Jamaican Chocolate with Caramel Creme Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Chocolate Cookies:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">60g Dutch-processed cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1 1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground allspice</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp rum extract (optional)</li><li class="ingredients-single-item">For the Caramel Creme Filling:</li><li class="ingredients-single-item">150g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">120g prepared caramel sauce (store-bought or homemade)</li><li class="ingredients-single-item">1/2 tsp fine sea salt</li><li class="ingredients-single-item">2 tsp heavy cream</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Cooling racks</li><li class="equipment-single-item">Piping bag with round tip (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your baking sheets by lining them with silicone mats or parchment paper. Preheat your oven to 180°C (350°F). Position racks in the upper and lower thirds of your oven for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves until thoroughly combined. The cocoa powder tends to clump, so be sure to break up any lumps for a smooth cookie dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming incorporates air into the mixture, which helps create a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and rum extract (if using) until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix, which can develop the gluten in the flour and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 30 minutes. This chilling step firms up the butter and allows the flavors to meld while making the dough easier to handle and preventing excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once chilled, roll out the dough on a lightly floured surface to about 5mm (1/4 inch) thickness. Use your round cookie cutter to cut out shapes, then transfer them to your prepared baking sheets, spacing them about 5cm (2 inches) apart.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 10-12 minutes, rotating the pans halfway through baking. The cookies are done when they're firm around the edges but still slightly soft in the center. They will continue to firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. It's essential they're completely cool before filling to prevent the caramel creme from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cookies are cooling, prepare the caramel creme filling. In your stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until light and creamy, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce speed to low and gradually add the sifted powdered sugar, mixing until fully incorporated. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Add the caramel sauce, salt, heavy cream, and vanilla extract. Beat on medium speed until light and fluffy, about 3-4 minutes. The filling should be smooth and hold its shape but still be spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To assemble the sandwich cookies, turn half of the cookies upside down. Either pipe or spread about 1-2 tablespoons of the caramel creme filling onto the flat side of each upside-down cookie. Top with another cookie, flat side down, pressing gently to spread the filling to the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Allow the assembled cookies to rest for about 30 minutes before serving to let the filling set. This resting period allows the spices to fully permeate the filling, creating a more harmonious flavor blend.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Store your Jamaican chocolate sandwich cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months – just thaw at room temperature before enjoying!</li></ol>