Ja­maican Chocolate Cook­ies with Caramel Creme

Taste of Home - - Contest -

I made th­ese for an of­fice party cookie con­test—and not a crumb was left on the plat­ter! Sweet po­ta­toes are the se­cret in­gre­di­ent. —Noelle My­ers, Grand Forks, ND Prep: 45 min. + stand­ing Bake: 10 min./batch + cool­ing Makes: about 2¹ ₂ dozen sand­wich cook­ies 1 pkg. (11¹ ₂ oz.) semisweet chocolate chunks, di­vided ¹₂ cup but­ter, soft­ened ¹₂ cup con­fec­tion­ers’ sugar ¹₂ cup mashed sweet po­ta­toes 1 tsp. minced fresh gin­ger­root ¹₂ tsp. vanilla ex­tract

1¹ ₄ cups all-pur­pose flour

¹₄ cup corn­starch

2 Tbsp. bak­ing co­coa

1¹ ₂ tsp. bak­ing pow­der ¹₄ tsp. bak­ing soda ¹₄ tsp. plus ¹ ₈ tsp. salt, di­vided ²₃ cup whipped cream cheese ¹₃ cup dulce de leche

2 Tbsp. sweet­ened con­densed milk ¹₈ tsp. ground cin­na­mon ¹₈ tsp. ground all­spice

1. Pre­heat the oven to 375°. In a mi­crowave, melt ²₃ cup chocolate chunks; stir un­til smooth. Cool slightly. In a large bowl, cream but­ter and con­fec­tion­ers’ sugar un­til light and fluffy. Beat in sweet po­ta­toes, cooled chocolate, gin­ger and vanilla. In an­other bowl, whisk the flour, corn­starch, bak­ing co­coa, bak­ing pow­der, bak­ing soda and ¹₄ tsp. salt; grad­u­ally beat into creamed mix­ture.

2. Shape the dough into ³₄-in. balls; place 2¹₂ in. apart on parch­ment­lined bak­ing sheets. Flat­ten slightly with the bot­tom of a glass dipped in con­fec­tion­ers’ sugar. Bake un­til the edges are firm, 8-10 min­utes. Re­move from pans to wire racks to cool com­pletely.

3. Mean­while, whisk cream cheese, dulce de leche, sweet­ened con­densed milk, cin­na­mon, all­spice and re­main­ing salt un­til smooth. Spread fill­ing on the bot­toms of half of the cook­ies; cover with re­main­ing cook­ies. For chocolate coat­ing, mi­crowave the re­main­ing chocolate chunks; stir un­til smooth. Dip cook­ies halfway into chocolate; let stand un­til set. Store be­tween pieces of waxed pa­per in an air­tight con­tainer in the re­frig­er­a­tor.

1 sand­wich cookie: 134 cal., 7g fat

(5g sat. fat), 12mg chol., 103mg sod., 17g carb. (10g sug­ars, 1g fiber), 2g pro.

Ja­maican Chocolate Cook­ies with Caramel Creme

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