Yields:
30 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 20 mins
Jump to recipeJust slice, bake, and eat.
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Ingredients
- 2 1/2 cups
all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
instant coffee granules
- 1 tsp.
kosher salt
- 1 1/4 cups
packed light brown sugar
- 1/4 cup
granulated sugar
- 2
sticks salted butter, at room temperature
- 1 Tbsp.
pure vanilla extract
- 2
large eggs
- 2 Tbsp.
creamy peanut butter
- 2 Tbsp.
chocolate-hazelnut spread
- 1 cup
red and green M&M's, coarsely chopped
- 1/2 cup
finely chopped pecans
Directions
- Step 1Whisk the flour, baking soda, instant coffee and salt in a medium bowl. In a large bowl, combine the brown sugar, granulated sugar and butter and beat with a mixer until fluffy, about 1 minute. Beat in the vanilla. Beat in the eggs, one at a time, scraping down the bowl after each addition. Add the peanut butter and chocolate-hazelnut spread and beat until combined.
- Step 2Add the flour mixture to the butter mixture in three batches, beating until just combined after each addition. Scrape down the bowl and mix again. Stir in the M&M's and pecans with a wooden spoon.
- Step 3Lay out a sheet of plastic wrap. Shape half of the dough into a thick log on the plastic. Wrap the dough in the plastic and shape into a firm 9-inch log (about 2 inches thick). Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the refrigerator or 1 1/2 hours in the freezer. (The dough will keep in the freezer for up to 3 months.)
- Step 4Preheat the oven to 350 ̊ degrees. Line 2 baking sheets with parchment paper. Slice the dough logs into 1/2-inch-thick rounds and place 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the edges of the cookies are set, about 12 minutes. Transfer to racks and let cool for 10 minutes on the baking sheets, then remove the cookies to the racks to cool completely.
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