Chocolate Dipped Peanut Butter Biscotti

Enjoy your morning coffee with these chocolate dipped peanut butter biscotti!  Perfectly crunchy and full of peanut butter and chocolate flavor!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

A couple years ago, I made my first two batches of biscotti to give as Christmas gift’s to Emily’s teacher.  White Chocolate Cranberry Biscotti and Gingerbread Biscotti.  Both were a huge hit.  So much that Emily’s teacher, Ms. Nipper,  asks Emily every few months if I’ll be making biscotti again anytime soon!

Unfortunately, it’s been two years and I haven’t made another batch.  So, when I saw a picture of chocolate dipped peanut butter biscotti on Pinterest, I knew I had to find a recipe and try them!  It was time to finally make biscotti again!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

This dough for this recipe comes together really simply.  Cream the peanut butter, brown sugar and white sugar together then add the eggs & vanilla.  Flour and baking powder with the milk is next.

If you didn’t have peanut butter chips, chocolate chips would be delicious in this biscotti as well and would add even more chocolate flavor! I mean seriously… who doesn’t love more chocolate? Especially with peanut butter!

Of course, I’ll be packing up a few of these chocolate dipped peanut butter biscotti and sending them to school with Emily to give to her teachers.  And, I really hope that Ms. Nipper loves these as much as she loved the last batch!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

And on a personal note… this will be the last week of recipes for a few weeks.  Next week someone special will be home from Afghanistan and I’ll be taking some time off from the blog to be with him and our family.  I’ll be posting pictures next week of the homecoming… so look for that!

So… until next week, I’ll be enjoying these chocolate dipped peanut butter biscotti with my morning coffee and waiting (not-so-patiently) for the big day!

Happy Baking!

Chocolate dipped Peanut Butter Biscotti
 
Prep time
Cook time
 
Serves: 30-35 Biscotti
Ingredients
Biscotti
  • 1 cup creamy peanut butter (NOT all natural)
  • ½ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup milk
  • 1 Tbsp baking powder
  • 1½ cups peanut butter chips
Dipping Chocolate
  • 12oz semi-sweet chocolate chips
  • ½ cup chopped peanuts
Instructions
Biscotti
  1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
  4. Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
  5. One at a time, add the eggs and mix well after each addition. After all the eggs have been added, scrape the sides of the bowl, add the vanilla and beat on high for 30 seconds.
  6. With the mixer on low-medium speed, add half the flour and mix until just incorporated. Pour in the milk and then the remaining flour. Mix until just incorporated.
  7. Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. NOTE: The dough will be thick and sticky at this point.
  8. Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about ½in thick and place it on the prepared baking sheet.
  9. Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
  10. Allow to cool on a wire rack about 15 minutes.
  11. Cut each loaf into ½-3/4 inch slices.
  12. Place each slice cut side down back onto the lined baking sheet.
  13. Bake each side for about 8-10 minutes or until dry.
  14. Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.
Dipping Chocolate
  1. Line a clean baking sheet with wax paper.
  2. Gently melt ⅔ of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
  3. Dip the long, bottom edge of each biscotti into the chocolate. Tap off any excess chocolate and gently scrape the long edge against the bowl to remove any excess chocolate. .
  4. Sprinkle a few chopped peanuts over the chocolate. Set dipped biscotti on the wax paper chocolate side up and allow to set at least 20 minutes before serving.
Notes
Recipe originally from allrecipes .

Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.

Gingerbread Biscotti

Since the success of my first batch of biscotti (white chocolate dipped cranberry biscotti)… I have come to the conclusion that it is one of the simplest cookies to make.

Although my friends at Jen’s Just Desserts don’t agree with me.    She thinks they are too time consuming.  Which… I could possibly agree with if I were making enough for a cafe or restaurant… because you have to bake them twice.  But let’s be honest here.  The dough, it’s not that difficult to make.  And baking twice?  Ok… big deal.  I’m a home baker.  It’s not that big of an issue for me.

And if we’re really being honest here.  These biscotti that I have made are really so impressive looking that I don’t mind the extra step of baking twice!

Of the two I’ve made so far… these gingerbread are my favorite to dip in my morning cup of coffee.  Crisp and full of flavor… the gingerbread and my coffee mixed together is so perfect, I think I may be making biscotti every week to have as my mid morning snack with my coffee! YUM!

Enjoy!

Gingerbread Biscotti
 
Prep time
Cook time
 
Serves: 12-15 biscotti
Ingredients
Biscotti
  • 4 Tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 egg white
  • ½ cup molasses
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves
  • ½ tsp nutmeg
Glaze
  • 1 cup powdered sugar
  • ½ tsp cinnamon
  • 3-4 Tbsp heavy cream
Instructions
Biscotti
  1. Preheat oven to 375 F degrees. Line cookie sheet with parchment paper.
  2. In the bowl of a stand mixer, beat the butter and sugar until fluffy.
  3. One at a time, add the eggs until combined.
  4. Add the molasses and mix until smooth.
  5. In another bowl, sift together the flour, baking powder and spices.
  6. Add the flour mixture to the bowl with the wet ingredients and mix until combined. Dough will be sticky.
  7. Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
  8. Bake about 25 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn't too brown, you could leave it on the cookie sheet to cool. Remove it if it's already brown.)
  9. Transfer to a cutting board and slice into ½" slices. Lay each slice on it's side and place back on the cookie sheet.
  10. Bake for 10 more minutes or until golden.
  11. Remove and cool completely on a wire rack.
Glaze
  1. Whisk together the powdered sugar, cinnamon and heavy cream until smooth. Add enough cream until you have a consistency you can drizzle over the biscotti.
  2. Once the biscotti has cooled, drizzle the glaze over the top. Allow glaze to set up before serving.

White Chocolate Dipped Cranberry Biscotti

There are two things you don’t know about me.  1) I’ve never had biscotti.  2) I’ve never made biscotti.

I know.  I’m weird.  I mean, for a girl who drinks so much coffee you’d think that I’d have biscotti all the time.  Nope.  I guess it’s probably because the only biscotti I’ve ever really seen is full of nuts.  And well, I’m allergic to nuts.

This season though, I’ve been seeing all kinds of recipes pops up for biscotti that didn’t include nuts.  Cinnamon sugar, gingerbread (in the picture above), chocolate peppermint and this one… White chocolate dipped cranberry biscotti.

The recipe I’m using is inspired by a recipe I found on What Gaby’s Cooking.  She uses dried cranberries, but since I only had fresh berries, I used those.

Dipped in the white chocolate, this biscotti is a perfect treat to go with my coffee!

I also made Gingerbread Biscotti and have two more delicious flavors planned to make in the coming days!

Enjoy!

White Chocolate Dipped Cranberry Biscotti
 
Ingredients
Cranberries
  • 250g fresh cranberries
  • ¼ cup cranberry juice
  • ¼ cup sugar
Biscotti
  • 2 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tsp lemon zest
  • ¾ cup sugar
  • ½ cup unsalted butter, room temperature
  • 2 eggs
  • ⅔ cup cranberry mixture
  • ¼ cup flour
  • Sugar in the Raw
  • 1 cup white chocolate chips, melted for dipping
Instructions
Cranberries
  1. In a medium pot over med-high heat, combine the cranberries, sugar and juice.
  2. Heat until simmering. The berries will begin to pop and split. Stir occasionally.
  3. Reduce to med-low heat and continue to cook until the berries have just begun to reduce. You want the berries to reduce by about a ⅓ with most of the berries still whole.
  4. Remove from heat, strain out as much juice as you can and allow to cool.
Biscotti
  1. Preheat oven to 350 F degrees. Line large cookie sheet with parchment paper.
  2. Sift together the 2 cups flour, baking powder and salt.
  3. In the bowl of your stand mixer, press the lemon zest into the sugar... releasing the oils of the lemon into the sugar. Press the zest until the sugar becomes fluffy and fragrant.
  4. Add the butter and cream together for about 3-4 minutes.
  5. Add the eggs one at a time and mix until just combined.
  6. Add the flour mixture and mix on low until all the flour has been absorbed. Do not over mix.
  7. Fold in the strained cranberries and additional ¼ cup flour. Mixture will be VERY sticky... the additional ¼ cup of flour should help with this.
  8. Form the dough into a long rectangle, approximately 10 inches long and about 4 inches wide. I used an offset spatula to help spread and shape the dough. (Really, shape it as wide and as long as you like. I wanted long cookies, so I made mine wider.)
  9. Sprinkle Sugar in the Raw over the top of the dough.
  10. Bake about 35-40 minutes or until top and bottom are golden brown. Remove, transfer to wire rack and allow to cool about 15 minutes. (If the bottom isn't too brown, you could leave it on the cookie sheet to cool. Remove it if it's already brown.)
  11. Transfer to a cutting board and slice into ½" slices. Lay each slice on it's side and place back on the cookie sheet.
  12. Bake for 15-20 more minutes or until golden.
  13. Remove and cool completely on a wire rack.
  14. Melt the white chocolate and spread it on the bottom of each cookie using an offset spatula or knife. Set on wax paper to until hard.
  15. Serve with coffee to your friends or give as gifts!