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chocolate peanut butter cup biscotti

(2 ratings)
Kattyw avatar
Blue Ribbon Recipe by
Kathy W
@Kattyw
New Carlisle, OH

Who doesn't like peanut butter and chocolate? I wanted a biscotti that reminded me of a peanut butter cup. Not layered or a peanut butter cookie coated with chocolate, but a peanut butter cup. This took a bit of patience and a little extra work, but the result was worth it.

Blue Ribbon Recipe

These biscotti are so good people will think you picked them up at a bakery. You have to try this biscotti recipe this holiday season. It's chocolaty and has a mild flavor of peanut butter. Whether this is dipped or drizzled with chocolate, these are so good. They'd make wonderful gifts wrapped in cellophane bags. A tasty addition to any cookie tray.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 3 1/2 - 4 dozen
prep time 1 Hr
cook time 1 Hr 15 Min
method Bake

Ingredients For chocolate peanut butter cup biscotti

  • CHOCOLATE DOUGH
  • 1/2 c
    butter, room temperature
  • 1 c
    sugar
  • 3
    eggs
  • 3 3/4 c
    all-purpose flour
  • 1 /4 c
    cocoa powder
  • 2 tsp
    baking powder
  • 1/2 tsp
    salt
  • PEANUT BUTTER DOUGH
  • 3/4 c
    crunchy peanut butter
  • 1 c
    sugar
  • 3
    eggs
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
    salt
  • coating chocolate

How To Make chocolate peanut butter cup biscotti

  • 1
    Preheat oven to 350 degrees.
  • Four, baking powder, salt, and cocoa in a bowl.
    2
    Chocolate dough: In a medium bowl, mix together flour, baking powder, salt, and cocoa. Set aside.
  • Butter and sugar ready to be creamed together.
    3
    Cream together butter and sugar.
  • Adding eggs one at a time.
    4
    Add eggs one at a time; mixing well after each addition.
  • Slowly add the flour mixture.
    5
    Add 1/3 of the flour mixture at a time to the creamed mixture mixing well after each addition.
  • Dough after being mixed.
    6
    The dough will be stiff.
  • Four, baking powder, and salt in a bowl.
    7
    For peanut butter dough: In a medium bowl, mix together flour, baking powder, and salt. Set aside.
  • Peanut butter and sugar mixed together.
    8
    Cream together peanut butter and sugar.
  • Adding eggs one at a time.
    9
    Add eggs one at a time mixing well after each addition.
  • Adding flour mixture until dough is formed.
    10
    Mix in 1/3 of flour mixture at a time, mixing well after each addition. Note: You may not have to add all of the flour. Dough will be dry.
  • Add in water as needed.
    11
    If it is too dry and crumbly, knead in a tablespoon (more or less) of water until the dough just comes together.
  • Each dough divided equally in half.
    12
    Divide both the chocolate and the peanut butter dough into 2 equal halves.
  • Half of the dough shaped into a rectangle.
    13
    On a floured surface (I use cocoa), shape half of the chocolate dough into a flat rectangle, about 15 inches long and 5 inches wide.
  • Peanut butter dough shaped into a smaller log.
    14
    Shape peanut butter dough into a log, a little shorter than the chocolate log, and about 2-3 inches wide.
  • Peanut butter dough placed on top of the chocolate dough.
    15
    Place in the middle of the chocolate log and gently fold the chocolate dough up over the peanut butter dough.
  • Wrap the chocolate dough around the peanut butter dough.
    16
    You want to wrap the peanut butter dough completely with the chocolate dough. Repeat with the other dough.
  • Two logs of dough placed on baking sheet.
    17
    Place the 2 logs on a parchment lined baking sheet.
  • Slightly flattening the dough.
    18
    Flatten slightly. You want a log about 15 inches long, 4 inches wide and 1 - 1 1/2 inches high.
  • Dough ready to bake in the oven.
    19
    Bake 30 - 35 minutes in a 350 degree oven.
  • Biscotti cooling on a wire rack.
    20
    Remove from oven to a cooling rack and cool for 10 minutes. Reduce oven temperature to 325 degrees.
  • Biscotti sliced into pieces.
    21
    Slice diagonally into 1/2" - 3/4" slices.
  • Sliced cookies placed back on a cookie sheet.
    22
    Place slices on a parchment lined baking sheet and bake a second time for 20-25 minutes.
  • Biscotti cooling on a wire rack.
    23
    Remove from baking sheet to a cooling rack and cool completely.
  • Coating chocolate melted.
    24
    Melt coating chocolate according to package directions.
  • Coating one side of the biscotti with chocolate.
    25
    Coat one side of cooled biscotti with the chocolate.
  • Allowing the chocolate to set.
    26
    Allow to set. (If you prefer, you could drizzle the chocolate over the biscotti.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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