Is there anything more American than S'mores? Possibly peanut butter and jelly, but not a whole lot else... I can't say I totally understand it, but I have made these with many happy children, so there's gotta be something to it!

These are filled with a combination of chocolate spread and marshmallow fluff. Because there are two fillings, I find it easier to make these hamantaschen a bit larger than I normally would. I used a generous mug to cut my circles. You want to make sure you have space for enough of each filling without it overflowing.

Sprinkle some graham cracker crumbs over the top before baking and you're good to go!

Dough Ingredients

  • 1 ½ cups sugar
  • 1 cup oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 tbsp baking powder
  • 4 ½ cups flour
  • ½ tsp salt

Filling Ingredients

  • 1 cup marshmallow fluff
  • 1 cup chocolate spread
  • 4 graham crackers


  1. You can easily make this recipe with a spoon; no need to get out a mixer.
  2. Mix the sugar, oil, eggs, and vanilla. Add the baking powder, salt, and two cups of the flour. Mix until it resembles a thick batter. Add another two cups of flour and mix (with your hands this time) until the dough forms a soft (not sticky) ball. You may or may not need the additional half cup flour, do it by feel. If you add too much, the dough will be dry and crumbly and hard to work with.
  3. Roll out a chunk of dough and cut circles using a cookie cutter or mug. Place a small spoonful of marshmallow fluff and a small spoonful of chocolate spread in the center of each round.
  4. Fold up the sides to form the triangle shape and seal well. Gently transfer to a parchment-paper lined sheet pan.
  5. Crush the graham crackers into uneven crumbs and sprinkle over all the hamantaschen.
  6. Repeat with remaining dough, until it has all be used.
  7. Bake at 350°F (180°C) for 15-18 minutes, depending on size.

Yields: 20 hamantaschen