PIONEER WOMAN SLICE-AND-BAKE COOKIES RECIPES

Steps:

• 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.)Bake for 10 minutes, or until nice and golden brown. Delicious!

Steps:

• 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. 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&M's and pecans with a wooden spoon. 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 (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.) Preheat 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.