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Mint Chocolate Hamantaschen

Amy Kritzer
Mint Chocolate Hamantaschen for Purim. So long prune and poppy seed!!
4.86 from 7 votes
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Purim
Servings 15 -20


  • For hamantaschen:
  • 3/4 cup granulated sugar
  • 1 stick butter (1/2 cup aka 4 oz), room temperature
  • 1/2 teaspoon vanilla extract
  • 1 egg plus 1 for egg wash
  • 2 tablespoons orange juice
  • 2 cups all-purpose flour sifted
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • ½ teaspoon baking powder (use 1 tsp if you want a pouffier/softer cookie)
  • For filling:
  • 6 oz cream cheese, at room temperature
  • ¾ teaspoon mint extract
  • Green food coloring if desired
  • 2 ½ cups powdered sugar
  • 4 ounces semi-sweet chocolate


  • In a large bowl, with a stand or hand mixer, mix together butter and sugar until light and fluffy, about 3 minutes. Then add vanilla, egg and orange juice and combine. Then add flour, cocoa powder, baking powder and salt and mix just until combined. Dough should be slightly sticky.
  • Cover in plastic wrap and chill in the refrigerator overnight.
  • When ready to bake, preheat the oven to 350 degrees F.
  • To make the filling, cream together cream cheese and mint extract (with some green food coloring if desired) with a hand mixer add in powdered sugar until very thick and not sticky (between 2- 2 1/2 cups depending on humidity).
  • Roll out the dough to about 1/4 - 1/8 inch and cut into circles using a 3 or 3 1/2-inch cookie cutter (a wine glass also works well!)
  • Add a heaping teaspoon of the filling to the center of each hamantaschen. Fold in three corners to form a triangle and overlap the edges to seal. Place on a parchment lined cookie sheet and freeze 30 minutes to prevent spreading.
  • Wash with remaining egg wash and bake for 12-15 minutes until just browned on the edges. Cool, and if desired drizzle with chocolate melted in a double boiler or microwave.


Also, you will need to chill the dough overnight.
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