2 1/2 c. All-purpose Flour
1 tsp. Instant Coffee Granules
1 tsp. Baking Soda
1 tsp. Salt
1 c. (2 Sticks) Salted Butter, Softened
1 1/4 c. Packed Brown Sugar
1/4 c. Granulated Sugar
2 whole Eggs
1 tbsp. Vanilla
2 tbsp. Creamy Peanut Butter
2 tbsp. Nutella
1/2 c. Very Finely Chopped Pecans
3/4 c. M&Ms, Roughly Chopped
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.