Preheat your oven to 180C (350F) and line a baking sheet with baking paper.
On a separate plate lined with baking paper, spoon 12 teaspoon sized amounts of Fix & Fogg Choc Nut Butter evenly. Pop in the freezer to set.
In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy. Add in the vanilla and milk and mix again.
Add in the flour, baking powder, baking soda and salt and mix until combined. Add in the nuts, fruit and chocolate chips and mix again.
Remove the Fix & Fogg Choc Nut Butter from the freezer. Start scooping the cookie dough into balls, adding the Chocolate Berry Everything Butter chunks into the centre and making sure it’s covered by the cookie dough. If the mixture is too wet, cover your hands in flour so they don’t stick. Slightly flatten each ball.
Pop in the oven for 11-13 minutes. They’ll feel quite soft to the touch when removed (because of the nut butter centre) but you’ll know they’re ready when the edges go slightly brown.
Let cool for 10 minutes and dive in! These will last 5 days in a sealed container.
