Triple Chocolate Hamantaschen

For the chocolate dough:
½ cup butter or margarine
¾ cup granulated sugar
1 egg
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1/8 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon


For the white chocolate drizzle:
½ cup white chocolate chips
2 tsp vegetable oil



Taken from The Nosher.


  1. Beat the butter and sugar together until smooth. Add egg, milk and vanilla until mixed thoroughly. Sift together the flour, baking powder, cocoa powder, cinnamon and salt in a separate bowl. Add dry mixture to wet mixture until incorporated. 

  2. If the dough is too soft, increase flour amount by 1/4 cup of flour until firm.

  3. Chill dough for at least 1 hour or up to 24 hours.

To make the cookies

Preheat the oven to 400 degrees.

  1. Dust your work surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.

  2. Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar or flour before each cut.

  3. Fill cookies with scant 1/2 teaspoon nutella.

  4. Bake for 7-9 minutes. Allow cookies to cool completely.

  5. To make white chocolate drizzle: Place white chocolate and vegetable oil in a small glass bowl. Heat in the microwave at 30 second intervals until melted. Mix until completely smooth.

  6. Drizzle white chocolate back and forth on cookies. Allow to dry completely on a cooling rack before serving or packaging.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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