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Foodgeek: |
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Rating: |
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Servings: |
2 dozen |
Prep. Time: |
:25 |
Total Time: |
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Ingredients: |
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1 cup hazelnuts, chopped
2 cups extra-large semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 oz. cream cheese frosting, softened
1 egg
2 tbsp. milk
2 oz. unsweetened chocolate, melted
1-1/2 tsp. vanilla
2 cups plus 2 tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream
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Directions:
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Preheat oven to 325°F. Spread nuts on an ungreased cookie sheet and roast for 7-12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.
Butter 2 cookie sheets.
In a large bowl combine chocolate chips, cranberries and cooled nuts. Set aside.
In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together the flour, baking powder, salt and cocoa. Add to the butter mixture. Blend in the marshmallow cream stirring until throughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 tablespoon ice cream scoop, measure out batter and place 2-inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake 13-17 minutes, until puffed and cooked through. Cool on sheet 1 minute, then transfer to a wire rack to cool completely.
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