Categories: Desserts
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 light brown sugar
- 1/4 cup granulated sugar
- 2 sticks salted butter, at room temp
- 1 tbsp pure vanilla extract
- 2 large eggs
- 2 tbsp creamy peanut butter
- 2 tbsp chocolate-hazelnut spread
- 1 cup red and green M&Ms, coarsely chopped
- 1/2 cup finely chopped pecans
Directions
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Whisk 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.
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Add 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&Ms and pecans with a wooden spoon.
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Lay 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. Repeat with the remaining dough to make another log. Chill until firm, at least 3 hours in the fridge or 1 1/2 hours in the freezer.
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eheat the oven to 350. 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.