Mocha Chocolate Nut M&M Cookies

Preheat oven to 350.

Add vanilla and instant coffee in a small bowl and let set while you beat the butter and sugars. 

Use a mixer to beat the butter, and sugars for about 2 minutes until creamy but not fluffy. Add egg and vanilla/coffee mixture and beat until combined. Add the flour and mix just until incorporated. 

You can bake immediately by spooning a tablespoon of dough onto an ungreased baking sheet. Keeping 2″ apart. Bake for 12-14 minutes. 

Form your dough into a log and wrap tightly with plastic wrap. Refrigerate for at least two hours, but overnight is best. Use a knife to cut slices 3/8′ thick and place onto cookie sheets. Bake for 12-14 minutes.