Yummy Slice and Bake Cookies

By Cassaundra

YUMM! Pecans, peanut butter, nutella and M&Ms make this cookie awesome! As I am a celiac disease sufferer, I substitute the all purpose flour for King arthur gluten free baking blend and a teaspoon of xanthum gum.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup salted butter, softened, 2 sticks
• 1-1/4 cup packed brown sugar
• 1/4 cups granulated sugar
• 2 whole eggs
• 1 tablespoon vanilla
• 2 tablespoons creamy peanut butter
• 2 tablespoons nutella
• 1/2 cups very Finely chopped pecans
• 3/4 cups M&M's, roughly chopped

Preparation

Step 1

Combine flour, instant coffee, baking soda, and salt in a bowl. Stir together and set aside.

Cream together the butter with the sugars, scraping the bowl once while mixing. Add eggs, mixing one at a time, and vanilla. Add peanut butter and Nutella and mix. Add dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again.

Add chopped pecans and M&M’s and mix gently to combine. Add more of either ingredient if needed.

Spoon dough on a long piece (or two 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 into the freezer for 20-30 minutes.

Preheat oven to 375 degrees. 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.)