Peanut Butter Biscotti with Milk Chocolate and Salted Peanuts Recipe

Introduction

Peanut Butter Biscotti offers a delightful twist on the classic Italian cookie with rich peanut butter flavor and crunchy texture. Perfect for dipping in coffee or enjoying as a snack, these biscotti combine peanut butter chips and chopped peanuts for extra nuttiness.

Ingredients

• 1 cup creamy peanut butter (do not use natural peanut butter)
• 1/2 cup brown sugar, lightly packed
• 1/2 cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1/4 cup milk
• 1 tablespoon baking powder
• 1 cup peanut butter chips
• 1/2 cup chopped salted peanuts
• 2 cups milk chocolate chips (for garnish)
• 1/2 cup chopped salted peanuts (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. Step 2: In a large mixing bowl, beat together the peanut butter, brown sugar, and sugar until creamy and smooth.
3. Step 3: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Step 4: In a separate bowl, whisk the flour and baking powder together. Add half of this flour mixture to the peanut butter mixture and beat until combined.
5. Step 5: Pour in the milk and the remaining flour mixture, beating until just mixed through.
6. Step 6: Stir in the peanut butter chips and chopped peanuts using a wooden spoon or spatula.
7. Step 7: Turn the dough onto the prepared baking sheet. Dust your hands with flour and shape the dough into a rectangle-shaped log about 5 inches wide and 16 inches long.
8. Step 8: Bake for 35 minutes, then remove from the oven. Place the baking sheet on a wire rack to cool for 15 minutes.
9. Step 9: Using the parchment paper, slide the log onto a cutting board. Slice it into 3/4-inch slices across the width.
10. Step 10: Arrange the slices upright on a baking sheet lined with parchment, exposing both cut sides. Bake for another 20 minutes.
11. Step 11: Remove from oven, cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
12. Step 12: For the garnish, melt the milk chocolate chips in a microwave-safe bowl in 20-second increments, stirring until smooth.
13. Step 13: Dip the bottom of each biscotti slice into the melted chocolate, place back on the wire rack, and sprinkle with chopped peanuts.
14. Step 14: Let the chocolate set and harden before packaging or serving.

Tips & Variations

• Use creamy peanut butter for smooth dough; natural peanut butter’s oil separation affects texture.
• Add a pinch of cinnamon or a splash of espresso for a flavor boost.
• Substitute dark chocolate chips for a richer garnish.
• Chop peanuts finely for an even crunch, or leave larger for more texture.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed container for up to three months. Reheat briefly in a warm oven or enjoy cold—both ways preserve their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy peanut butter?

It’s best to use creamy peanut butter, as natural peanut butter often separates and has a thinner consistency that can make the dough too sticky and difficult to work with.

How do I know when biscotti are done baking?

The biscotti should be golden and firm to the touch after the second bake. They will harden further as they cool, giving them their characteristic crisp texture.

Peanut Butter Biscotti with Milk Chocolate and Salted Peanuts Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

Delight in these crunchy and flavorful Peanut Butter Biscotti, perfect for dunking in your favorite beverage. These twice-baked Italian cookies combine creamy peanut butter, rich brown sugar, and crunchy peanuts, all topped with a luscious milk chocolate and peanut garnish for an irresistible treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 24 biscotti slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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For the Biscotti:

• 1 cup creamy peanut butter (do not use natural peanut butter)
• 1/2 cup brown sugar, lightly packed
• 1/2 cup sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1/4 cup milk
• 1 tablespoon baking powder
• 1 cup peanut butter chips
• 1/2 cup chopped salted peanuts

For the Garnish:

• 2 cups milk chocolate chips
• 1/2 cup chopped salted peanuts

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare your work surface.
2. Mix Wet Ingredients: In a large mixing bowl, beat together the creamy peanut butter, brown sugar, and sugar until the mixture is smooth and creamy, ensuring a uniform texture.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully integrate. Then stir in the vanilla extract thoroughly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
5. Mix Batter: Add half of the flour mixture to the peanut butter mixture and beat until just combined. Pour in the milk and then add the remaining flour mixture, beating until the ingredients are just incorporated to avoid overmixing.
6. Add Chips and Nuts: Use a wooden spoon or spatula to fold in the peanut butter chips and chopped salted peanuts evenly into the dough.
7. Form Biscotti Log: Turn the dough onto the prepared baking sheet. Dust your hands with flour to handle the sticky dough and form it into a rectangle log approximately 5 inches wide and 16 inches long.
8. First Bake: Bake in the preheated oven for 35 minutes until set and lightly golden. Remove and place the baking sheet on a wire rack to cool for 15 minutes to allow air circulation.
9. Slice Biscotti: Using the parchment paper, slide the log onto a large cutting board. Slice the log into 3/4-inch thick slices across the width carefully.
10. Second Bake: Arrange the slices standing up on a baking sheet lined with fresh parchment paper so both cut sides are exposed. Bake for an additional 20 minutes to dry out and crisp up the biscotti.
11. Cool Completely: Remove from oven and cool on the baking sheet for 3-5 minutes. Transfer the biscotti to a wire rack to cool completely, ensuring a crunchy texture.
12. Melt Chocolate: For the garnish, melt the milk chocolate chips in a microwave-safe bowl in 20-second increments, stirring in between, until smooth and creamy.
13. Dip and Garnish: Dip the bottoms of the cooled biscotti into the melted chocolate, then place them back on the wire rack and sprinkle with chopped salted peanuts.
14. Set Chocolate and Store: Allow the chocolate to harden completely at room temperature. Package the biscotti for gifting or store in a food-safe container at room temperature or freeze for up to 3 months.

Notes

• Use creamy peanut butter (not natural) for better texture and consistency.
• Dust your hands with flour when shaping the dough to prevent sticking.
• The twice-baking process ensures the biscotti are crisp and dry enough for dipping.
• Store biscotti in an airtight container to maintain freshness.
• Freezing biscotti extends shelf life up to 3 months; thaw at room temperature before serving.
• If you prefer a richer chocolate taste, use dark chocolate chips instead of milk chocolate.

Keywords: peanut butter biscotti, Italian cookies, twice-baked biscotti, peanut butter dessert, chocolate dipped biscotti