Cookies n' Cream Hamantaschen
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
Cookie Dougn
  • ½ cup shortening
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • ¾ tsp. baking powder
  • ½ tsp salt
  • 3 Tbs. soy milk
  • 3 chocolate sandwich cookies, finely crushed
Chocolate Cookie Butter Filling
  • 12 chocolate sandwich cookies
  • ¼ cup liquid non-dairy whip topping, defrosted (such as rich's whip)
Prepare the dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, and salt and slowly mix on low speed. Pour in the soy milk and mix until a dough is formed. Sprinkle in the cookie crumbs and mix until evenly distributed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
  1. In the bowl of a food processor fitted with the blade attachment, crush the 12 sandwich cookies until finely ground. Pour in the ¼ cup of defrosted whip topping and process until smooth. Refrigerate if it is too runny-it will firm up. Filling can be made in advance and stored in the fridge.
Form the hamantaschen:
  1. On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a ¾ tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!
  2. * The filling puffs in the oven so if you overfill, you will lose your perfect shape, but they will taste even more amazing! The filling settles in once the cookies are cooled.
Recipe by Lil' Miss Cakes at