Jamaican Chocolate Cookies with Caramel Creme

I made these for an office party cookie contest—and now not a crumb become left on the platter! candy potatoes are the secret element. Canned sweet potatoes will work, too, in case you're quick on time.

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INGREDIENTS 

• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 package (11-1/2 ounces) semisweet chocolate chunks, divided
• 1/2 cup mashed sweet potatoes
• 2 tablespoons sweetened condensed milk
• 1 teaspoon minced fresh gingerroot
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2/3 cup whipped cream cheese
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tablespoons baking cocoa
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/3 cup dulce de leche

INSTRUCTIONS

1. Preheat oven to 375°. In a microwave, melt 2/three cup chocolate chunks; stir until smooth. Cool barely. In a big bowl, cream butter and confectioners' sugar until slight and fluffy. Beat in sweet potatoes, cooled chocolate, ginger and vanilla. In a few other bowl, whisk flour, cornstarch, baking cocoa, baking powder, baking soda and 1/4 teaspoon salt; steadily beat into creamed aggregate.
2. form dough into 3/four-in. balls; place 2-half of in. apart on parchment-covered baking sheets. Flatten slightly with bottom of a pitcher dipped in confectioners' sugar. Bake till edges are firm, eight-10 mins. put off from pans to cord racks to cool absolutely.
3. in the interim, whisk cream cheese, dulce de leche, sweetened condensed milk, cinnamon, allspice and final salt until easy. spread filling on bottoms of 1/2 of the cookies; cover with last cookies. For chocolate coating, microwave closing chocolate chunks; stir until easy. Dip cookies midway into chocolate; permit stand till set. store among portions of waxed paper in an hermetic field within the fridge.