Enjoy your morning coffee with these chocolate dipped peanut butter biscotti! Perfectly crunchy and full of peanut butter and chocolate flavor!
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!
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!
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! In the meantime, I’ll be daydreaming about all of the delicious food that I’m going to eat on Thanksgiving. I can’t wait to stuff myself with turkey, mashed potatoes, gravy, and cranberry sauce. And of course, I won’t be able to resist eating at least a few slices of pumpkin pie. Yum! I just hope that I don’t end up in a food coma afterwards.
- 1 cup creamy peanut butter (NOT all natural)
- 1/2 cup dark brown sugar, lightly packed
- 1/2 cup sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 1/4 cup milk
- 1 Tbsp baking powder
- 1 1/2 cups peanut butter chips
- 12oz semi-sweet chocolate chips
- 1/2 cup chopped peanuts
- Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour and baking powder.
- In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
- Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
- 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.
- 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.
- 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.
- Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about 1/2in thick and place it on the prepared baking sheet.
- Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
- Allow to cool on a wire rack about 15 minutes.
- Cut each loaf into 1/2-3/4 inch slices.
- Place each slice cut side down back onto the lined baking sheet.
- Bake each side for about 8-10 minutes or until dry.
- Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.
- Line a clean baking sheet with wax paper.
- Gently melt 2/3 of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
- 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. .
- 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.
Recipe originally from allrecipes .
Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.
Amount Per Serving Calories 0Total Fat 0g