Jump to Recipe Jump to Video Print Recipe

These chocolate slice and bake cookies are rich, buttery, and incredibly easy to make, with two elegant flavors—hazelnut and pistachio—all from one simple dough. They’re the kind of cookies that look fancy enough for a holiday cookie box but are secretly effortless.

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through one of these links. As an Amazon Associate, I earn from qualifying purchases.

About This Recipe

These cookies start with a simple chocolate butter cookie dough made with just four main ingredients, plus vanilla extract. The dough is deeply chocolatey, thanks to high-quality unsweetened cocoa powder, and has a tender, buttery texture with crisp edges once baked.

To make things fun (and visually stunning), the dough is divided in half. One half is mixed with chopped hazelnuts, and the other with chopped pistachios. Each dough log is then rolled in finely chopped nuts before slicing, giving the cookies a beautiful border and added crunch.

What makes this recipe extra special is how practical it is. The dough is shaped into logs and chilled, making it perfect for making ahead. There’s no rolling, no cookie cutters, and no fuss—just slice and bake when you’re ready. The result is a cookie that’s crisp on the outside, rich and buttery on the inside, and full of deep chocolate flavor.

What You Need To Make This Recipe

Ingredients:

Unsalted butter
Powdered sugar
Dutch processed cocoa powder (high quality)
All-purpose flour
Vanilla extract
Hazelnuts, finely chopped
Pistachios, finely chopped

Substitutions & Variations:

Dutch-processed cocoa powder gives a smoother, deeper chocolate flavor, but regular unsweetened cocoa powder will work too.
Swap hazelnuts or pistachios for almonds, pecans, or walnuts
Add mini chocolate chips instead of nuts
Skip add-ins entirely for classic chocolate slice-and-bake cookies

Chocolate slice and bake cookies- 2 ways

Equipment For This Recipe

Pro Tips

Use high-quality cocoa powder. Since this dough is simple, the cocoa powder really shines—better cocoa means richer chocolate flavor.
Chill the dough well. At least 2 hours is key for clean slices and sharp edges.
Roll the logs tightly. This helps the cookies keep their round shape when slicing.
Finely chop the nuts for rolling. Smaller pieces stick better and create a cleaner edge.
Rotate the logs while chilling. This helps prevent flat sides from forming.
Sharp knife = clean slices. Use a sharp, non-serrated knife and wipe it clean between cuts for neat, even cookies.

How To Store Chocolate Slice and Bake Cookies

Unbaked dough logs: Wrap tightly in plastic wrap and store in the refrigerator for up to 4 days.

Freezing option: Dough logs can be frozen for up to 2 months. Thaw slightly before slicing.

Baked cookies: Store in an airtight container at room temperature for up to 1 week.

Cookie boxes: These cookies hold their shape and texture beautifully, making them perfect for gifting.

FAQ’s

Can I make these cookies ahead of time?

Yes! This is one of the best make-ahead cookie recipes. You can prep the dough logs days in advance and bake when needed.

Do I need a cookie cutter or a rolling pin?

Nope! That’s the beauty of slice-and-bake cookies—just slice and bake.

Can I make just one flavor?

Absolutely. You can make all hazelnut, all pistachio, or skip nuts altogether.

Why are my cookies spreading too much?

The dough may be too warm. Make sure it’s well chilled before slicing and baking.

These chocolate slice-and-bake cookies with hazelnut and pistachio are proof that simple recipes can still feel elegant and special. With their rich chocolate flavor, crisp edges, and buttery centers, they’re perfect for holiday baking, cookie boxes, or anytime you want an impressive treat without extra effort. Whether you stick with nuts or customize the add-ins, this is one recipe you’ll come back to again and again.

If you’re in the mood for more cookie baking, be sure to try some of my other favorite cookie recipes as well. My Chocolate Orange Shortbread Sticks are buttery, zesty, and perfect for the holidays, while Grinch Cookies are a fun and festive option everyone loves. For something a little more classic, you can’t go wrong with Cranberry Orange Shortbread Cookies or rich, fudgy Chocolate Crinkle Cookies. And if you’re a Biscoff lover, my Biscoff White Chocolate Cookies are an absolute must-try. These recipes pair beautifully with today’s cookies and are perfect for holiday cookie boxes or cozy baking days at home.

2 in 1 Chocolate Slice and Bake Cookies (Hazelnut & Pistachio)

A rich chocolate cookie base filled with buttery hazelnuts and crunchy pistachios, rolled in colorful toasted nuts for a stunning edge. Elegant, slice-and-bake, and the perfect cookie box addition, these beauties taste as impressive as they look.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Chill Time 2

Total Time 2 35

Course Dessert

Cuisine European

Servings 30 cookies

Calories 147 kcal

Equipment

1 Large bowl
1 Medium-sized bowl
Electric hand mixer optional
Spatula
Plastic wrap
Knife and chopping board
Tray or large plate
Baking sheet lined with parchment paper
Cooling rack

Ingredients

For the Cookie Dough

220 g unsalted butter (1 cup) softened
150 g granulated sugar (3/4 cup)
1 tsp vanilla extract
225 g all-purpose flour (1 ¾ cups)
40 g unsweetened cocoa powder (1/2 cup)
1/2 tsp salt

Additional Ingredients

55 g hazelnuts (1/3 cup) roughly chopped
80 g hazelnuts (1/2 cup) finely chopped
32 g pistachios (1/4 cup) roughly chopped
55 g pistachios (1/2 cup) finely chopped

Instructions

Make the Cookie Dough

n a large bowl, combine the softened butter and granulated sugar. Beat with an electric hand mixer or stand mixer on medium speed until pale, light, and creamy, about 2–3 minutes.
Add the vanilla extract and mix again to combine.
Add the flour, cocoa powder, and salt. Mix on low speed until the dough starts to come together.
Switch to a spatula or use your hands to fully bring the dough together.

Divide and Flavor the Dough

Split the dough in half and place each portion into a separate bowl.
Add the roughly chopped hazelnuts to one half of the dough and fold them in.
Add the roughly chopped pistachios to the second half and fold them in.

Shape into Logs

Place a large piece of plastic wrap on your counter. Add one portion of dough onto the wrap and shape it into a rough log.
Roll it tightly in the plastic wrap, smoothing it into an even log shape by rolling it back and forth on the counter. Twist the ends to seal.
Repeat with the second portion of dough.
Refrigerate both dough logs for at least 2 hours, or until firm.

Coat, Slice and Bake

Once the dough is chilled, finely chop additional hazelnuts and pistachios. Spread them out onto a tray or large plate, each type of nut on its own plate.
Preheat your oven to 180°C (350°F).
Unwrap one dough log and roll it in the finely chopped nuts. If the nuts don’t stick well, gently press them in using your hands, or lightly brush the dough with egg wash before rolling.
Repeat with the second log using its respective nuts.
Using a sharp knife, slice the logs into ½-inch (1.25 cm) thick cookies. Arrange the slices on a parchment-lined baking sheet, leaving about 2 inches between each cookie (they spread slightly).
Bake one tray at a time in the center of the oven for 15–18 minutes. Keep the remaining unbaked cookies in the refrigerator while each batch bakes
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!