To Die For Cookies

1 cup hazelnuts, chopped and roasted
2 cups chocolate chips
1/2 cup sun-dried cranberries
1 cup unsalted butter, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 egg
2 tablespoons milk
2 ounces unsweetened chocolate, melted
1 1/2 teaspoons vanilla extract
2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed cocoa
1 (7 ounce) jar Marshmallow Creme

In a large bowl, combine chocolate chips, cranberries and cooled nuts; set aside.

In another bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla extract.

Sift together the flour, baking powder, salt and cocoa, then add to the butter mixture. Blend in the Marshmallow Creme, stirring until thoroughly combined. Add the chips, cranberries and nuts. Stir until well mixed. Batter will be thick. Measure out 1/4 cup of batter for each cookie and place 2 inches apart on cookie sheets, putting no more than 6 cookies per sheet. Bake at 325 degrees F for 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely.

Makes 2 dozen.