Rocky Road Nutella Pudding Cookies

When it comes to baking, I am a work in progress. I like to bake, however, I feel like baking doesn't like me. I am a type of cook that will alter almost everything. That does not apply in baking. Measurements have to be perfect, otherwise, you'll ruin everything.
I came across this cookie recipe while browsing, and I thought of my son right away. Knowing a cookie monster as he is, he will definitely love it. So, I gave it a try. 
As expected, there I go again. I altered two of the main ingredients right away. Instead of using regular chocolate pudding mix  and milk chocolate chips which the recipe was asking for, I used dark chocolate chips and dark chocolate pudding mix instead to at least alleviate my guiltiness for baking this. I also doubled the recipe so that I can bring some to work. Oh boy! They loved it, especially my son. So, the following weekend, I baked another batch for my husband to share at his work. 

  
Ingredients: (For single recipe)

1/4 cup Nutella
1 pkg. (3.4oz) Instant Chocolate Pudding Mix
1 stick Butter (softened)
1/2 cup Brown Sugar
1/4 cup Granulated Sugar
2 Eggs
1 tsp. Vanilla Extract
2-1/4 cups Flour
1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 cup Nuts (chopped or sliced) I used sliced almonds
1/2 cup Mallow Bits
1 cup Chocolate Chips 

Let's Bake!

1. Preheat oven to 350ºF. 
2. Line cookie sheets with parchment paper and set aside.
3. Sift flour, baking powder and baking soda in a mixing bowl with the use of flour sifter or strainer with fine wire, to remove any lumps.
4. Whisk together flour, baking soda and baking powder and set aside.
   
5. Whip together Nutella, butter and both sugar.
6. Add the pudding package and beat thoroughly until well blended.
7. Add egg and vanilla extract.
8. Gradually add the flour and blend until combined. 
9. Stir in nuts, chocolate chips and mallow bits.
   
10. Scoop 1" ball of dough and place on the cookie sheets.
    
11. Bake for 10-12 minutes.
12. Serve with your favorite beverage, share and enjoy!