Bake for 8-10 minutes until lightly golden on the bottom and around the edges.