Berry Brownie Stuffed Cookies

1. Line a small baking tray with baking paper and spray or brush the paper with a light coating of cooking oil. Place 12 equal spoonfuls of Barker’s Berry Brownie Spread on the tray and flatten slightly. Freeze while you prepare the cookie dough.
2. Heat the butter in a microwave or saucepan until only just melted. Whisk in sugars, egg and vanilla essence.
3. Add flour, salt, baking powder and baking soda. Stir to combine. Mix in 100g of the dark chocolate. Refrigerate dough for 30 minutes.
4. Preheat oven to 180ºC bake and line two baking trays with baking paper. Divide cookie dough into 12 balls. Split each ball in half, flatten into two discs and sandwich together with a piece of Barker’s Berry Brownie Spread, pressing around the edges of the cookie to seal before gently rolling into balls. Place on prepared trays, leaving plenty of room for the cookies to spread. Press down slightly and sprinkle with remaining chocolate.
5. Bake for 15-17 minutes, until cookies are golden brown and crispy around the edges. Remove from oven and sprinkle with crushed freeze dried raspberries and flaky sea salt, if using. Leave to cool on trays for 10 minutes before transferring to a wire cooling rack.

Tips

1. Cookies will keep well in an airtight container for 5 days.
2. Swap in Barker’s Cinnamon Apple Scroll Spread for a cosy twist! Reduce flour to 150g, add 1/3 cup (40g) rolled oats, and swap dark chocolate for white chocolate. Omit freeze dried raspberries and finish with sea salt flakes only.
3. Allergens: egg, gluten, wheat, milk, soy (depending on brands of ingredients used).