Description

These Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate are a delightful treat featuring a rich buttery dough studded with toasted hazelnuts, cinnamon, and a touch of brown sugar. Chilled logs of cookie dough are sliced and baked to perfection, then half-dipped in smooth melted milk chocolate and sprinkled with extra hazelnuts for a crunchy finish. Perfect for nut lovers who enjoy a soft, flavorful cookie with a chocolatey twist.

Ingredients

Scale

Cookie Dough

3/4 cup (12 Tbsp; 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 (spooned & leveled)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (120g) toasted and finely chopped hazelnuts, divided
optional: coarse sugar for rolling

Chocolate Dipping

8 ounces (226g) milk chocolate, coarsely chopped
remaining chopped hazelnuts for sprinkling

Instructions

Prepare the butter and sugar mixture: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened 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 the 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.
Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt until well combined. Slowly add the dry mixture to the wet ingredients on low speed until just combined. The dough will be thick and slightly sticky. Increase to high speed and beat in 3/4 cup of the chopped toasted hazelnuts.
Shape and chill the dough: Turn the dough out onto a floured work surface. With floured hands, divide the dough into two equal parts. Shape each part into an 8-inch log approximately 2.5 inches in diameter. Tightly wrap each log in plastic wrap. Refrigerate for at least 4 hours or up to 5 days to firm up the dough. Chilling overnight is recommended for best results.
Preheat oven and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
Slice and bake cookies: Remove the dough logs from the refrigerator. Optionally roll each log in coarse sugar for added crunch and sparkle. Slice each log into 12 equally thick cookies. Place cookies on prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until cookies are brown around the edges. After baking, let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate and dip cookies: Melt the chopped milk chocolate using a double boiler or in the microwave in 15-second increments, stirring after each, until smooth and fully melted. Dip each completely cooled cookie halfway into the melted chocolate and place on a baking sheet lined with parchment or silicone mats. Immediately sprinkle with the remaining chopped hazelnuts for extra texture and flavor. Refrigerate the baking sheet to allow the chocolate to set fully before serving.

Notes

Chilling the dough is essential for slice ‘n’ bake cookies to maintain shape during baking.
Using room temperature ingredients helps ensure even mixing and a smooth dough texture.
Coarse sugar rolling is optional but adds a nice crunch and visual appeal to the cookies.
Store cookies in an airtight container, refrigerated if dipped in chocolate, to keep chocolate set and maintain freshness.
To toast hazelnuts, spread them on a baking sheet and roast at 350°F (177°C) for about 10-12 minutes until fragrant and lightly browned, then chop finely.

Prep Time: 20 minutes
Cook Time: 14 minutes per batch
Category: Dessert / Snack
Method: Baking
Cuisine: American

Keywords: hazelnut cookies, slice and bake, milk chocolate cookies, toasted hazelnut, homemade cookies, chocolate dipped cookies