Chocolate Peanut Butter Biscotti

Crunchy, Chocolate Peanut Butter Biscotti perfect for coffee breaks or gifting. Easy to bake, irresistibly nutty, and full of sweet chocolate flavor!

Originating in Italy, biscotti are twice baked cookies with extra crunch! You may have seen them in the pastry case at your favorite cafe or enjoyed one alongside your after dinner coffee at an Italian restaurant. I’ve been testing biscotti recipes for over 14 years, and this flavor is huge hit with readers.

This biscotti recipe was originally published in June 2014. The recipe notes and photos were updated in November 2025.

Aimee’s Recipe Notes

Taste & Texture: Firm and crisp cookie base loaded with peanut butter flavor then dunked in chocolate.

Ease: While biscotti require a double bake, they are super easy to make. Once you’ve formed the dough, bake, slice, and re-bake.

Storage: Keep biscotti in an airtight container at room temperature for up to 10 days. Or freeze for up to 3 months.

Flavor swap ideas: Use dark chocolate and a pinch of sea salt, or mix in chopped roasted peanuts for deeper nut flavor.

Biscotti Ingredients

Be sure to scroll down to the recipe card below for the complete list of ingredients with measurements.

• Peanut Butter- creamy peanut butter is the star flavor of this cookie. If using natural peanut butter, be sure to stir the oil completely before measuring.
• Sugar- granulated sugar for the sweetness in this biscotti.
• Eggs- create the binding structure needed to bake and slice.
• Chocolate- Use your favorite brand and flavor to melt and dunk.
• All-Purpose Flour- swap it out with King Arthur Measure for Measure gluten free flour to create gluten free biscotti.

How to Make Peanut Butter Biscotti

Let me walk you through the process with this easy recipe. Unlike other cookie recipes, you bake this dough twice; once before cutting and then again after.

Make the biscotti dough.

• Combine ingredients as directed.
• Shape biscotti cookie dough on a cookie sheet lined with parchment paper. A 12×4-inch rectangle is perfect.

Double bake the dough.

• Bake the dough in rectangle form for 25 minutes.
• Slice into 3/4-1 inch slices. Turn each slice onto it’s side, then bake 8-10 minutes. Flip to opposite side and bake an additional 8-10 minutes.

Chocolate Covered Biscotti

If you stop now, you’ll have a delicious batch of peanut butter biscotti to share. I wanted a biscotti with both chocolate and peanut butter, so I decided to add a layer of chocolate to the outside with chocolate chips of course!

For the chocolate layer:

Melt a package of chocolate wafers according to package directions. Dip tops of each cooled biscotti into melted chocolate and immediately and allow the cookies to set until the chocolate has firmed up a bit.

Optional garnish:

I wanted some more texture and more chocolate so I opted to dip the biscotti into mini chocolate chips before letting the chocolate set, too. You don’t have to take this extra step, but I love the extra touch it adds.

More Chocolate Peanut Butter Recipes

• Chocolate Peanut Butter Brookies feature a layer of brownies topped with peanut butter cookies and Reese’s!
• Peanut Butter Cookie Dough Bars are made with sweet peanut butter cookie dough (safe to eat!) topped with creamy chocolate!
• Creamy and fudgy Peanut Butter Brownies are my go to for those PB and chocolate lovers!
• Try out these creamy and dreamy Peanut Butter Chocolate Cookies for more of your favorite PB-choco flavors!

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Chocolate Peanut Butter Biscotti Recipe

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By: Aimee

Crunchy, Chocolate Peanut Butter Biscotti perfect for coffee breaks or gifting. Easy to bake, irresistibly nutty, and full of sweet chocolate flavor!

Prep Time: 15 minutes minutes

Cook Time: 43 minutes minutes

Total Time: 58 minutes minutes

Servings: 12 large biscotti

Ingredients 

1x2x3x

• ▢ 6 Tablespoons unsalted butter softened to room temperature
• ▢ ¾ cup granulated sugar
• ▢ ⅓ cup creamy peanut butter
• ▢ 2 large eggs
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¾ cup Ghirardelli dark chocolate melting wafers
• ▢ 2 Tablespoons mini chocolate chips

Instructions 

• In a large bowl, beat together the butter, sugar and peanut butter until combined. Beat in eggs, one at a time. Add flour and baking powder, beat until fully incorporated.
• Line a large baking sheet with parchment paper or silpat. Place dough on baking sheet and press (using floured hands) into a 12inch x 4inch rectangle. Bake for 25 minutes in a 350 degree oven. Remove and cool 10 minutes.
• Slice into 3/4-1inch slices. Turn each slice carefully onto it’s side. Return to oven and bake 8-10 minutes. Flip to opposite side and bake an additional 8-10 minutes. Remove and cool completely.
• Melt chocolate wafers according to package directions. Dip tops of each cooled biscotti into melted chocolate and immediately add mini chocolate chips for garnish. Allow to set, about 15 minutes.
• Store in an airtight container or ziploc bag for up to 10 days. ENJOY.

Notes

• Store in an airtight container or ziploc bag. They’ll stay crunchy and fresh for up to 10 days.
• You can also freeze your peanut butter biscotti dough for up to 3 months, if you want to prepare it ahead of time. Freeze the dough prior to baking, wrapped tightly in saran wrap and foil. When ready to bake, you can place it right in the oven, adding 5 – 10 minutes of baking time. No need to thaw first.
• See blog post for recipe tips and tricks.

Nutrition

Serving: 1cookie, Calories: 339kcal, Carbohydrates: 43g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Cholesterol: 48mg, Sodium: 102mg, Fiber: 2g, Sugar: 23g

Course: Cookies

Cuisine: Italian

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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Now that you know how to make biscotti at home, what are you waiting for? This easy biscotti recipe was created with fans of chocolate and peanut butter in mind. I know you’re going to love it!