Name: Jamaican Chocolate Cookies with Caramel Creme
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1 servings
Cuisine: Caribbean, Jamaican
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

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

Instructions

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.

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.

3 Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies.

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.