Jamaican Chocolate Cookies with Caramel Creme
TOTAL TIME: Prep: 45 min. + standing Bake: 10 min./batch + cooling
YIELD: about 2-1/2 dozen
I made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Ingredients
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1 package (11-1/2 ounces) semisweet chocolate chunks, divided
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1/2 cup butter, softened
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1/2 cup confectioners' sugar
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1/2 cup mashed sweet potatoes
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1 teaspoon minced fresh gingerroot
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1/2 teaspoon vanilla extract
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1-1/4 cups all-purpose flour
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1/4 cup cornstarch
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2 tablespoons baking cocoa
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1-1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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FILLING:
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2/3 cup whipped cream cheese
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1/3 cup dulce de leche
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2 tablespoons sweetened condensed milk
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground allspice
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1/8 teaspoon salt
Directions
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1.
Preheat 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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2.
Shape 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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3.
Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies.
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4.
For 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.
Nutrition Facts
1 sandwich cookie: 134 calories, 7g fat (5g saturated fat), 12mg cholesterol, 103mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 2g protein.
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