Minty Nutella Coconut Chunk Cookies

• 1-1/4 cup All-purpose Flour
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 2/3 cups Dark Cocoa Powder
• 1/2 cups Unsalted Butter
• 1/2 cups Sugar
• 1/2 cups Light Brown Sugar
• 1-1/2 teaspoon Vanilla Extract
• 3 drops Peppermint Extract
• 1 whole Egg
• 1/2 cups Nutella
• 1/3 cups Milk
• 2 bags (1.5 Oz. Size) Coconut M&Ms
• 1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cups Toasted Macadamia Nuts (optional)

1. Preheat oven to 325u0b0F.
2. 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 adding the flour and milk and mix until combined.
3. Fold in the M&Ms and chocolate chips (and optional nuts).
4. On a greased sheet or parchment paper, add scoops of walnut-sized balls. Put into the freezer for 5 minutes, then flattened with the bottom of a heavy cup dipped in sugar.
5. 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.
6. Makes 2 dozen cookies.

allpurpose, salt, baking powder, cocoa, butter, sugar, light brown sugar, vanilla, egg, nutella, milk, coconut mms, semisweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/minty-nutella-coconut-chunk-cookies/ (may not work)