Ingredients
1 package (11-1/2 ounces) semisweet chocolate chunks, divided 1/2 cup butter, softened1/2 cup confectioners’ sugar1/2 cup mashed sweet potatoes1 teaspoon minced fresh gingerroot1/2 teaspoon vanilla extract1-1/4 cups all-purpose flour1/4 cup cornstarch2 tablespoons baking cocoa1-1/2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon saltFILLING:2/3 cup whipped cream cheese1/3 cup dulce de leche2 tablespoons sweetened condensed milk1/8 teaspoon ground cinnamon1/8 teaspoon ground allspice1/8 teaspoon salt
Preparation
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. 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.
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.
Meanwhile, mix filling ingredients until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies.
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.
