Did someone saaaaayyyyy, QUADRUPLE CHOCOLATE?! Yes, yes I did!! Chocolatety, choc, choc, chocolate! Soft, rich, chocolate pudding cookies LOADED with the chocolatety flavors of chunks, chips and frosting on top! And psssst, c’mere! There’s also a touch of hazelnut liqueur and crushed hazelnuts in there to put this lightly salted cookie right over the top! Better make a double batch. 

 

Disclaimer: This is not a sponsored post, just sharing a few of my favorite things!

 

The soft and tender on the inside, delicately crispy on outside, loaded chocolate cookies were TO. DIE. FOR! 

 

 

 

 

And it all started with a little holiday Christmas candy! But you shouldn’t wait for Christmas, or any holiday to make these. I say make them TODAY. And be sure to stash a few because these little chocolate bombs will disappear right before your eyes. Cookie monsters have three hands. And they are fast as lightning! 

I used the hazelnut chocolates so that I could sneak in a liqueur that’s one of my favorites, Frangelico! But I didn’t stop there! Besides the chopped chocolates and that wonderful liqueur, I tossed in some chocolate chips and a little instant espresso!

Some serious layers of flavor going on here!  

 

 

 

 

I cut them into nice-sized chunks and crossed my fingers that they wouldn’t melt into a mess when I went to bake them. They survived beautifully! 

 

 

 

I didn’t mix them in, they were just too enticing that I wanted them to really stand out! I wanted my hubby’s eyes to light up when he saw them! 

 

 

 

And don’t forget that little pinch of coarse Kosher salt! Another flavor enhancer that takes almost any cookie right over the top! 

 

 

 

After they baked, I looked at them and thought that they just didn’t have that “finished” look. Something seemed to be missing…

 

 

 

 

Welp, low and behold, I had an extra can of frosting lurking in my baking cab that was just begging to join the party! 

 

 

 

 

So I got out my mega decorating tip and squirted a little swirl of milk chocolate frosting on top right in the center! And…tah-daaaaaaaah! 

 

 

 

My hubby and the neighbor next door said that they were almost too pretty to eat! Almost! 

 

 

 

Then BAM!!!!

They went into cookie monster attack mode like a pack of starving baby raccoons! 

 

 

 

I reached into the flurry of hands grabbing them up and quickly snatched one for myself before it was too late! 

And my oh my I must say…I did myself and those chocolates proud! BOY were they ever DELICIOUS! Wowzerz!!  Next time I’ll make a double batch. My bad. 

ENJOY!! And have a fantastic weekend! Get out and enjoy the beautiful spring weather! 

 

Yield: 1 dozen

Quadruple Chocolate Hazelnut Pudding Cookies

Prep Time: 30 minutes

Cook Time: 11 minutes

Total Time: 41 minutes

Quadruple Chocolate?! Yesssss! Chocolate pudding to make them soft with chunks, chips and a chocolate frosting swirl on top! Who can resist?

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Ingredients

• 2 sticks butter
• 1 cup sugar
• 1 (3.4 oz.) box instant chocolate pudding mix
• 1/4 cup dutch process baking cocoa powder
• 1 tsp. instant espresso powder, I used Medaglia D'Oro
• 2 extra large eggs
• 1 Tbl. Frangelico liqueur (hazelnut)
• 2 1/8 cups flour
• 1 tsp. baking soda
• 2 cups quality milk chocolate chips, I used Ghirardelli
• 1/4 cup chopped salted hazelnuts, optional
• chocolate hazelnut candy chunks, such as Merci, 3 - 4 pieces per cookie
• coarse kosher salt, 1 small pinch per cookie
• 1 can milk chocolate frosting, or chocolate frosting of choice

Instructions

1. Preheat oven to 350º F.
2. In large mixing bowl, beat butter and sugar until creamy.
3. Beat in pudding mix, baking cocoa powder, and instant espresso until blended.
4. Stir in eggs and Frangelico, but do not beat eggs, and stir or mix on LOW until blended.
5. In medium bowl, whisk together well the flour and soda to mix. Add to butter mixture in mixing bowl, mix in on LOW.
6. Mix in on LOW, just a few turns, the milk chocolate chips until combined.
7. Place large walnut-sized balls of dough onto ungreased baking sheets. Flatten each a little with the palm of your hand. Place 3 - 4 chunks of hazelnut chocolate candy into top of each cookie, pressing in lightly about halfway.
8. Sprinkle each lightly with a little coarse kosher salt.
9. Bake in preheated oven for 11 - 12 minutes until edges are golden brown. Cookies will be soft! Carefully remove to wire rack to cool and firm up.
10. When completely cooled, decorate tops with a swirl of chocolate frosting.
11. Store in an airtight container on the counter, preferably in a combination safe. These WILL disappear in seconds if you don't.
12. Enjoy!!