fluffernutter hamantaschen is the hamantaschen you never knew you needed!
I LOVED these!
If you’re a long-time reader here you know that I adore anything fluffernutter. You know, that should-be-bad-but-is-so-good combination of peanut butter and marshmallow. I’ve turned it into popsicles, cookie bars and even Muddy Buddies (that was a particularly good one).
So why not hamantaschen?
As always, I really try to bring the flavors that I’m working with into the dough, the filling and the topping. And these babies were no exception. To start, I took my basic hamantaschen dough, swapped the white sugar for brown and added some peanut butter. The filling is a combination of mini marshmallow and my fave peanut butter frosting. The cookies are topped with more marshmallows when they come out of the oven, then torched if you’re so inclined. A drizzle with some more peanut butter filling and you’ve got fluffernutter hamantaschen!
As always I’m including my tried-and-true tips for perfect hamantaschen:
1. Roll the dough to 1/4″ thickness – this will seem too thick but a thinner dough will not hold its shape as well.
2. Use only 1/2 teaspoon of filling per cookie – again, this will seem wrong, like, how can this possibly be enough? Well, here’s the thing: as the cookies bake, the filling expands and pushes the sides of the dough that you’ve so carefully pinched and shaped. The more filling, the more misshapen the finished cookie will be. If you don’t care about the look, and want more filling, you can go up to one teaspoon. But your hamantaschen will likely not be as pretty.
3. Glue those suckers SHUT – an egg wash is essential to seal the sides. I always want to skip this step and always regret it when I do.
4. Freeze the hamantaschen before baking – after the egg wash “glue”, stick your tray in the freezer for 10-15 minutes. This will ensure that your cookies stay intact once placed in the oven.
I’d love to know if you give these a try – we’ve come a long way from those “originals” – what’s been your favorite hamantaschen so far?
For the dough:
8 tablespoons (1 stick) unsalted butter, room temperature
3 ounces cream cheese, room temperature
1/4 cup peanut butter
1/4 cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 egg wash, made from 1 large egg beaten with 1 tablespoon water
For the filling:
1/2 cup peanut butter
1/2 cup confectioner’s sugar
mini marshmallows (you’ll need 1 for the filling and 3 for the top; I made 24 hamantaschen so I needed 96 marshmallows)
Make the dough: Cream the butter, cream cheese, peanut butter and sugar till light and fluffy. Add the egg and vanilla and beat again. Scrape down the sides. Add the flour and salt and beat just till combined.
Divide the dough into two halves and place each between two sheets of parchment paper. Roll each dough to about 1/4″ thickness. Stack the doughs on a baking sheet or cutting board and refrigerate for at least one hour, or up to three days.
Pre-heat oven to 375 degrees; line two baking sheets with parchment paper.
Make the filling: Beat the peanut butter and confectioner’s sugar till fluffy.
Working with one dough at a time, cut out circles with a drinking glass or cookie cutter (I used a 2 1/2″ cutter here). Remove trimmings and set aside. Place the circles on one of the lined baking sheets. Continue rolling and cutting until all of the dough is used up.
Scoop about 1/2 teaspoon of the peanut butter filling in the center of each circle. Add a marshmallow and fold the dough into a triangle shape, pinching the corners firmly together. Brush the tops of the cookies with a little of the beaten egg, and sprinkle with some raw sugar. Place cookies in the freezer for 30 minutes.
Bake cookies, one sheet at a time, until golden; 12 – 15 minutes. Transfer to a wire rack, top each cookie with 3 marshmallows and let cool completely. If you like, you can use a kitchen torch to toast the marshmallows, or run them briefly under the broiler.
Warm the reserved peanut butter filling in the microwave, till softened (about a minute). Transfer to a pastry bag, snip a small opening in the bottom and pipe atop the cooled cookies. Let set before serving.[/recipe-card]
Alllllllll the hamantaschen- right here!