Recipe by Paula Shoyer

Chocolate Mint Hamantashen

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Parve Parve
Medium Medium
24 Servings
1 Hour, 30 Minutes

Here is a delicious dough that tastes like chocolate cake with mint with a bittersweet chocolate filling. It will restore your faith in hamentaschen. Happy Purim!


Main ingredients

  • large eggs

  • 1 and 1/4 cups sugar

  • 1/2 cup Gefen Canola or vegetable oil

  • 1 teaspoon mint extract


  • 7 ounces semi- or bittersweet chocolate cut into 1/2-inch squares, or

  • 1 and 1/2 cups Glicks Chocolate Chips


Prepare the Dough


In a large bowl, mix together the eggs, sugar, oil, and mint extract and mix well.


Add the baking powder, flour and cocoa and mix until the dough comes together.


Cover the dough and place in the fridge for 45 minutes.

Prepare the Dough

Yields 3–4 dozen cookies

Assemble and Bake


Preheat the oven to 350 degrees Fahrenheit. Line two large cookie sheets with Gefen Parchment. Divide the dough in half.


Take another two pieces of parchment and sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour on top of the dough. Place the second piece of parchment on top of the dough and roll on top of the parchment until the dough is about a quarter-inch thick. Every few rolls, peel back the top parchment and sprinkle a little more flour on the dough. Do not roll too thin.


Use a glass or round cookie cutter about two to three inches in diameter to cut the dough into circles.


Place one half-inch square of chocolate in the center and then fold in three sides to form a triangle, leaving an opening in the center so you can see the chocolate. Pinch the three sides very tightly. Place on the prepared cookie sheets.


Repeat with the rest of the dough and re-roll and cut any dough scraps you have. Pinch all the corners a second time to seal them well.


Bake for 14–16 minutes, or until the cookies are set, but not yet hard. Slide the parchment onto racks to cool the cookies.

Chocolate Mint Hamantashen

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