I can’t get over how these White Chocolate Peanut Butter Cup Biscotti look like a bakery splurge but feel made for gifting. One crunchy, chocolate-dipped bite and you’ll see why they disappear fast.

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I’m obsessed with this White Chocolate Peanut Butter Cup Biscotti because it hits that crunchy, candy-loaded sweet spot I want next to coffee or a cold glass of milk. I love the way creamy peanut butter gives every bite a rich, nutty backbone, while white chocolate brings that smooth, sweet finish that makes me keep reaching for “just one more.” But the real fun is the peanut butter cup situation.

Little chunks tucked into crisp biscotti? Yes.

Absolutely yes. And I’m not even pretending this is only for Christmas gifting.

I want a stash on my counter all season long.

Ingredients

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Flour gives the biscotti its sturdy crunch, so it won’t crumble instantly.
Baking powder helps it puff just enough, not cake-level soft.
Salt keeps the sweetness in check, because white chocolate gets loud.
Sugar brings that classic cookie sweetness and helps the edges crisp up.
Soft butter makes the dough richer, tender, and honestly more snackable.
Peanut butter adds creamy, nutty flavor, plus a little protein-ish excuse.
Eggs hold everything together, so you get clean slices later.
Vanilla makes the whole batch smell like a bakery counter.
Roasted peanuts add crunch and a salty bite you’ll actually notice.
Mini peanut butter cups melt into sweet pockets.
Basically, the fun part.
White chocolate coats the biscotti with creamy sweetness and a pretty finish.

Ingredient Quantities

2 1/2 cups (315 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 g) creamy peanut butter

2 large eggs

1 teaspoon vanilla extract

1/2 cup (60 g) roasted peanuts, chopped

3/4 to 1 cup (about 12 to 16) mini peanut butter cups, roughly chopped

1 cup (170 g) white chocolate chips or chopped white chocolate, for coating

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with parchment paper.

2. Whisk together 2 1/2 cups (315 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl.

3. In a separate bowl, cream 1 cup (200 g) granulated sugar, 1/2 cup (115 g) softened unsalted butter and 1/2 cup (120 g) creamy peanut butter until light and fluffy.

4. Beat in 2 large eggs and 1 teaspoon vanilla extract until fully incorporated.

5. Gradually add the dry ingredients to the wet mixture and stir just until a firm dough forms.

6. Fold in 1/2 cup (60 g) chopped roasted peanuts and 3/4 to 1 cup (about 12 to 16) roughly chopped mini peanut butter cups.

7. Divide the dough in two and shape each portion into a log about 10 to 12 inches long and 2 inches wide on the prepared baking sheet; flatten slightly.

8. Bake 25 to 30 minutes until lightly golden and set, then remove from oven and cool 10 minutes.

9. Transfer logs to a cutting board and slice on the diagonal into 1/2 inch thick slices; place slices cut side down on the baking sheet and bake another 8 to 10 minutes, flip and bake 6 to 8 more minutes until crisp and golden. Cool completely on a wire rack.

10. Melt 1 cup (170 g) white chocolate chips or chopped white chocolate, dip or drizzle the cooled biscotti with the melted white chocolate, let set until firm before serving or packaging.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or sturdy wooden spoon
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale
7. Cutting board and sharp serrated knife or bench scraper
8. Wire cooling rack
9. Microwave-safe bowl or double boiler for melting chocolate

FAQ

How do I keep the biscotti crunchy rather than cakey? Bake the logs until firm and lightly golden, slice when cool, then bake the slices a second time on each side until dry and crisp. Let them cool completely on a rack to finish crisping.

Can I use natural peanut butter or a different nut butter? Natural peanut butter with oil separation can make the dough greasy and loose. If using it, stir well and measure after mixing; you may need a tablespoon or two more flour. Almond or cashew butter will change flavor and texture but can work if similar consistency to creamy peanut butter.

How should I store the biscotti and how long do they last? Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze up to 3 months; thaw at room temperature. If coated with white chocolate, store in a cool place to avoid bloom or melting.

When and how do I add the chopped peanuts and peanut butter cups? Fold chopped peanuts and chopped mini peanut butter cups into the dough just before shaping the logs to keep chunks evenly distributed. Reserve a few pieces to press onto the top of the logs before the first bake for visual appeal.

How do I get a smooth white chocolate coating that does not seize? Gently melt white chocolate in short bursts in a microwave or over a double boiler, stirring often. If it thickens or seizes, add a teaspoon of neutral oil or melted cocoa butter and stir until smooth. Dip or drizzle cooled biscotti and let set on parchment.

Can I make the dough ahead or refrigerate it? Yes. Wrap the shaped logs tightly and refrigerate up to 48 hours before the first bake. You can also freeze shaped logs for up to 1 month; thaw in the fridge before baking. Refrigeration firms the dough and can make slicing neater.

White Chocolate Peanut Butter Cup Biscotti Recipe Substitutions and Variations

All purpose flour: substitute with whole wheat pastry flour at a 1:1 ratio for a slightly nuttier, tender biscotti; or use a gluten free 1:1 baking blend at a 1:1 ratio for gluten free results.
Unsalted butter: substitute with vegan stick butter or margarine at a 1:1 ratio for a dairy free option; or use refined coconut oil at a 1:1 ratio (melt before mixing) for a subtle coconut note.
Creamy peanut butter: substitute with almond butter or cashew butter at a 1:1 ratio for a different nut flavor; or use sunflower seed butter at a 1:1 ratio to keep it nut free.
Eggs: substitute each large egg with a flax “egg” made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes; works best for binding though texture will be slightly denser.

Pro Tips

1. Chill the shaped logs for 20 to 30 minutes before the first bake. Cooler dough holds its shape better in the oven, giving you cleaner slices and a neater final biscotti.

2. Be gentle when combining wet and dry ingredients. Overmixing will make the dough tough and dense. Stop as soon as the flour is incorporated and the dough is firm enough to shape.

3. Toast the chopped peanuts briefly in a dry skillet until fragrant, then cool before folding them in. Toasting boosts their flavor and gives a nicer crunch that stands up to the peanut butter in the dough.

4. If your white chocolate thickens or seizes while melting, stir in a teaspoon or two of neutral oil or a bit of coconut oil to smooth it out. For a shinier finish, warm the bowl gently over a pot of simmering water and avoid getting any steam or water into the chocolate.

White Chocolate Peanut Butter Cup Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

472

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or sturdy wooden spoon
5. Whisk and rubber spatula
6. Measuring cups and spoons and kitchen scale
7. Cutting board and sharp serrated knife or bench scraper
8. Wire cooling rack
9. Microwave-safe bowl or double boiler for melting chocolate

Ingredients

2 1/2 cups (315 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 g) creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60 g) roasted peanuts, chopped
3/4 to 1 cup (about 12 to 16) mini peanut butter cups, roughly chopped
1 cup (170 g) white chocolate chips or chopped white chocolate, for coating

Directions

Preheat oven to 350 F and line a baking sheet with parchment paper.
Whisk together 2 1/2 cups (315 g) all purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl.
In a separate bowl, cream 1 cup (200 g) granulated sugar, 1/2 cup (115 g) softened unsalted butter and 1/2 cup (120 g) creamy peanut butter until light and fluffy.
Beat in 2 large eggs and 1 teaspoon vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture and stir just until a firm dough forms.
Fold in 1/2 cup (60 g) chopped roasted peanuts and 3/4 to 1 cup (about 12 to 16) roughly chopped mini peanut butter cups.
Divide the dough in two and shape each portion into a log about 10 to 12 inches long and 2 inches wide on the prepared baking sheet; flatten slightly.
Bake 25 to 30 minutes until lightly golden and set, then remove from oven and cool 10 minutes.
Transfer logs to a cutting board and slice on the diagonal into 1/2 inch thick slices; place slices cut side down on the baking sheet and bake another 8 to 10 minutes, flip and bake 6 to 8 more minutes until crisp and golden. Cool completely on a wire rack.
Melt 1 cup (170 g) white chocolate chips or chopped white chocolate, dip or drizzle the cooled biscotti with the melted white chocolate, let set until firm before serving or packaging.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.