- Chocolate Cookies With Caramel Creme.jpg (32.43 KiB) Viewed 681 times
Preparation time: 45 minutes + standing time
Cooking time: 10 minutes per batch + cooling time
Serves: 2½ dozen (makes)
Each cookie provides 134 cals, 12g fat (of which 5g saturates), 10g sugar and 0.1g salt.
Ingredients
For the cookie halves:
- 325g (11½oz) packaged semisweet chocolate chunks, divided
- ½ cup butter, softened
- ½ cup confectioners' sugar
- ½ cup mashed sweet potatoes
- 1 tsp minced fresh gingerroot
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup cornstarch
- 2 tbsp baking cocoa
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the cookie filling:
- ⅔ cup whipped cream cheese
- ⅓ cup dulce de leche
- 2 tbsp sweetened condensed milk
- ⅛ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp salt
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. In a microwave, melt ⅔ 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 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 ¾in balls; place 2½in 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.
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