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.