S’mores Hamentashen are made from a soft, buttery shortbread dough, filled with chocolate and finished with toasted marshmallows.
If you enjoy hamentashen, you may also like these variations: Hamentashen, Biscoff Butter Hamentashen, and for S’mores lovers there are S’mores Pies, S’mores Bars, and S’mores Babka.
Every March I roll up my sleeves and bake dozens of these cookies. Baking hamentashen for Purim is a long-standing Jewish tradition and one I genuinely enjoy. People are often surprised when I tell them I made hamentashen — as if shaping a circle into a triangle requires a special certification. Regardless, I’m happy to take on the role of baker and I’m especially excited to share this S’mores version.
To make S’mores Hamentashen you only need two small but important adjustments to a classic hamentashen dough: add graham cracker crumbs to the dough for that unmistakable s’mores flavor and place a few mini marshmallows in the center of each cookie right after they come out of the oven so they soften and cling without fully deflating.
Now Let’s Talk About This S’mores Hamentashen:
- Although the original tutorial mixes the dough by hand, a standing mixer with a paddle attachment works fine — just take care not to overwork the dough to keep it tender.
- You can drizzle the finished cookies with melted chocolate or use a small kitchen torch to give the marshmallows a light roast for an authentic s’mores finish.
- Hamentashen are traditionally triangle-shaped cookies served at Purim, but these are delicious year-round. If you prefer, skip the triangular folding and assemble them as sandwich cookies: bake bottoms first, add filling, then place the top on fresh from the oven so the marshmallows soften.
- To prevent the triangles from opening during baking, brush the edges with egg white before folding and chill the shaped cookies for at least 30 minutes or freeze briefly. This helps the dough set so the cookies hold their shape in the oven.
- You can shape the cookies up to two weeks ahead and keep them frozen; bake them from frozen and add a few extra minutes to the baking time.
- Store cooled cookies in an airtight container at room temperature for up to four days for best texture.
More recipes you might enjoy:
- Hamentashen
- Triple Chocolate Chip Cookies
If you bake this recipe, feel free to share a photo on Instagram and tag @OneSarcasticBaker — it’s always a treat to see your versions!
Save this idea to your Cookies or Desserts boards.
S’mores Hamentashen
Prep Time: 10 mins • Cook Time: 12 mins • Author: Dikla Levy Frances
Ingredients
- 1 1/4 Cup AP Flour (140 g / 5 oz)
- 1 Cup Graham crackers 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 TBS Sour cream or heavy cream
- 2 Large Egg yolks
- 2 Egg whites, for pasting the dough
- 1/2 Cup Chocolate spread of your choice
- 1 Cup Mini marshmallows
Instructions
- In a medium bowl combine the flour, baking powder, graham cracker crumbs, sugar, softened butter, cream, and egg yolks. Work the mixture with your hands until it just comes together into a smooth dough.
- Roll the dough into a rectangle about 1/4″ thick. Use a 2.5″ round cutter to cut circles from the dough.
- Dip a thin pastry brush into the egg whites and lightly brush the edge of each circle. Spoon about 1/2 teaspoon of chocolate spread into the center of each circle.
- To form the traditional triangle, lift two opposite sides of the circle and pinch them together at the corner. Repeat for the remaining side so you have three pinched corners. Repeat for all cookies.
- Place the shaped hamentashen on a tray and refrigerate or freeze for at least 30 minutes (or overnight) so they firm up and hold their shape during baking.
- Preheat the oven to 350°F (175°C). Arrange the chilled cookies on a parchment-lined baking sheet.
- Bake 10–12 minutes if thawed, or about 15 minutes if baking from frozen, until the edges are set and lightly golden.
- Remove the pan from the oven and immediately place 3–4 mini marshmallows in the center of each warm cookie. As the cookies cool, the residual heat will soften and slightly melt the marshmallows.
- Optional: drizzle with melted chocolate, sprinkle additional graham crumbs, or use a small torch to lightly toast the marshmallows for a more realistic s’mores finish.