With a graham cracker crust and gooey marshmallow plus chocolate in the center, these smores hamantaschen are an instant classic.
I made these smores hamantaschen one year on a lark, hoping to delight my marshmallow-loving children. I, meanwhile, #UnpopularFoodOpinion alert, shudder at the thought of smores and never have one of these cookies passed my lips. Everyone else, however, loves them to such an extent that I make multiple batches every Purim, and they are my most requested hamantaschen by far. So, with no further ado, I present to you: the smores hamantaschen.
🍪 Graham cracker dough
Stickler that I am, I felt that the hamantaschen incarnation of smores needed a full on graham cracker component. Like, not just crumbs, though those would be a delicious addition to the filling, and not just marshmallow-and-chocolate standing in for the smores experience, but a dedicated graham cracker cookie piece. Enter: graham cracker dough. Naturally, this being me, my first thought was to track down graham flour (a type of whole wheat flour), the eponymous stuff that originally lent grahams their character. However, the honey and brown sugar one-two punch really tastes graham to me, and that way we can use good old all-purpose flour, which has the advantage of being available and more cooperative when being formed into triangular packages.
The dough can either be made dairy, with butter and milk, or parve, with margarine and almond milk. No one seems to notice or care which one is it, unless they want one after a meat meal!
🍬 Marshmallow and chocolate filling
I've tried these smores hamantaschen filled with various combinations of mini marshmallows and chocolate chips, marshmallow fluff and chopped chocolate. I find that the marshmallow fluff and chopped chocolate are the most smores kind of experience. That being said, if you want to skip dealing with fluff and chopping chocolate, they will still be happy-making when made with the mini marshmallows and chocolate chips. You'll need about ½ cup of chocolate chips, or about 1 ½ bars (5 oz / 150 g) of chopped chocolate of your choice. When I'm making these dairy, milk chocolate is the way to go here.
If you're going with the fluff, you'll use the better part of the standard (7.5 oz / 200 g) jar. It is really tricky to deposit the marshmallow fluff onto the center of the cookies, but the best hack I've got for you is to keep a small bowl of water near your work area. Dip a finger in the water and use it to remove the fluff from a spoon. Even my trusty mini springform scoop can't handle marshmallow fluff.
👩🍳 Shaping the cookies
You'll want to roll out this dough on a generously floured surface, and re-flour everything (the surface, the top of the dough, the rolling pin) whenever anything starts to stick again. Otherwise, these hamantaschen get shaped up the traditional way, by pinching one part of the circle, which forms two other "corners." Pinch each corner together well, almost to the top.
❄ My hamantaschen hack: flash-freeze while the oven heats up
I've found that absolute best way to get hamantaschen to stay pretty and closed while baking and prevent the filling from leaking out is to freeze them briefly. I do this for about 20-30 minutes while preheating the oven. For this reason, you won't see preheating in the recipe below; instead, that time is built in to the freezing time.
🎭 Looking for more hamantaschen ideas?
- Chocolate Hamantaschen (dairy or parve)
- Peanut Butter and Jelly Hamantaschen (dairy or parve)
- Almond Shortbread Hamantashen (dairy)
Smores Hamantaschen (dairy or parve)
- Food processor
Graham Cracker Dough:
- 3 cups all-purpose flour - 375 g
- 1 cup brown sugar - packed - 175 g
- ½ tsp baking soda
- ¾ tsp salt - omit if using margarine
- 7 Tbs butter/margarine - 100 g
- ⅓ cup honey - 115 g
- ⅓ cup dairy or almond milk
- 1 Tbsp vanilla extract
- ½ cup marshmallow fluff
- 1 3.5-4 oz bar chocolate
Make the graham cracker dough:
- In a food processor fitted with the blade attachment, combine the flour, brown sugar, baking soda, and salt, if using. Pulse several times to mix.
- Cube the (cold) butter/margarine and add it to the food processor. Pulse several times more, until the mixture resembles coarse crumbs.
- In a measuring cup, measure out the honey and milk. Add the vanilla and whisk to combine.
- Pour the mixture in the measuring cup into the food processor and pulse until just combined. The dough should be clumped together, soft, and tacky.
Chill the dough:
- Turn out the dough onto plastic wrap, pat into a disc, seal, and refrigerate for 2 hours or overnight.
Shape and fill the cookies:
- Before beginning, prepare the chocolate for the filling by chopping it coarsely. Also, place a small dish of water near your work surface (which will help in portioning out the marshmallow fluff).
- Next, roll out the chilled dough on a well-floured surface and cut into circles using a 3" / 65 mm round cutter or similar.
- Using the tip of a spoon and a wet finger, place about ½ tsp of marshmallow fluff in the center of the cut out circles. Any time things get sticky, dip your finger in the dish of water for frustration reduction. Add several pieces of chocolate on top of the marhsmallow fluff in the center of each cookie and seal the ends into a triangular shape.
- Re-roll the leftover dough and repeat, until the dough is used up.
Bake the cookies:
- Preheat the oven to 350F / 180C. While the oven heats up, place the shaped cookies, all on one lined sheet pan, into the freezer to chill for about 20 minutes.
- When the oven is ready, spread out the cookies between two lined sheet pans and bake for 12-14 minutes, until set with gooey centers.