Toasted Hazelnut Slice & Bake Cookies with Milk Chocolate

Toasted hazelnuts, vanilla, brown sugar, cinnamon, and milk chocolate totally converted me into a slice ‘n’ bake cookie enthusiast.

EASY and make ahead cookies with toasted hazelnuts, milk chocolate, brown sugar, and more! Recipe on

I’ve been going wild over slice ‘n’ bake cookies for 4 days straight. I made a batch on Monday. Wasn’t too happy with them. Totally flavorless, completely crumbly. Needed more butter and something interesting. On Tuesday, I made hazelnut “puddles” — not cookies. On Wednesday, the stars aligned because I landed on the perfect ratio of flour, butter, and flavor. I tested the recipe two more times yesterday (who wants to come over and help me eat all 689374 cookies?) and here we are now: toasted hazelnut slice ‘n’ bakes with oodles of melted milk chocolate. Recipe #9 in my annual Christmas cookie palooza!

These slice ‘n’ bake cookies are thick, crunchy on the edges, soft in the center, and full of brown sugar, vanilla, cinnamon, hazelnut, and buttery flavors. To top them off, I add a healthy dose of melted milk chocolate. This way I knew Kevin would eat them. And they’d look pretty in pictures. And it’s chocolate. Win win win.


I’ve made slice ‘n’ bake cookies dozens of times over the past several years, but I’ve never been particularly happy with their flavor. They always just sort of taste like… well… crumbles of butter. But everyone loves them! So I always make them during the holidays. But this year I wanted to share a recipe on my blog that I truly loved. And I knew slice ‘n’ bakes had the potential to be just as mouthwatering as a caramel chocolate mocha Oreo stuffed peanut butter something.

Aren’t they fun? I seriously love these.

EASY and make ahead cookies with toasted hazelnuts, milk chocolate, brown sugar, and more! Recipe on

Slice ‘n’ bake cookies could not be any easier. The dough is sort of like my shortbread cookie dough and basic roll-out sugar cookie dough combined. Just completely basic ingredients like flour, sugar, egg and butter. In fact, that’s literally the base recipe. Those four ingredients. And, like I said above, the ratio of ingredients is what matters and could either leave you with dry, crumbly cookies, greasy puddle cookies, or slice ‘n’ bake perfection. Let’s focus on doing it right.

Creamed butter/sugar is the base of my slice ‘n’ bake cookies. I opt for using brown sugar instead of white sugar. If you know anything about me by now, you know that my favorite ingredient in the world is brown sugar and I use it whenever I can in dessert recipes. There’s flavor and moisture there! And it’s everything in today’s cookies. A dose of vanilla extract also adds wonderful flavor. To the creamed mixture goes 1 egg. Remember, room temperature egg. Always use room temperature egg when the recipe calls for room temperature or melted butter. Room temperature eggs emulsify so much easier into batter or dough, creating a uniform structure and texture throughout your baked good. Also, eggs incorporate more volume into the batter when at room temperature. Temperature is imperative!

Now, the flour. You’ll need 2 cups, which is just enough to create a firm, yet still slightly soft cookie dough. Exactly the texture you want when making slice ‘n’ bake cookies. Then, a pinch of cinnamon and just enough finely chopped hazelnuts for flavor. And don’t forget to toast those hazelnuts before adding them. Here’s what I do: I toast chopped hazelnuts for 8 minutes in the oven. Let them cool down, then pulse them in a food processor a few times to really get a nice, fine chop. Or chop them up yourself. (A food processor is easiest though!)

Finely chopped toasted hazelnuts and the cookie dough:

Toasted hazelnuts, vanilla, brown sugar, cinnamon, and milk chocolate take these EASY slice 'n' bake cookies up a notch!

Now, roll the dough up. You’ll want to do this on a floured surface with floured hands. Divide the dough in half, then roll each half into logs. The length of logs depends on how large you want your slice ‘n’ bake cookies. Because the longer the log, the smaller in diameter the cookies. Make sense? My dough logs were about 8 inches long, making the cookies about 2.5 inches in diameter.

Roll the dough up very tightly in plastic wrap and refrigerate for at least 4 hours. I always chill the slice ‘n’ bake cookie dough in the refrigerator overnight, which makes this a convenient make-ahead recipe for cookie baking marathon days. Wait. You have those too, right?

The cookie dough has to be chilled for at least 4 hours or you will be left with greasy thin blob cookies. For lack of better words.

How to make toasted hazelnut slice and bake cookies on

Now, it’s time to slice ‘n’ bake.

How to make toasted hazelnut slice and bake cookies on

How to make toasted hazelnut slice and bake cookies on

I roll the logs in coarse sugar for a little extra sparkle. That’s totally optional. You can also roll the logs in finely chopped hazelnuts, too.

A dunk in milk chocolate because it’s Friday…

EASY and make ahead cookies with toasted hazelnuts, milk chocolate, brown sugar, and more! Recipe on

And we’re DONE. Toasted hazelnut slice ‘n’ bake cookies with milk chocolate are crazy simple to make with only a few base ingredients. The trickiest part, if we can even call it that, is rolling the cookie dough into logs. That’s why a floured surface is key to help you handle the cookie dough. The logs of cookie dough can chill out in the refrigerator for a few days, so it’s really easy to just take them out, slice ’em up, and pop into the oven. They’re soft in the centers, thick, crunchy on the edges, exploding with flavor, and super dense. I have several ideas for different slice ‘n’ bake cookie variations below the recipe. Let me know if you try any!

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Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 4 hours, 50 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These cookies turned me into a slice and bake cookies enthusiast. With brown sugar, cinnamon, and vanilla they are a true winner! A floured surface is key to help you handle the cookie dough when rolling into logs. The logs of cookie dough must be chilled in the refrigerator for at least 4 hours or even up to a few days (or even frozen!) so it’s really easy to just take them out when you need them, slice, and bake them.


  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (120g) toasted and finely chopped hazelnuts, divided*
  • optional: coarse sugar for rolling
  • 8 ounces (226g) milk chocolate, coarsely chopped*


  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and creamy. Beat in egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
  2. In a separate bowl, whisk the flour, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in 3/4 cup chopped hazelnuts. Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s really only for added crunch and a little sparkle! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
  5. Melt the chopped milk chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!


  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked and chocolate-dipped cookies freeze well – up to three months. Or you can freeze them without the chocolate and dip/decorate after they thaw out. Cookie dough logs freeze well too, up to three months. Allow the logs to thaw overnight in the refrigerator then continue with step 3.
  2. Hazelnuts: I simply use pre-chopped Diamond of California hazelnuts found in the baking aisle. Then, I toast them for 8-10 minutes at 300°F (149°C). Let them slightly cool. Then, I put them into the food processor and pulse a few times to really chop them up fine. You want small pieces of nuts. See photo in this post for a visual. You can also use walnuts or almonds.
  3. Chocolate: Make sure you are using quality, pure chocolate. Not chocolate chips. You can also use bittersweet chocolate, semi-sweet chocolate, or white chocolate instead. Or no chocolate at all!

Keywords: hazelnut slice & bake cookies, chocolate hazelnut cookies

Dark chocolate orange slice ‘n’ bake cookies: made them!

White chocolate cranberry slice ‘n’ bake cookies: replace hazelnuts with 3/4 cup finely chopped dried cranberries, leave out the cinnamon (or don’t!), dip into white chocolate.

M&M slice ‘n’ bake cookies: replace hazelnuts with 3/4 cup crushed M&Ms. Yum!

Maple pecan slice ‘n’ bake cookies: replace hazelnuts with 3/4 cup finely chopped pecans and add 1 teaspoon maple extract.

Sprinkle slice ‘n’ bake cookies: made them! (and omg they’re fantastic)

EASY and make ahead cookies with toasted hazelnuts, milk chocolate, brown sugar, and more! Recipe on
EASY and make ahead cookies with toasted hazelnuts, milk chocolate, brown sugar, and more! Recipe on


Comments are closed.

  1. Jessica @ Citrus Blossom Bliss says:

    I’m loving this slice ‘n’ bake creation! Toasted hazelnuts and chocolate sound perfect together. And sprinkle slice ‘n’ bake cookies?! I already know what my next birthday victim is getting instead of cake! I hope you’re enjoying the holiday season, Sally!

  2. Kristine | Kristine's Kitchen says:

    These cookies are SO pretty! I don’t bake with hazelnuts often, and I love how you’ve added them to the dough for these cookies! I just might have to add these to my holiday cookie baking list!

  3. These slice and bake goodies dont only look delicious but very pretty x

  4. Heather (Delicious Not Gorgeous) says:

    for a while, i wasn’t into slice and bakes either. but i made a batch of coffee almond ones for a cookie swap recently, and they’ve kickstarted my slice and bake obsession. will have to test these ones out soon (i need to get my act together and figure out my christmas baking, ack).

  5. Thank you for the different flavour options, the dark chocolate and orange one sounds interesting too 

  6. That crushed M & M variation is going to have to happen. It’s my duty as an American and as a chocolate enthusiast. These look great! 

  7. Michelle @ Modern Acupuncture says:

    Who wants to help you eat 689374 cookies?? I’ll be there in 5 minutes! Oh my gosh, can’t wait to try these. I love that you did the coarse sugar on the edges – so pretty and I love that crunch. I’m also excited about how well the cookie logs freeze… I think I’ll make a few logs and then keep them on hand in the freezer for days when cookie cravings hit! Perfection.

  8. Hi Sally!  I haven’t commented in a while, but have certainly been enjoying following along with all your book tour adventures, new recipe posts, and crazy busy life!  I would love to meet you too, of course, but we live in the boonies and I knew none of the stops this time would work out… hopefully it will in the future!  Anyway, I just have to rave a minute or two on how much I’ve learned, and how many of your recipes have become staples here, since I discovered your blog a little over a year ago now.  Growing up with a great teacher and cook for a mom, I always thought I was a seasoned baker, but there’s always so much more to learn!  Maybe the most remarkable is I’m not scared of piecrust anymore.  And then, the Danish pastry braids, the scones and biscotti, (which I’d never been too fond of either for the same reasons you said, but oh my, yours are fantastic!) —  I gave a couple of scones to a friend the other day who does live near the city, and he said these are better than what their upper-end coffee shops offer.  And then, all the cookies….. butter pecan, cinnamon chip pumpkin, and maybe my favorite is still those pumpkin oatmeal RAISIN 🙂  from a couple years ago.  And now I’m excited to try your no-bakes, and today’s slice and bakes, which I’ve been asked to make for someone but have never done before, but I know your recipe will be a winner!  Thank you ever so much, and keep up all this great stuff you are sharing with grateful bakers everywhere!  🙂

    1. Erin, thank you so much for taking the time to say hi and leave this wonderful comment! I love hearing from you and what’s even better is hearing how much confidence my recipes give you in the kitchen! That’s irreplaceable. And so so sooooo amazing to read. Thank you for sharing!

      1. Aww thanks!  Yes, it is irreplaceable to have more confidence doing something because of understanding better how/why it all works!

  9. My favorite slice and bake cookie is the Chocolate Butter Toffee cookie from Cooks Country magazine. These Hazelnut ones look Delilah as well!

    1. chocolate butter toffee sounds amazing.

  10. I’ve never made slice n bake cookies in my life. I don’t know why, something just turned me off them and they never appealed to me. But looking at these cookies and reading this recipe, I wish I’d made them sooner! They look fun to make and just as delicious as any regular old drop cookie 🙂 

  11. OMG!!! Slice and bake. What a great idea to do with the grandchildren. They all (8) love to help in the kitchen.  Going to make several of your suggested options and we can have a cookie baking party. Thank you for yor awesome recipes.

    1. Sounds like fun!

  12. Love the additional recommendations at the end of the recipe.  Problem is I want to try every one.  Like the comment too about keeping a roll or two frozen for future cravings.  YOU are the BEST and I look forward to “what’s coming” from you every time I click on your site.  Thank You & Merry Christmas.  

    1. Thanks so much for the thoughtful comment, Eleanor. Merry Christmas!

  13. I know that sooooo many people HATE nuts in cookies, but how could they possibly object to this dream? I want to shovel have of them in my face and then nap until I’m ready to eat the other half. Hashtag shameless. 

    1. I used to hate nuts in cookies and now they make an appearance in nearly everything… in fact, I just made pecan rolls this morning! (Recipe is in my 1st cookbook if you have it!). Can’t get enough.

  14. These sound so simple! So do yesterday’s. I’m definitely making the no-bake cookies today, but these are on my list too! Yup, I have the cookie marathons. But it’s all my fault because I want to make everything in this series! 😉 

  15. Naomi @Carrot Cake Kitchen says:

    Ahh Sally these look so good! I love the toasted hazelnuts! My freezer is currently packed with red wine truffles, peanut brittle, and peanut butter fudge from your cookbook! 

  16. Erin @ The Spiffy Cookie says:

    Nutty slice and bake cookies are my favorite! Even better if they are thick. Oh I so need these.

  17. How many cups of unchopped hazelnuts would I need for this recipe? We don’t have the chopped ones for sale in Canada. (Maybe you could include that information as part of your recipe for all of us Canucks!)

  18. Sally, I can’t wait to try these and the variations! I love the orange and dark chocolate one- I may use dark chocolate for the M&M one too! This will be a perfect “make-ahead” for Christmas with my in-laws next week! Thanks for emphasizing temperature so I get the perfect texture! Love from Texas, Amelia (the girl from the Houston book signing that smiled wayyyy too much) 🙂

    1. Amelia, enjoy! I made the M&M version yesterday actually– they’re so good! I should’ve dipped them in dark chocolate.

      Hope you’re having a great weekend!

  19. Mary Ann | The Beach House Kitchen says:

    These are just perfect for the holidays Sally! So quick, easy and delish!

  20. That melted chocolate caught my eye straight away! 
    I don’t bake Slice n Bake cookies because of their riskiness. I feel like I’m rolling the dice when I try a new Slice n Bake cookie recipe. 
    But all your recipes have been fantastic so I’ll try this one too 🙂

    1. Let me know how you like them!

  21. Hey Sally! 
    I was thinking, how AMAZING would it be if your adoring fans could read all your adventures in baking and in your everyday life in an autobiography?! 
    Think about it!

  22. Yay slice ‘n’ bake cookies! I really want to try these now…but the combo with sprinkles and almond extract.

  23. Can I melt the butter, or does it need to be softened to room temp?

    1. Softened– do not melt!

  24. Hi Sally! I hope you have been enjoying the book tour. I think its about time for me to start some recipes from your Christmas Cookie Pallooza! I don’t have hazelnuts on hand right now, could I use almonds?

    1. Almonds work, yes! Make sure you chop them up nice and fine.

  25. I am getting ready to make these but am not sure if the butter is supposed to be melted or room temperature (since the egg is room temp)?  Assuming room temperature so I will set it out…if you happen to be reading this today, let me know if I am incorrect.  I think I am doing the one with almond/sprinkles/white chocolate.  🙂  Although the chocolate orange is calling my name too… Thanks Sally!!!  You’re the best!

    1. Oh goodness! It’s supposed to be room temperature butter Christine. Let me know how you like them!

      1. I made the almond ones dipped in white chocolate with sprinkles and also made ones with grapefruit zest (didn’t have an orange), some orange extract and dipped in dark chocolate.  Sally, they are fabulous!  I love love LOVE this slice and bake technique!  And the cookies are so dang cute all dipped and sprinkled!  I am totally making more…thank you thank you thank you!

  26. I LOVE slice ‘n bake cookies. They are a staple around the holidays because… unexpected visitors haha! Plus, you always have cookie dough in your fridge which is never a bad thing. If you ever want a helper to package your gazillion cookies and pass them out for random acts of kindness in KOP, I’m your girl!!!

    1. I can always count on you!

  27. Oh, wow, do these sound amazing!  

    I’ve never really been a fan of slice n’ bakes, but I realize in reading this post that I may not have been letting them chill long enough in the fridge.  I’m going to try these this Christmas and let them chill overnight (instead of being in such a rush).  Thank you and happy holidays!

    1. Enjoy, Janice! And happy holidays to you as well.

  28. Hi Sally! I was thinking about leaving my butter out overnight–would that be too long?

    1. Yes. Only an hour or 2 is all it needs.

  29. For the milk chocolate can I just use Hershey candy bars. Small town all they have in baking chocolate is semi sweet or bittersweet

    1. Don’t use Hershey bars. Use semi-sweet chocolate instead.

  30. Instead of orange zest, how would this recipe hold up using orange extract (for the dark chocolate orange variation)?

    1. Would be excellent. I recommend trying it! Use 1/2 teaspoon – 1 teaspoon total.

      1. Thank you! Would I also leave out the vanilla extract?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally