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Loaded Holiday Slice-and-Bake Cookies
Looking for a Christmas recipe? These slice-and-bake holiday cookies are a perfect December dessert.
👥 30 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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.
large eggs2
2
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.
3
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.)
4
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.
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