1 c. hazelnuts, chopped
2 c. semi-sweet chocolate chips, chunk style
1/2 c. cranberries, sun-dried
1 c. (2 sticks) unsalted butter, softened
1 c. granulated sugar
1 (3 oz.) pkg. cream cheese, softened
1 egg
2 tbsp. milk
2 oz. (1 oz. ea.) unsweetened chocolate, melted
1 1/2 tsp. vanilla
2 c. all-purpose flour
2 tbsp. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cocoa, Dutch processed
1 c. marshmallow cream

Preheat oven 325°F.

Spread nuts on an ungreased cookie sheet and roast for 7 to 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 the chocolate chips, cranberries and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese and eggs, milk, melted chocolate, vanilla, baking powder, salt and cocoa, then add to the butter mixture.

Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stir until well mixed. Batter will be thick.

Using a 1/4 cup measure or a 4 tbsp. ice cream scoop, measure out batter and place 2-inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake at 325°F for 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely.

Makes 48 cookies