| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 30 cookies |
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 30 cookies |
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant coffee granules
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) salted butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 tablespoons chocolate-hazelnut spread, such as Nutella
- 2 tablespoons creamy peanut butter
- 3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed
- 1/2 cup very finely chopped pecans, plus more if needed
Instructions
- Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
- Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
- Preheat the oven to 375 degrees F.
- Slice off as many cookies as you’d like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 190 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 101 mg |
| Serving Size | 1 of 30 servings |
| Calories | 190 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 2 g |
| Cholesterol | 28 mg |
| Sodium | 101 mg |
Reviews
I want to make this recipe but I’m spooked by the some of the reviews. For those that had their cookies spread, was the dough refrigerated for the full 4 hours?
Good
I just made these and used double the peanut butter and omitted the Nutella, as I didn’t have any on hand.
My husband and I both love them.
Easy, saw this on television and I could almost smell the cookies. Refrigerated cookies are convenient when company comes over.
6;.
These are perfect for a bake sale and my birthday!
I want to try these again but would like to know if I can take the coffee out?
Made these cookies as drop cookies and they turned out perfect.
I’m sorry to say that I was not at all a fan of this recipe. I can’t really say why – I guess the texture is part of it. I’ve tried making them several times and have varied the baking time, added a little more flour or a little less butter, used 1/2 butter – 1/2 shortening, and just can’t find a way to make them that appeals to me. Sorry, Ree, I usually love your recipes but this one just doesn’t do it for me.
try adding half butter half shortening they wont spread as much Loved them