Weloob

Topics

S’mores Hamantaschen Recipe

  • 4 min read
featured 5903


S’mores Hamentashen are made from a soft, buttery shortbread-like dough, filled with chocolate and finished with gooey marshmallows for a delicious twist on a Purim classic.

If you enjoy hamentashen or s’mores-inspired desserts, these S’mores Hamentashen combine both worlds: tender, slightly crumbly cookies with graham cracker flavor, a chocolate center, and melty marshmallows on top. This recipe keeps the traditional triangle shape but works equally well as sandwich cookies if you prefer.

Smores Hamentashen recipe, easy and fast

Every March I start baking dozens of these cookies for Purim — a Jewish tradition I love. People are often surprised when I say I made hamentashen, as if folding circles into triangles requires a secret engineering license. But shaping them is simple and very rewarding when friends and family taste the final result.

Two small adjustments transform classic hamentashen into S’mores Hamentashen: adding graham cracker crumbs to the dough for that campfire flavor, and placing mini marshmallows on each cookie immediately after they come out of the oven so they soften and become slightly toasted as the cookies cool.

Smores Hamentashen recipe, easy and fast
Smores Hamentashen recipe, easy and fast
Smores hamentashen recipe

How these S’mores Hamentashen work

  • The dough is a shortbread-style mix enriched with graham cracker crumbs for that unmistakable s’mores flavor.
  • Brushing the dough edges with egg white before shaping helps the triangle hold together while baking.
  • Placing small marshmallows on top right after baking allows residual heat to soften and slightly melt them without completely deflating their shape.
  • If you prefer, skip the triangular folding and make sandwich cookies: bake bottoms first, add filling, then place the top piece onto the cookie straight from the oven so the marshmallow softens.
  • For a true s’mores finish, you can drizzle melted chocolate or carefully toast the marshmallows with a kitchen torch.
img 5903 5
Mix ingredients and form a dough
img 5903 6
Roll dough to about 1/4″ thick
img 5903 7
Cut 2.5″ circles
img 5903 9
Fill center with chocolate spread

Tips for perfect triangle hamentashen

  • Use a stand mixer or mix by hand, but avoid overworking the dough to keep it tender.
  • Chill shaped cookies for at least 30 minutes (or freeze) before baking to help them keep their triangle shape.
  • If the dough spreads and opens while baking, brushing the edges with egg white before shaping and chilling the formed cookies will help them stay closed.
  • You can form the cookies up to two weeks ahead and freeze them, then bake from frozen—add a few minutes to the bake time if frozen.
  • Store baked cookies in an airtight container at room temperature for up to four days for best texture.

These cookies are a fun, year-round twist on Purim hamentashen. They make a great bake-sale item, party treat, or holiday gift. The combination of buttery cookie, chocolate filling, and soft marshmallow topping captures the nostalgic s’mores flavor in a portable, elegant cookie.

Smores Hamentashen recipe

S’mores Hamentashen — Recipe

Prep time: 10 minutes     Cook time: 12 minutes     Author: Dikla Levy Frances

Ingredients

  • 1 1/4 cups all-purpose flour (140 g / 5 oz)
  • 1 cup graham cracker crumbs (90 g / 3 oz)
  • 1 stick unsalted butter, softened (113 g / 4 oz)
  • 1/4 cup sugar (56 g / 2 oz)
  • 1/2 tsp baking powder
  • 2 tbsp sour cream or heavy cream
  • 2 large egg yolks
  • 2 egg whites (for pasting the dough)
  • 1/2 cup chocolate spread (your choice)
  • 1 cup mini marshmallows

Instructions

  1. In a medium bowl, combine the flour, baking powder, graham cracker crumbs, sugar, softened butter, cream, and egg yolks. Mix by hand until the ingredients come together into a smooth dough.
  2. Roll the dough into a rectangle about 1/4″ thick. Use a 2.5″ round cutter to cut circles from the dough.
  3. Repeat with remaining dough until all circles are cut.
  4. Lightly beat the egg whites. Dip a pastry brush into the egg white and brush the edges of each circle—this helps them stick when shaping.
  5. Place about 1/2 teaspoon of chocolate spread in the center of each circle.
  6. To form the triangle, gently lift three sides of the circle and pinch them together at three points so the cookie becomes a triangle with filling in the center.
  7. Freeze or refrigerate the shaped triangles for at least 30 minutes (or overnight) so they firm up before baking.
  8. Preheat the oven to 350°F (175°C). Arrange cookies on a parchment-lined baking sheet.
  9. Bake 10–12 minutes (increase to about 15 minutes if baking from frozen) until the edges are set and lightly golden.
  10. Remove the pan from the oven. Immediately place 3–4 mini marshmallows in the center of each cookie. As the cookies cool, the residual heat will soften and slightly melt the marshmallows.
  11. Let the cookies cool completely. Optionally drizzle with melted chocolate, sprinkle extra graham cracker crumbs, or use a kitchen torch to lightly toast the marshmallows for an authentic s’mores finish.
img 5903 15

If you bake these S’mores Hamentashen, share photos on social media and enjoy the blend of classic Purim flavor with nostalgic s’mores charm. These cookies are easy to make, portable, and always a crowd-pleaser.