Power Peanut Butter Biscotti
Get ready to energize your day with these Power Peanut Butter Biscotti—a protein-packed twist on the classic Italian treat! Featuring a rich, nutty base of creamy peanut butter, these twice-baked delights are studded with semi-sweet chocolate chips and crunchy chopped peanuts for the ultimate indulgence. Perfectly crisp and lightly sweetened with a blend of granulated and brown sugars, they balance decadence with wholesome ingredients. Whether you're savoring one alongside your morning coffee or enjoying it as a mid-afternoon pick-me-up, these biscotti offer a satisfying crunch every time. Easy to prepare in under an hour, they’re the perfect homemade snack for peanut butter lovers everywhere.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup peanut butter
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup chopped peanuts
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, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat together the peanut butter, granulated sugar, and brown sugar until creamy and well combined.
Add the eggs and vanilla extract to the wet mixture, beating until smooth.
Gradually incorporate the dry ingredients into the wet mixture, mixing until a thick dough forms.
Fold in the chocolate chips and chopped peanuts until evenly distributed throughout the dough.
Divide the dough in half and shape each portion into a 12-inch long, 3-inch wide log on the prepared baking sheet. Flatten the tops slightly with your hands.
Bake in the preheated oven for 25 minutes, or until the logs are golden and firm to the touch.
Remove the tray from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a serrated knife, carefully cut the logs into 1/2-inch thick slices. Place the slices cut-side down back onto the baking sheet.
Bake the biscotti for an additional 15 minutes, flipping them over halfway through to ensure even crisping on both sides.
Transfer the biscotti to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
3842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1879 mg | 82% | |
| Total Carbohydrate | 520.3 g | 189% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 290.0 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 311 mg | 24% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2094 mg | 45% | |
*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.
