Chocolate Peanut Butter Biscotti

Want to learn how to make biscotti? This Chocolate Peanut Butter Biscotti Cookie is a crunchy breakfast treat that’s easier to make than you expect!

Why this Recipe is Best

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.

These days, biscotti come in all kinds of flavors! I’ve made plenty recently as my obsession with having cookies for breakfast shows no sign of waning. From the simple Lemon Biscotti to the decidedly untraditional Pumpkin M&Ms version, I can’t get enough.

Technically, biscotti is the plural form. If you eat just one, you’re having a “biscotto.” But who can eat just one?!

Today’s recipe

• Chocolate peanut butter combo
• Easy to make
• Lasts for weeks in airtight container

How to Make 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 once after.

The result is a firm biscuit like cookie with a huge crunch factor.

To make the dough:

Beat together butter, sugar and peanut butter in a large bowl, then add eggs, flour and baking powder. Mix until everything is well combined and forms a solid dough.

Bake the dough:

Line a large baking sheet with parchment paper or a reusable baking mat. Dust your hands with flour and place the whole ball of dough onto the pan, pressing it into a 12inch x 4inch rectangle.

Bake the dough in rectangle form for 25 minutes then let it cool for 10 minutes.

Slice the Biscotti:

Use a sharp knife to cut the rectangle into 3/4-1inch slices. Turn each slice carefully onto it’s side, then bake 8-10 minutes. Flip to the opposite side and bake an additional 8-10 minutes.

Remove and cool completely.

Chocolate Covered Biscotti

If you stop there, you’ll have a delicious batch of peanut butter biscotti to share. Because I wanted a biscotti with both chocolate and peanut butter, I decided to add a layer of chocolate to the outside. . . and I’m so glad I did!

For the chocolate layer:

Melt a package of chocolate wafers according to package directions. I melted mine in the microwave.

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, let’s be honest, 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.

How to Store Biscotti

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.

More Chocolate Peanut Butter recipes

• Chocolate Peanut Butter Brookies: layer of brownies topped with peanut butter cookies and Reese’s!
• Peanut Butter Cookie Dough Bars: 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

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By: Aimee

Want to learn how to make biscotti? This Chocolate Peanut Butter Biscotti Cookie is a crunchy breakfast treat that's easier to make than you expect!

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
• ▢ ¾ cup granulated sugar
• ▢ ⅓ cup creamy peanut butter
• ▢ 2 large eggs
• ▢ 2 cup 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.

Nutrition

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

Course: Breakfast and Brunch

Cuisine: American

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

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!