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. Hi sally,
    These slice n bake look amazing!   How long do these cookies stay good in the freezer.  I may make batches and set aside for emergency cookies.  I was looking for a recipe box to save my favorites on your blog but cannot find one.   Do you keep your recipes posted so I can use them later, or is it possible for u to add a recipe box on your site?

    1. I do not have a recipe box; I just have them all sitting in my recipe index.

      Make ahead and freezing instructions are in the last step of the recipe. Enjoy!

  2. Hey Sally!
    I tried your almond/sprinkle variation since my husband is allergic to nuts. My problem was that the sprinkles didn’t stick to the dough log like the coarse sugar did. I used rainbow sprinkles. Do you let the dough sit out a bit before starting or do you roll the sprinkles before? The cookies did taste fantastic with the almond flavoring!!

    1. You can do a couple of things to help! You can let it sit out for 30 minutes, then roll into the sprinkles. I would then chill the log again for 30 minutes or so. OR you can chill the log for 2 hours, then roll into sprinkles, then chill for another 2 hours. It just sounds like the log was too cold.

  3. I just made these…literally got done dipping them 5 minutes ago. They are amazing! Thank you so much for the recipe. I have to admit, at first I wasn’t so sure I’d like them. I baked the ends of the logs so I wouldn’t have to sacrifice one of the beautiful cookies to taste them and I thought they were a little plain. I realized they didn’t get any of the sugar that was on the rest of the roll so I broke down and tried one of the ‘real’ cookies. It was delish. The sugar definitely adds a delicious crunch and just that hint of sweetness that it needs. Then dip in chocolate and top with hazelnuts…..I’m slipping into a cookie coma.

    1. Wonderful– thanks Rachel! I love the crunchy sugar edges too!

  4. Hi Sally, since i have ground almonds in hand, can i use it? And is it have to be toasted first? Thank you

    1. Are they ground into a flour? Or just finely chopped? No need to toast.

  5. Hi. What brand of milk chocolate do u use/recommend for dipped cookies/candies? Does Wilton’s melting wafers taste good? I saw some milk choc wafers on for melting but unsure if theyll firm up once dipped? I usually like ghiradelli but never tried to use for dipping cookies, etc. 

    1. Wilton’s milk chocolate wafers work! I usually use Baker’s brand.

  6. sheena mokhtar says:

    hi sally. i subscribe to your blogsite and even though i dont celebratr Christmas, I am actually finding the time to come home earlier to bake one of your concoctions.  i made the peanut butter fudge last week and added a swirl of nutella before i put it into the fridge.  it was divine!!. im thinking of baking the cookies here and see what my family says.    im from malaysia and am always looking for new cookie recipes to add to my growing collection. 
     thanks for being tireless in testing everything so we can just bake it.  Mery Christmas Sally!!

  7. These look yummy! I have the maple pecan chilling in the fridge now! Trying to decide if I should dip them in anything? 

    Love your website by the way! My go to when I am looking for something new to bake! 

    1. Pam, I think they’d be amazing dipped in white chocolate!

  8. Hi Sally!
    First off I must say that I absolutely love your recipes and I have had such great success with every recipe I’ve tried. My only problem is that I tried this cookie recipe over the weekend for a cookie swap and they came out awful. They looked beautiful but didn’t taste good–I’m not sure if it’s just the hazelnut taste in general but I don’t know how to fix it. I toasted the hazelnuts like you suggested but it still tasted very bitter.

    1. Kelli, do you think you burnt the hazelnuts? Did you taste them before adding? I wonder if that is the issue because there is nothing in the cookie dough that tastes bitter. It’s all sugar and butter!

      1. Thank you so much, Sally! I didn’t even think about that possibility but you’re right! They had a burnt taste to them. Thank you again for getting back to me!

  9. Hi Sally!  I’ve seen lots of recipes that call for melted chocolate and the chocolate ends up being melted with an almost equal amount of butter (which I’m not a fan of). it makes the taste totally different. Maybe the fact that you use a double boiler makes the difference and you don’t need the butter to help melt the chocolate? what is a double boiler and can i just do that instead of adding butter all the time? Thanks so much. Your blog is fabulous 

    1. Jahia, even when I melt pure chocolate in the microwave, I don’t usually need butter. A double boiler is essentially a pot on top of another pot of simmering water. The constant low heat (and stirring!) helps melt the chocolate evenly and smoothly. You can fashion a double boiler at home, though (instead of buying one!)

  10. Austria Azaceta says:

    Hi Sally!
    You totally had me at chocolate hazelnut here!! I’ve never tried a slice & bake cookie but will definitely be making these ASAP!! The only problem is I shouldn’t have read all the variations at the end of the post cause now i don’t know which ones to try first….  I’m leaning towards cranberry white chocolate though…. I did try your chocolate crinkle cookies & they were fantastic!!  Loving the cookie palooza as always!! Merry Christmas!!

    1. I just made the cranberry white chocolate version this past Sunday. Amazing.

  11. Hi Sally- This is my first time commenting, but I love all of your recipes (Esp your Blondie base)! I just made a batch of these with cranberries and clementine zest, and plan on dipping them in dark chocolate. They are so beautiful (the cranberries look like little gems) and taste wonderful. I love that they aren’t too sweet and they aren’t greasy at all, like other slice&bake recipes I’ve tried. I did leave the dough in the fridge for 2 days. Thanks for the great recipe!

    1. Thanks so much for taking the time to comment! Glad you love these too. They’re my favorite right now!

  12. I made both the hazelnut and orange variations last weekend. The orange ones are amazing and are already gone. Even hubby, who’s not a chocolate/orange combo fan, preferred them. I’ll probably have to make more this weekend; thinking I have to try the M&M’s. Thanks and Merry Christmas!

    1. Amazing. Thanks for reporting back, Barb!

  13. Hi Sally!

    I LOVE your blogs!! I just know this would be one of the perfect gifts for my mom! I just wanted to know if I could replace your hazelnuts with almonds?

    Thank you for everything and never stop blogging!

    1. Yes– see notes. Hope she enjoys them!

      1. Oh ok, thank so much for you speedy reply… Also How long will your cookies stay fresh? I was just trying to find a way I can make them early without her knowing but I still want them to be and taste fresh… Thanks Again ~Cami

  14. I made these gluten-free and they came out amazing. Really helpful was your baking tip on measuring flour. After following two of your recepies with great success, this is now my new go-to baking site. Thank you 🙂

  15. Hi Sally! I was looking to make this and got all the ingredients prepared.. No baking soda in this one? It seemed a little strange to me so I thought I’d best check with the expert. 🙂

    Thanks! I’m sure it’ll be another great recipe!

    1. Hi Melody! These are a dense shortbread-like cookie. There is no chemical leavener.

  16. Hi Sally 🙂

    I am one of your followers from Europe. I LOVE your recipies, and it made me sad to read your Update on Facebook today 🙁 
    Personally I find it hard to understand the need to critizise others in that manor, and I want you to know that I truely appreciate your many recipies 🙂 when in doubt about what to make, when we are expecting company, I always turn to you 🙂

    And i loved these cookies 🙂 I used walnuts instead of hazelnuts, and they were so yummy. 

    Keep up the good work, and merry Christmas 🙂

    1. Thank you so much Betina!

  17. I made these as a Christmas gift for my mom.  Here’s to hoping she likes them!  This is by far, my favorite cookie recipe of yours: just the right amount of sweetness and chocolate flavor!  ^.^

  18. Hey Sally! It’s my first time commenting as well, although I’ve tried and enjoyed a lot of ur recipes! I’m in South Africa and we love our biscuits so ive eaten many varieties and flavor combos but I’ve yet to taste a biscuit as good as this one!! The recipe was super easy and my in laws thoroughly enjoyed it! Thanks for all ur amazing recipes and this superb blog!

    1. I’m glad the slice ‘n’ bake cookies were loved!

  19. I made these a couple days ago and they were a hit! I love hazelnuts and these are perfect.Made just as the recipe states but I did make thinner rolls and got about 60 cookies from it! Every recipe from you has been great! Thank you Sally!

  20. I made these yesterday and they were great! Instead of chilling them overnight, I popped them into the freezer for an hour and a half, cut them and baked them. I got around 15 cookies out of the recipe and had to bake a them for around 18 mins. Instead of the vanilla extract I added a few drops of caramel flavouring and a tiny bit of rock salt and the result was absolutely delicious!
    Thank you for the splendid recipes

  21. Hi Sally,
    with all the new stuff already happening in 2016 christmas seems sooo long ago. But I just want to thank you for this wonderful, delicious, easy and in any possible way fantastic recipe! These were the last cookies I made right before christmas – and also the first to disappear from the cookie tray. Thank you so much – they are just perfect: the toasted hazelnut, the easy slice’n bake technique, the chocolate – best!
    All the best – and enjoy your weekend in the snow! Sina from Germany

    1. Glad you love them Sina! Thanks so much for letting me know.

  22. I fell in love at first sight when I saw those cookies, but I didn’t have time to bake (or cook anything) during Xmas break. I finally had some time off this week end and tried them. I slightly changed the recipe but the spirit is there, and everybody loved them (kids, man, colleagues). Thanks again for your blog, and for the measures in metric system!
    I don’t have many readers on my blog (mostly my friends and family) but I do believe they will love the recipe and those who can’t read English will be happy to read it in French.

  23. Hi Sally!

    First off, thank you so much for all of your incredible recipes. They’ve been a joy to whip up and share with family and friends (not to mention incredibly delicious). I’m about to head out to the market to pick up ingredients for this recipe, and wondered if whole wheat flour would work for this? It’s what I have on hand, but have no problem picking up all-purpose to keep it consistent 😉

    Thanks for everything you do!

  24. Hello Sally can I freeze them already  cut and then just have them in the freeze ready to bake them ? And how long they last freshly baked ? Greetings from México ! 

    1. Sure can! Freshly baked, about a week or so. If they last that long!

  25. Hi Sally! Just made these and they are delicious! Thank you for all of these great recipes. Think they will be made for Christmas gifts this year. Can’t wait to try a few more varieties!

    1. You are welcome, Shannon! They make GREAT holiday gifts!

  26. Hi Sally! These look amazing and I can’t wait to try them. I was wondering why I can’t use melted chocolate chips for the dipping part? Thank you 🙂

  27. Hey Sally! I made these last night for Thanksgiving however none of my local grocery stores had hazelnuts?! I chopped up slivered almonds for the dough and instead of dipping in milk chocolate, I melted some Nutella and used that for dipping so I could still get that hazelnut flavor! Amazing! Thank you!

    1. Delicious, despite the missing hazelnuts. Weird you couldn’t find them! Almonds are just as tasty.

  28. Why can’t we use bittersweet chocolate chips for dipping? I have 3 bags I need to use up! Won’t it work?

    1. It will work, yes, but chocolate chips contain stabilizers (most commercial brands at least) to prevent them from melting down smoothly (so they stay whole in cookies, etc). But you can melt yours down with a little oil. That should help.

  29. Also, can this recipe be doubled and divided into 4 logs?

    1. Sure can!

  30. Can I freeze the uncooked dough 2 weeks in advance to baking them to save time?  Thanks for your patience in answering my questions!

    1. Cookie dough logs freeze well– check the make ahead tip 🙂

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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