Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate Recipe
These Toasted Hazelnut Slice ‘n’ Bake Cookies with Milk Chocolate combine a rich, buttery dough studded with toasted hazelnuts and a hint of cinnamon, chilled to perfection for easy slicing and baking. After baking, cookies are dipped in melted milk chocolate and sprinkled with more hazelnuts for a crunchy, indulgent finish. Perfect for gifting or a special treat.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 4 hours 29 minutes (including chilling time)
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Coating
- 8 ounces (226g) milk chocolate, coarsely chopped
- Remaining chopped hazelnuts for sprinkling
Instructions
- Prepare the Dough: In a large bowl using a handheld or stand mixer with paddle attachment, beat softened butter for 1 minute on medium speed until creamy. Add brown sugar and beat on medium-high until fluffy and combined. Beat in egg and vanilla on high speed, scraping the bowl as needed until fully mixed.
- Mix Dry Ingredients and Combine: Whisk together flour, cinnamon, and salt in a separate bowl. Gradually add dry ingredients to wet mixture on low speed until combined. The dough will be thick and slightly sticky. Increase speed to high and beat in 3/4 cup chopped toasted hazelnuts.
- Shape and Chill Dough Logs: Turn dough onto floured surface. Divide into two equal portions. Shape each into an 8-inch log (about 2.5 inches diameter). Wrap tightly in plastic wrap and chill in refrigerator for at least 4 hours or up to 5 days. Chilling is essential for dough firmness.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- Slice and Bake: Remove dough logs from fridge. Optionally roll logs in coarse sugar for extra crunch. Slice each log into 12 equal cookies. Space cookies about 2 inches apart on baking sheets. Bake for 12-14 minutes until edges are browned.
- Cool Cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Melt Chocolate and Coat Cookies: Melt chopped milk chocolate in a double boiler or microwave in 15-second intervals, stirring until smooth. Dip each cooled cookie halfway into melted chocolate. Place coated cookies on lined baking sheet and sprinkle immediately with remaining chopped hazelnuts.
- Set Chocolate: Refrigerate the chocolate-dipped cookies until the chocolate is firm and set, about 20-30 minutes.
- Serve and Enjoy: Once set, cookies are ready to enjoy or package for gifting.
Notes
- Chilling the dough is mandatory to achieve the right texture and ease of slicing.
- Rolling dough logs in coarse sugar adds a nice crunchy texture and extra sparkle.
- Ensure cookies are completely cooled before dipping in chocolate to prevent melting.
- Store cookies in an airtight container in the refrigerator to maintain chocolate coating.
- Use quality milk chocolate for best flavor and smooth melting.
Keywords: hazelnut cookies, slice and bake cookies, milk chocolate cookies, toasted hazelnuts, holiday cookies, easy cookie recipe
