Cookie Butter Cheesecake Hamantaschen
I’m obsessed with these three cornered zebra striped tender shortbread treats that are filled with cookie butter cheesecake and chocolate.
This is the first time I’ve rolled a two-toned dough. The dough cooperated nicely and I love the way it blended to create something that resembles zebra stripes. It’s a matter of cutting strips of the cocoa tinted dough and placing the strips evenly apart on the rolled-out dough and rolling them together. Once the dough is cut in circles, make sure that the stripes are on the outside before filling and folding.
The best tip that I can offer is to refrigerate the folded cookies for at least 30 minutes before baking.
Happy Purim. Chag Sameach to all who are celebrating.
Cookie Butter Cheesecake Hamantaschen
Ingredients
Cookie Dough
- 2 cups plus 2 tbsp (300g) AP flour
- ½ cup plus 1 tbsp (70g) powdered sugar
- ½ tsp salt
- 180 g cold butter cubed
- 1 tsp vanilla paste
- ¼ cup (45ml) brandy (optional) or milk
For Cookie Butter Cheesecake Filling
- ⅓ cup cream cheese room temperature
- ¼ cup table cream
- 1 egg
- 1 ½ tbsp cookie butter
- 1 ½ tbsp sugar
- Chocolate chips
Instructions
- Place all the dry ingredients: sugar, flour, and salt in the bowl of a food processor/mixer and pulse 5 seconds to combine.
- Add the cold butter cubes and pulse until it looks crumbly.
- Add all the rest of ingredients and mix until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for 2-3 hours.
- Preheat oven to 375°F.
- Remove the dough from the fridge, dust your surface lightly with flour and roll start the dough to 1/4 inch thick.
- Using a 3” cookie cutter, cut circles and place the filling in the middle of each circle with a few chocolate chips. See below for the filling.
- Brush a little water around the edge and fold the sides to the center into a triangle and pinch the dough firmly to prevent the dough from opening while baking.
- Place on a parchment lined baking sheet.
- Place the tray of folded Hamantaschen in the fridge for 30 minutes to chill before baking.
- Bake for 15 minutes at 375°F until golden brown in the corners. Dough recipe from TheChallahPrince.
For Cookie Butter Cheesecake Filling
- Preheat oven to 325°F.
- Place all ingredients in a food processor and blend until combined.
- Spray a small baking dish (8 x 6”), pour the mixture in and bake for 20 minutes.
- Remove from oven and allow to cool.
- Use a teaspoon to measure when you fill the Hamantaschen.
- Note: I added 2 tbsp cocoa to ¼ of the dough to make the stripes if you want to get all fancy.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
