Sticky Toffee Pudding Filled Cookies

They're a little more complicated than your average cookie, but so worth the effort.

If you get nervous about flipping the thin cookie dough on top, just refrigerate it for 5 or 10 minutes to make it easier to work with.

For the Filling:

3/4 cup dates, pits removed (about 10)
1 cup water
1 tablespoon cornstarch
1 tablespoon all purpose flour
1/2 cup brown sugar
Pinch of salt
1/2 teaspoon vanilla

Whisk cornstarch and flour into water in a saucepan. Add dates, sugar and salt. Bring to a boil, stirring constantly until mix becomes thick. Remove from heat and add vanilla.

Puree in a food processor until smooth.

For the Cookie:

1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
2 eggs
4 teaspoons half and half
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour

Combine butter, sugars, nutmeg, cinnamon and salt. Add eggs, vanilla and half and half. Mix well. Add baking soda, baking powder and flour, stir until combined.

Line a 9x13 aluminum cake pan with parchment paper. Add half the cookie dough. Spread evenly into pan, using a piece of plastic wrap on top of the dough and spreading with your fingers. Just remember to remove the plastic wrap before adding filling.

Add filling and spread evenly.

On an additional piece of parchment, spread remaining half of cookie dough. Using plastic wrap and your fingers, spread dough to size of pan. Remove plastic wrap and flip dough onto filling. Remove parchment from the top.

Prick dough with a paring knife all over to vent. Bake at 350 for 20 minutes.

Cool cookies for at least 30 minutes before cutting. Cut with a serrated knife for best results. Dust with powdered sugar.