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These easy slice and bake hazelnut cookies are kicked up a notch with toasted hazelnuts and then dipped in dark chocolate. They are buttery with a slight crunch that just melts in your mouth.
I love the combination of chocolate and hazelnut. There is a reason this dark chocolate hazelnut granola is my favorite.
I'll be honest, I'm not normally a big fan of slice and back cookies. The ones I had in the past just didn't have much flavor. But when trying to think of a way to make some tasty hazelnut cookies, my first thought was trying a slice and bake version.
Yes these still have those crumbles of butter you expect, but you also get a nice crunch with the toasted hazelnuts. Plus let's be honest, chocolate makes everything better.
These slice and bake cookies are actually pretty similar to my pecan sugar cookies, but you use powdered sugar instead which helps with the crumbliness.
They really couldn't be easier to make. Even better, you can actually prepare the dough a few days ahead of time and just bake when ready. So if you are super busy during the holidays, these hazelnut cookies are perfect.
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Recipe Ingredients
- Unsalted butter - the base of the cookie that adds that melt in your mouth texture.
- Powdered sugar - helps with the crumbliness.
- Egg - binds everything together.
- Vanilla extract - enhances the flavor.
- All-purpose flour - has the right gluten for the cookies.
- Cinnamon, nutmeg, salt - added flavor.
- Hazelnuts - adds flavor and texture.
- Dark chocolate - can also use semi-sweet or milk.
Step-by-Step Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg and vanilla extract on high speed.
- In a medium bowl, whisk the flour, cinnamon, nutmeg and salt until combined. With the mixer on low, slowly add the flour mixture and mix until just combined. Add 1 cup of the chopped hazelnuts and mix until just combined.
- Place the dough out onto a floured work surface and divide into two halves. Use floured hands to shape each log into about 2 ½ inches in diameter and 8 inches long.
- Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and
- Bake for 14-16 minutes or until the edges of the hazelnut cookies are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.
- Place the chocolate in a heat-proof bowl and microwave in 30 second intervals, stirring between each, until the chocolate is just melted.
- Dip each cookie halfway and place on parchment-lined baking sheet. Top with some chopped hazelnuts. Place the cookies in the fridge to let the chocolate set.
Benefits of Hazelnuts
Yes these slice and bake hazelnut cookies are dessert, but you do get some health benefits from them. They include:
- Reducing weight gain
- Lowering cholesterol
- Supporting heart health
- Protecting against cell damage
FAQs
The thickness is all based on how long you make the log which is 8 inches. You then cut into 12 equal slices which makes them about ⅔ inch thick.
There are two main causes for slice and bake cookies to spread. One would be if you are using baking soda/powder, which this recipe doesn't. The other is if you don't let the hazelnut cookie dough chill long enough. You want the dough to chill at least 4 hours.
You can freeze these cookies two ways - before baking or after baking.
1. Freeze Before Baking: Roll dough into log and place in freezer friendly bag and freeze for up to 3 months. Then let thaw overnight in fridge before slicing and baking.
2. Freeze After Baking: Place the baked and cooled hazelnut on a baking sheet and freeze for 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- Make sure all the hazelnut cookies are the same thickness when slicing so they each bake in the same amount of time.
- Use quality chocolate as it contributes to the taste.
Other Cookie Recipes
- Pecan Sugar Cookies
- Homemade Oreos
- Nutella Biscuits
- Chocolate Sugar Cookies
- Brown Butter Chocolate Chip Cookies
If you’ve tried these slice and bake hazelnut cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Hazelnut Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1 large egg, at room temperature
- 1 ½ tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ¼ cup toasted hazelnuts, finely chopped (divided)
- 8 oz dark chocolate
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg and vanilla extract on high speed.
- In a medium bowl, whisk the flour, cinnamon, nutmeg and salt until combined. With the mixer on low, slowly add the flour mixture and mix until just combined. Add 1 cup of the chopped hazelnuts and mix until just combined.
- Place the dough out onto a floured work surface and divide into two halves. Use floured hands to shape each log into about 2 ½ inches in diameter and 8 inches long. Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and bake for 14-16 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.
- Place the chocolate in a heat-proof bowl and microwave in 30 second intervals, stirring between each, until the chocolate is just melted. Dip each cookie halfway and place on parchment-lined baking sheet. Top with some chopped hazelnuts. Place the cookies in the fridge to let the chocolate set.
Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- Make sure all the cookies are the same thickness when slicing so they each bake in the same amount of time.
- Use quality chocolate as it contributes to the taste.
Michelle says
These are so good! Not too sweet which I like!
Ryan says
Glad you liked them!