Hamantaschen are traditional triangular cookies often baked during Purim celebrations. While they are usually filled with fruit preserves or poppy seed paste, this recipe takes the beloved cookie to a new level with a tahini chocolate chip filling. The nutty, slightly savory tahini pairs beautifully with the sweetness of chocolate, giving the cookie a gourmet upgrade.
These cookies are buttery, tender, and packed with a surprising burst of flavor in every bite — perfect for holiday festivities, gifting, or simply enjoying with a cup of coffee or tea.
Ingredients
Makes about 24 cookies
For the Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
For the Filling:
- 1/3 cup (80g) tahini
- 1/4 cup (50g) brown sugar
- 1/4 cup (40g) mini chocolate chips
- 1 tablespoon honey (optional, for added sweetness)
Preparation Time
- Prep time: 20 minutes
- Chill time: 30 minutes
- Baking time: 12–14 minutes
- Total time: About 1 hour 10 minutes
Step-by-Step Instructions
Step 1: Make the Dough
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
Step 2: Prepare the Filling
- In a small bowl, stir together tahini, brown sugar, chocolate chips, and honey (if using). Set aside.
Step 3: Shape the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter (about 3 inches wide) to cut circles.
- Place 1 teaspoon of filling in the center of each circle.
Step 4: Form the Hamantaschen
- Fold edges of each circle to form a triangle, pinching corners tightly to seal.
- Transfer to prepared baking sheet, spacing cookies about 2 inches apart.
Step 5: Bake and Cool
- Bake for 12–14 minutes, or until edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Serving Suggestions
- Dust with powdered sugar for a classic look.
- Drizzle with melted chocolate for added indulgence.
- Serve warm with a glass of milk or alongside coffee.
- Package in a festive box for holiday gifting.
Nutritional Highlights
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 140 |
| Protein | 2 grams |
| Total Fat | 7 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 17 grams |
| Sugars | 9 grams |
| Fiber | 1 gram |
| Sodium | 55 milligrams |
Nutritional Notes:
- Tahini adds healthy fats, plant-based protein, and calcium.
- Chocolate chips provide sweetness and a touch of indulgence.
- Butter and flour base creates a tender cookie, balanced by the nutty filling.
Tips for Success
- Chill dough thoroughly for easier rolling and cleaner cuts.
- Don’t overfill the cookies; too much filling can cause them to open during baking.
- Pinch corners tightly and slightly fold edges over to prevent spreading.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
These Hamantaschen with Tahini Chocolate Chip Filling bring a modern, flavorful twist to a traditional holiday cookie. The nutty richness of tahini blends seamlessly with chocolate, creating a unique treat that feels both familiar and exciting.
Whether baked for Purim or just as a year-round indulgence, this recipe is guaranteed to impress family and friends — and may even become your new favorite version of hamantaschen.