Jamaican Chocolate Cookies with Caramel Creme
I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Ingredients
- 1 package (11-1/2 ounces) semisweet chocolate chunks, divided
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 cup mashed sweet potatoes
- 1 teaspoon minced fresh gingerroot
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons baking cocoa
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- FILLING:
- 2/3 cup whipped cream cheese
- 1/3 cup dulce de leche
- 2 tablespoons sweetened condensed milk
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
Directions
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1Preheat oven to 375°. In a microwave, melt 2/3 cup chocolate chunks; stir until smooth. Cool slightly. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. Beat in sweet potatoes, cooled melted chocolate, ginger and vanilla. In another bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture.
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2Shape dough into 3/4-in. balls; place 2-1/2 in. apart on parchment-lined baking sheets. Flatten slightly with bottom of a glass dipped in confectioners' sugar. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
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3Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies.
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4For chocolate coating, microwave remaining chocolate chunks; stir until smooth. Dip cookies halfway into chocolate or drizzle chocolate over tops of cookies; let stand until set. Store between pieces of waxed paper in an airtight container in the refrigerator.
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