Peanut Butter Chocolate Biscotti Recipe

I absolutely adore this recipe because it combines my love for peanut butter and chocolate in a satisfyingly crunchy biscotti form that’s perfect for dunking in my morning coffee. Plus, the sweet and salty mix of chocolate chips and chopped peanuts makes each bite a little piece of heaven that I can enjoy at any time of the day.

This Peanut Butter Chocolate Biscotti recipe is a labor of love that combines the rich flavors of creamy peanut butter and semi-sweet chocolate chips. It yields 24 twice-baked treats that have the perfect crunchy texture, thanks to the 2 cups of all-purpose flour and the 3/4 cup of granulated sugar.

The delightful addition of 1/2 cup of chopped peanuts in each biscotti takes the nutty flavor to a whole new level and adds a satisfying crunch.

Ingredients

All-Purpose Flour: Supplies the structure; the carbohydrates come mainly from here.

Butter, unsalted: Contributes richness; offers fats that make the product creamy.

Sugar in granulated form: Sweetens the biscotti; amplifies taste.

Peanut Butter, Creamy: Provides nutty flavor; an excellent source of protein and fats.

Bindings of ingredients; add moisture and richness—those are the functions of eggs in cooking.

Chocolate chips that are semi-sweet: Sweetness that is melty; adds flavor that is rich and chocolaty.

Crushed Peanuts: Provides crunchiness and a nutty flavor, plus adds protein and texture.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped peanuts

Instructions

1. Heat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

2. In a medium bowl, combine the flour, baking powder, and salt, and mix well. Set aside.

3. In a big mixing bowl, whip the softened butter, sugar, and peanut butter until light and fluffy.

4. To the butter mixture, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Slowly mix the dry ingredients into the wet ingredients until everything is just combined.

6. Incorporate the chocolate chips and chopped peanuts evenly throughout the dough.

7. Separate the dough into two equal portions. Roll each portion into a log that is about 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, parallel to each other.

8. Cook for 25–30 minutes or until the logs are firm and lightly golden. Take out of the oven and allow to cool for 10 minutes.

9. Lower the oven temperature to 325°F (160°C). With a sharp serrated knife, carefully cut the logs into slices that are 3/4 inch thick.

10. Place the cut slices down on the baking sheet and bake for an extra 8-10 minutes per side, or until each is crisp and golden. Let the slices cool completely on a wire rack before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium bowl
5. Large mixing bowl
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Electric mixer or hand mixer
10. Serrated knife
11. Wire rack

FAQ

• Can I use natural peanut butter instead of creamy peanut butter?It is acceptable to use natural peanut butter; however, ensure that it is mixed well to prevent oil separation, which can produce less desirable results.
• Can I substitute the semi-sweet chocolate chips with another type of chocolate?You can undoubtedly use milk or dark chocolate chips depending on your liking. Just make sure to keep the same measurements.
• How can I make these biscotti gluten-free?To make the biscotti gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
• Can I skip the peanuts in this recipe?Certainly. If you want a smooth texture or have an allergy, you can leave out the peanuts without compromising the biscotti’s structural integrity.
• How should I store these biscotti?To keep them crispy and fresh for up to two weeks, you can store them at room temperature in an airtight container.
• Can I freeze the biscotti? Yes, once baked and fully cooled, you can freeze the biscotti in a sealed container for up to three months. Thaw at room temperature before serving.

Substitutions and Variations

All-purpose flour: For a nuttier flavor, use 2 cups of whole wheat flour. For a gluten-free version, use 2 cups of gluten-free flour blend.
Use 1/2 cup coconut oil or vegan butter for a dairy-free alternative to unsalted butter.
Sugar in granulated form: Substitute with 3/4 cup of either coconut sugar or brown sugar, both of which are alternative sweeteners.
Peanut butter that is creamy: Use almond butter or sunflower seed butter in place of peanut butter for an equally nutty but different taste or an option that is safe for those with allergies.
Chocolate chips that are semi-sweet: Substitute dark chocolate chips for a deeper flavor or use white chocolate chips for a sweeter variation.

Pro Tips

– Make sure the butter is at room temperature before you begin. This will help it cream properly with the sugar and peanut butter, resulting in a smoother dough and a better texture in your final product.

– Freeze the chocolate chips and chopped peanuts for about 10 minutes before adding them to the dough. This can help prevent them from melting too quickly during baking, ensuring they maintain their shape and provide a nice texture contrast.

– When forming the logs, wet your hands slightly to prevent the dough from sticking to your fingers, allowing you to shape them more easily and smoothly.

– Use a serrated knife to slice the logs after the initial bake. This will help you make clean cuts without crumbling the dough, resulting in neater slices.

– For extra flavor, roast the chopped peanuts lightly in a pan or oven before adding them to the dough. This enhances their nuttiness and gives an added depth of flavor to the final product.