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Cookie Butter Cheesecake Hamantaschen
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Cookie Butter Cheesecake Hamantaschen

Course Dessert

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.