Peanut Butter and Chocolate Biscotti
Indulge in the perfectly balanced flavors of these Peanut Butter and Chocolate Biscotti, a crunchy, twice-baked Italian treat with a rich, American twist. This recipe combines the nutty creaminess of peanut butter with the sweet decadence of semi-sweet chocolate chips, creating a delightful harmony of textures and tastes in every bite. With a simple dough infused with vanilla and a hint of salt, these biscotti pieces are ideal for dunking into your morning coffee or enjoyed as a standalone dessert. Easy to make in under an hour and tailored for both beginner and seasoned bakers, this irresistible recipe is perfect for gifting, snacking, or elevating your cookie jar with a gourmet touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 4 tablespoons Unsalted butter, softened
- 0.5 cups Smooth peanut butter
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar, softened butter, and peanut butter with an electric mixer until smooth and fluffy, about 2 minutes.
Add the eggs one at a time to the peanut butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, mixing on low speed until combined. The dough will be thick.
Fold in the chocolate chips using a spatula or wooden spoon until evenly distributed.
Divide the dough in half and transfer both portions to the prepared baking sheet. Shape each portion into a flattened log, about 12 inches long and 2 inches wide, leaving space between the logs as they will spread slightly during baking.
Bake in the preheated oven for 25 minutes or until the logs are firm to the touch and lightly golden.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick biscotti pieces.
Place the biscotti slices back onto the baking sheet, cut side down. Bake for an additional 12-15 minutes, flipping halfway through, until the biscotti are crisp and golden.
Let the biscotti cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 14.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
