Okay, one more hamantaschen recipe because, well, I just couldn’t help myself. Honestly, I’ve been dreaming up this recipe for some time now and I’m excited that it not only came to fruition but actually came out exactly how I wanted! Who can say no to peanut butter, pretzels and chocolate?!?! Salty, sweet and crunchy were born to be together and I seriously can’t stop eating these. I put the whole batch in my freezer and one by one, they are slowly going in my belly. Someone come over and take these things away from me!!!
Peanut Butter dough makes me happy. But you know what makes me even more happy?? CRUNCHY peanut butter dough! Look at those peanuts all happy in there.
For even more crunch and that salty bite, I’ve pressed a bite-sized pretzel onto the top of each hamantaschen. So pretty, right?!? I feel like pretzels make any dish look fancier…did I just say that?
You can eat your hamantaschen just like this…
…or you can drizzle them with even more chocolate and peanut butter!
Pretty AND tasty. A lethal combination.
Yields 2-3 dozen
This hamantaschen recipe is dairy free but you can use butter and heavy cream in place of the margarine and coconut milk to make it dairy.
- 2 sticks (1 cup) margarine
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup canned coconut milk (or whipped topping)
- 1 tsp vanilla extract
- 1/2 cup crunchy peanut butter
- 3 1/4 cup all-purpose flour
- 2 tsp cream of tartar
- 1/2 cup chocolate chips
- 1/4 cup canned coconut milk (or whipped topping)
- 1 cup salted bite-size pretzels
- 1/2 cup chocolate chips
- 3-4 tsp creamy peanut butter
- 1 Tbsp margarine or vegetable shortening
- Beat together the margarine, brown sugar and white sugar then add the coconut milk and vanilla extract. Once everything is combined, add the crunchy peanut butter and blend. Then slowly add the flour and cream of tartar until the mixture is completely combined. Wrap the dough in plastic wrap and freeze for 10 minutes. You can also place in the fridge for up to 3 days before using.
- In a microwave safe bowl, combine the chocolate and coconut milk and microwave for 30 seconds. Stir until the chocolate melts then place the ganache filling in the fridge to set for 30 minutes.
- Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper.
- Take the dough out of the fridge and let it sit on the counter for a few minutes, just to warm it up a bit. It’s much easier to roll out at room temperature. Lightly flour the counter and roll out the dough. Don’t make the dough too thin or it won’t hold together while it bakes. Cut out rounds of dough using a 3-4 inch cookie cutter. You can pretty much use whatever size cookie cutter you want based on the size of the hamantaschen you are looking for!
- Move the dough rounds to a parchment lined cookie sheet, brush the edges with water then add a half teaspoon of the chocolate ganache and pinch the edges together to create a triangle.
- Brush the tops of the hamantaschen with water and gently press a pretzel into the top. The water will keep the pretzel from separating from the cookie after baked.
- Bake for 12-14 minutes, until lightly golden brown on top. Move the baked hamantaschen to a cooling rack set inside a parchment lined baking sheet to cool completely.
- Combine the chocolate chips, peanut butter and margarine in a microwave safe bowl and microwave for 30 seconds. Stir until smooth.
- Pour the drizzle into a sandwich bag, close the bag then cut off a small piece of one of the corners. Drizzle the chocolate over the pretzel-topped hamantaschen and allow to set for 10 minutes.
- Notes: these hamantaschen are AMAZING right out of the freezer, otherwise the pretzels tends to get stale after a few days.