Minty Nutella Coconut Chunk Cookies

Yum.

Last week I went to the grocery store and bought Nutella. I love the stuff, but rarely keep it in the house because it would be gone like THAT.

It's already gone.

But part of the reason is these cookies.

Thursday was my and the hubb's anniversary, and he bought me a bag of coconut M&Ms. Have you had them? Buy a bag, pop them in the freezer and thank me later. They're pretty awesome. So as not to eat them all in one sitting, I decided to put them into cookies. But I also wanted Nutella cookies. This dilemma equalled amazing results.

Minty Nutella Coconut Chunk Cookies

Ingredients:
1-¼ cup All-purpose Flour
½ teaspoon Salt
1 teaspoon Baking Powder
⅔ cup Dutch-process Cocoa
½ cup Unsalted Butter
½ cup Granulated Sugar
½ cup Dark Brown Sugar
1-½ teaspoon Vanilla Extract
2-3 drops Peppermint Extract
½ cup Nutella
⅓ cup Milk

1 egg

2 bags Coconut M&Ms

½ cup Semi-Sweet Chocolate Chips

Directions:
Preheat oven to 325 degrees.

Combine flour, salt, baking powder and cocoa in a small bowl and set aside. In a larger bowl, add the butter and sugars and beat on medium speed until smooth and creamy. Add the extracts and egg and combine. Add the Nutella and mix until batter is smooth. Alternate the flour and milk and mix until combined.
Fold in the M&Ms and chocolate chips.
On a greased sheet or parchment paper, add scoops of walnut-sized balls. Put into the freezer for 5 minutes, then flatted with the bottom of  a heavy cup dipped in sugar.
Bake cookies for 12-14 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

Makes 2 dozen cookies.

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