Remember last year when I made those hamantaschen cocktail toppers and hinted at a hot-chocolate-y sequel over on Instagram? Well, it happened last week. The hot chocolate part. And I’m THRILLED with the result. Of course, things weren’t always so sturdy and triangle-shaped and adorable as they appear in these photos. My first batch was a disaster. As it turns out, adding cocoa powder to hamantaschen dough does not, in fact, beget chocolate hamantaschen. It begets a crumbly mess. Because the cocoa powder drinks up SO much of the liquid in any recipe. Sally-and-Harry-wedding-cake--style.
Honestly, that first batch of dough miiiight have been salvageable if I were going for, you know, normal cookies. But forming those tell-tale hamantaschen triangles was flat-out impossible. (Also, it’s even more difficult to form the dough when you’re working with such tiny ‘taschen.)
But!!! I tweaked and tweaked, and finally managed to whip up a batch of chocolate hamantaschen dough that could actually hold its shape in the oven without crumbling all over the place. Then I threw in some Nutella just because, added some mini marshmallows, cut out a mug-ready slit while the cookies were fresh out of the oven, and placed each one on a cup of hot chocolate. Tada!
(“Mug-ready slit” might be one of the more unfortunate phrases I have ever uttered here on the blog but I really can’t think of another way to describe it.)
MUG-READY SLIT.
That’s just what it is. I’m sorry.
Without further ado—at least no more than the enormous amount of ado that I already adid—find the recipe below and do let me know if you end up making these guys! My DMs are always open.
