Delicious cut cookies with M&M's
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 30
Complexity: easily
Servings: 30
Nutritional value per serving:
Calories 190, total fat 10 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 28 mg, sodium 101 mg, sugar 15 G.
Calories 190, total fat 10 G., saturated fats 5 G., proteins 2 G., carbohydrates 24 G., fiber 1 G., cholesterol 28 mg, sodium 101 mg, sugar 15 G.
"I've added everything I could to these cookies," shares Ree Drummond. "They have a wonderful flavor. The subtle hint of peanut butter and Nutella, the finely chopped nuts, and the M&Ms really make them stand out. You're sure to love them!"
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 1 tsp. instant coffee granules
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 220 g softened butter
- 1 and 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 tablespoons chocolate-hazelnut spread, such as Nutella
- 2 tablespoons creamy peanut butter
- 3/4 cup chocolate candies, such as M&M's, coarsely chopped, plus more as needed
- 1/2 cup very finely chopped pecans, plus more as needed
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Cooking the dish according to the recipe:
- Combine the flour, instant coffee, baking soda, and salt in a bowl. Stir and set aside. Cream the butter with the brown and white sugars. Beat in the eggs, one at a time, then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Gradually add the flour mixture, mixing gently after each addition. Add the chopped chocolate candies and pecans and mix gently. Add more candies or nuts if needed.
- Place the dough on a long sheet (or two shorter sheets) of waxed paper or plastic wrap. Gently roll into a tight cylinder. Refrigerate the dough for at least 3-4 hours or freeze for 20-30 minutes.
- Preheat oven to 190°C.
- Cut as many cookies as you need and arrange the slices on a baking sheet. The thicker the slices, the further apart they should be. Bake until golden brown, about 10 minutes.
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