Chewy chocolate chip cookies with coveted crispy edges. Filled with a perfectly simple and not-too-sweet cheesecake filling.
Purim is officially here. I’m not sure where the whole year went because it seems like just yesterday that I was trying and failing to capture just one good family picture of us in costumes! [we were “on safari” and the children were animals. basically not a costume for them LOLLLLL].
This year is the new age of Hamantaschen! So far I’ve seen giant pizza Hamantaschen, savoury’s with spinach and feta cheese, and carrot cake triangles with cream cheese frosting(thanks Melinda Strauss I will for sure be trying those).
For these hamantaschen, I wanted plain and simple. Chocolate chip cookies and cheesecake. Together. In a cookie.
As we are already veering off the path of a traditional Purim cookie, I thought we would throw the cookie cutter dough out the window altogether. I wanted a cookie that tasted like a real chocolate chip cookie, with slightly crispy edges, and a chewy centre. I also wanted it to stay nice and soft and not dry out right away.[make ahead? yes, please!].
To get the crispy edges all around we are taking a different approach.
We will press the cookie dough out into little rounds(not roll it out and cut it).
Next we will add a spoonful of filling. I always and I repeat ALWAYS over- stuff my Hamantaschen. It’s just something I never learn from and I love a lot of filling and kinda don’t care at all if it spills over… so extra it is!
These we will pinch into the three-cornered triangle.
Next, they will be baked. And they will spread out and lose their shape altogether and I am here to tell you not to freak out, everything is going as planned! Right now the bottom of the cookie(what will really become the sides) is baking to perfect crispness. They are going to be delicious!
Once the cookies are pretty much almost done(10-15 min depending on your oven), take them out of the oven.
Note: I say depending on your oven because I use a smaller size convection oven for dairy baked goods and it takes a bit longer to cook.
While hot, push up the sides to once again create the triangle shape. The cookie should be soft but easy to manipulate. If it is still too gooey to fold, bake for a couple more minutes. Press the edges together so they stick and hold their shape. The cheesecake filling should still be in the right shape from the first forming.
Pop the babies back in the oven till the cookies are finished baking, about 5-7 minutes.
Look at those edges! Crinkly like a real bakery style cookie. Crispy and chewy and chocolate chip-y.
Pack these up in black tissue paper[like this] in a cute little box like [these], and you are purim ready! Well, maybe also add in some Peanut Butter Krispie Treats and Peanut Butter stuffed Cookie Bars. Be sure to bring me one!
Hope you love these Chocolate Chip Cookie Cheesecake Hamentaschen!
Chocolate Chip Cookie Cheesecake Hamentaschen
Chocolate Chip Cookies
- 1/2 cup White sugar
- 1/2 cup brown sugar
- 1/3 cup butter(75 grams)
- 1/2 tsp vanilla
- 1 medium egg
- 1 1/8 cup flour, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2-3/4 cup mini chocolate chips or chocolate chunks
- 1 cup 5% cream cheese(gvina levana)
- 1 tsp vanilla pudding mix
- 1/8 cup White sugar
- 1 medium egg
- In the bowl of a stand mixer fitted with the whisk attachment, whip all cheesecake filling ingredients. Alternatively, you can use a hand whisk in a bowl! Keep in the fridge until ready to use.
Chocolate Chip Cookies
- Combine sugars and butter in the bowl of a stand mixer until light and fluffy. Add vanilla and egg and beat to combine. Sprinkle in dry ingredients and mix until combined. Add in chocolate chips/chunks.
- Preheat oven to 175 C/ 345 F. Dust your work surface with flour(enough so the dough doesn't stick). Take balls of dough(I like mine a bit bigger so I can have more filling but you can choose the size), and press them out into discs. Mine were about palm size. Spoon cheesecake filling into the centre of each disc, and pinch up the edges to create a triangle. These will unfold so you don't have to be perfect. This step is simply to give the filling a shape.
- Arrange hamentaschen on a baking tray fitted with a baking sheet or non-stick mat. Give them space because they will spread out quite a bit!
- Bake for about 15 minutes, until the cookies are almost ready. They will totally lose their shape and flatten out. What is happening- the bottoms are getting nice and crispy! Once they look pretty golden, take the tray out of the oven. Carefully, as the tray will be hot, re-shape each cookie into a triangle shape. Press the corners together so they stick in place. The cookie should fold up nicely. If it's still gooey, place them bake in the oven for another couple minutes.
- Once all the cookies are re-shaped, place back in the oven to finish baking. Mine took another 5 minutes for the cheesecake filling to set. Remove and let cool (or eat hot!!) Store in an airtight container in the fridge.