This year I wanted to try and make a chocolate mint hamantashen. I played around a bit with fillings and a nice minty chocolate ganache could work, but to make it a bit easier I found the Junior mint worked perfectly especially if you eat them slightly warmed, they have the perfect gooeyness and they are the exact right size for a junior hamantashen.
- Cook Time
- Prep Time
- 60 mini hamantashen ServingsServings
- 1/4 cup vegan butter and 1/4 cup grapeseed oil
- 1/2 cup sugar
- 1/4 cup brown sugar
- 3 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 cup flour
- 3 tablespoon cocoa powder
- 1/2 teaspoon salt
- 1 box of junior mints
- Preheat oven to 350 degrees F.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter, oil and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
- Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
- Taking about 1/4th of the dough at a time, roll the dough out on parchment paper until about 1/8" thick. Using a round cookie cutter or glass that is about 2 inches in diameter, cut out circles and move to parchment lined baking sheet. Place one Junior mint inside each circle, fold the edges around the filling to form a triangle. Continue with the rest of the dough.
- Bake at 350 degrees F for 8-10 minutes, enjoy warm.