Table of Contents

Mrs. Field’s Chocolate Dreams: A Cookie Two Ways

I remember the first time I saw these cookies. My grandmother, a baker of legendary status in our family, pulled a batch from the oven. They weren’t the perfectly round, uniformly decorated cookies you’d find in a bakery window. Instead, they were charmingly rustic, some shaped like tiny ravioli, others resembling miniature hamentashen, each filled with a decadent swirl of melted chocolate. The aroma alone was enough to transport me to a world of pure sugary bliss. These Mrs. Field’s Chocolate Dreams, as she called them, were more than just cookies; they were edible hugs, baked with love and a touch of whimsy.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 15-16 minutes
Total Time: 1 hour 40 minutes (includes chilling)
Yields: Approximately 30 cookies
Serves: 30
Dietary Type: Not specified (Contains Dairy, Eggs)

Ingredients

3⁄4 cup salted butter, softened
1⁄2 cup powdered sugar
1⁄4 cup light brown sugar, firmly packed
2 large egg yolks
1 teaspoon pure vanilla extract
1 1⁄2 cups all-purpose flour
1⁄2 cup heavy cream
1 cup semisweet chocolate chips (milk or white chocolate chips can be substituted)
Powdered sugar for dusting (optional)

Equipment Needed

Medium bowl
Electric mixer
Small saucepan
Cookie sheets
Rolling pin
2-inch diameter cookie cutter
Plastic wrap or plastic bag
Metal spatula

Instructions

In a medium bowl, cream the softened butter using an electric mixer set at medium speed. Be sure your butter is truly softened, but not melted, for the best results.
Add the powdered sugar and light brown sugar to the creamed butter. Beat until the mixture is smooth and well combined. The mixture should be lighter in color and fluffy in texture.
Add the egg yolks and vanilla extract. Mix at medium speed until the mixture is light and fluffy. Don’t overmix at this stage; just combine until the yolks are incorporated.
Scrape down the sides of the bowl to ensure that all ingredients are evenly incorporated. This is crucial for a consistent dough.
Add the flour to the mixture. Blend at low speed until thoroughly combined. Be careful not to overmix the dough once the flour is added, as this can develop the gluten and result in tough cookies.
Gather the dough into a ball and flatten it to a disk. This helps it chill more evenly.
Wrap the dough tightly in plastic wrap or place it in a plastic bag. Refrigerate for one hour. This chilling time is essential for preventing the cookies from spreading too much during baking.
While the dough is chilling, prepare the chocolate filling. Scald the heavy cream in a small saucepan over medium heat. Scalding means heating the cream until it just begins to simmer. Watch it carefully to prevent it from boiling over.
Add the chocolate chips to the scalded cream. Stir continuously until the chocolate chips are completely melted and the mixture is smooth. Remove from heat.
Preheat oven to 325°F (163°C). Lower baking temperatures are crucial for preventing the cookies from browning too quickly and ensuring they bake evenly.
Once the dough has chilled, flour a rolling pin and a clean, flat surface (like a cutting board or countertop).
Roll the dough on the floured board to ¼-inch thickness. Maintain an even thickness for uniform baking.
Cut circles with a 2-inch diameter cookie cutter and place them on ungreased cookie sheets, spacing them about 1 inch apart. Since the cookies do not spread very much, this spacing will be sufficient.
Continue using the dough scraps, rerolling and cutting until all the dough is used. Be mindful that rerolling can make the dough tougher, so try to work quickly and efficiently.
Now, choose your preferred cookie shape:
- RAVIOLI COOKIE PREP: Drop 1 teaspoon of chocolate filling in the center of each circle. Top with another circle. Completely seal the edges using the tines of a fork, pressing firmly to prevent the filling from leaking out during baking.
- HAMENTASHEN PREP: Alternatively, put 1 teaspoon of chocolate filling in the center of each circle and fold the edges of the cookie toward the center (but not all the way) to create a triangular/hat shape with a bit of chocolate peeking out of the center. Press the edges together firmly to help them hold their shape.
Bake for 15-16 minutes, or until the cookies are golden brown around the edges. Keep a close eye on them, as baking times can vary depending on your oven.
Transfer the cookies to a cool, flat surface using a metal spatula. Let them cool completely.
Sprinkle with powdered sugar, if desired, for an extra touch of sweetness and visual appeal.

Expert Tips & Tricks

For a richer chocolate flavor, use high-quality dark chocolate chips in the filling.
If your dough becomes too soft while working with it, return it to the refrigerator for a few minutes to firm up.
To prevent the filling from leaking out of the ravioli cookies, ensure that the edges are completely sealed with the tines of a fork.
If you want to make the hamentashen more visually appealing, brush them with an egg wash (one egg yolk beaten with a tablespoon of milk) before baking. This will give them a glossy sheen.
For a slightly softer cookie, bake for the shorter end of the time range. For a crispier cookie, bake for the longer end.
You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just be sure to wrap it tightly to prevent it from drying out.
For easier cleanup, line your baking sheets with parchment paper.
If you’d like to infuse the chocolate filling with another flavor, add a dash of espresso powder or a few drops of peppermint extract.

Serving & Storage Suggestions

Serve these Chocolate Dreams cookies at room temperature with a glass of cold milk, a cup of hot coffee, or alongside a scoop of vanilla ice cream. Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw the cookies at room temperature before serving.

Nutritional Information

(Note: This is an estimate and will vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	123 kcal	N/A
Total Fat	8 g	12%
Saturated Fat	5 g	24%
Cholesterol	32 mg	11%
Sodium	36 mg	2%
Total Carbohydrate	12 g	4%
Dietary Fiber	1 g	2%
Sugars	7 g	N/A
Protein	1 g	2%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to the dough to compensate for the lack of gluten.
Dairy-Free: Use a plant-based butter alternative, and substitute the heavy cream with coconut cream or another plant-based cream alternative. Choose dairy-free chocolate chips.
Nutty: Add chopped nuts (such as walnuts or pecans) to the dough or sprinkle them on top of the cookies before baking.
Citrus Zest: Add lemon or orange zest to the dough for a bright, refreshing flavor.
Spiced: Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm, comforting flavor.
Different Fillings: Experiment with different fillings, such as fruit jam, Nutella, peanut butter, or a white chocolate ganache.

FAQs (Frequently Asked Questions)

Q: Why do I need to chill the dough?
A: Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also helps prevent the cookies from spreading too much during baking.

Q: Can I use a different size cookie cutter?
A: Yes, you can use a different size cookie cutter, but you may need to adjust the baking time accordingly. Smaller cookies will bake faster, while larger cookies will require a longer baking time.

Q: What if my chocolate filling is too thick?
A: If your chocolate filling is too thick, add a little more heavy cream, one tablespoon at a time, until it reaches the desired consistency.

Q: Can I make these cookies without an electric mixer?
A: Yes, you can make these cookies without an electric mixer, but it will require more elbow grease. Use a wooden spoon or a sturdy whisk to cream the butter and sugar together until light and fluffy.

Q: Why are my cookies dry?
A: Overbaking is a common cause of dry cookies. Be sure to bake them for the recommended time, and check them frequently.

Final Thoughts

These Mrs. Field’s Chocolate Dreams cookies, whether shaped as ravioli or hamentashen, are a delightful treat that’s sure to bring a smile to anyone’s face. The rich, buttery dough combined with the decadent chocolate filling is simply irresistible. Don’t be afraid to experiment with different fillings and variations to create your own unique version of this classic cookie. Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that’s both fun and rewarding. I encourage you to try this recipe and share your creations – and any delightful variations you come up with! – with friends and family.

Mrs. Field’s Chocolate Dreams Cookies (Ravioli or Fake Hamentash Recipe