Cookie Dough Hamentaschen

wow! 3 years of blogging. This year in particular has been crazy with the entrance of Revalutionarybaby into the picture (BH). While the blogging has been slow the recipes have been flying…just the amount of effort it takes to make a recipe, set up a photo and take it..all while holding a baby if she decided she doesnt want to go down…well its a lot.

But for the 3 year blogaversary I wanted to make sure to get a post up. This idea isnt crazy new but I never loved the way I had seen it be done before.

When people posted “Cookie dough” hamentaschen the “cookie dough” is really just a cookie because its baked. I wanted legit cookie dough filling. But how to achieve that? A thicker dough…refrigerated…packed in the middle…higher baking temp YES! Success! The top of the cookie is baked but the inside is still under baked giving a real cookie dough taste and feel.

When stuffing the inside of the hamentasch make sure NOT to overstuff or they will explode. Not that thats bad…but it wont look pretty.

Follow the steps below for a legit cookie dough hamentasch.

2  eggs

 1/2 cup oil

 3/4 cup sugar

 1 teaspoon baking powder

 1/2 teaspoon salt

 2 teaspoons vanilla sugar

 3 – 3 and 1/4 cups flour

Cookie Dough Filling

1/4 C. Oil

1/2 C. Sugar

1/2 C. Brown Sugar

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 1/4 C. flour

1/2 C. chocolate chips

Preheat oven to 375

Mix the eggs, oil, and sugar together.

Add in the baking powder, salt, and vanilla sugar, and mix.

Add in the flour and mix until a dough forms. (If dough is wet add in one to three tablespoons more flour, one at a time.)

Cookie Dough:

Mix the 2 sugars and oil together. Add in the egg and mix. Add the salt, baking soda flour and chocolate chips and mix until combined. Refrigerate for 2 hours or overnight. (or not and they will just be less doughy but still yummy)

Roll out the dough and cut out circles. Scoop no more then 1 teaspoon of cookie dough (unless your making huge ones but this is for your avg size ones) and pack into a tight ball

place cookie dough ball in middle of the hamentasch dough and seal shut

Bake 9 minutes