Recipe by SHORECOOK
"My family loves biscotti, so I brought together peanut butter chips and chocolate chips to make another flavor for our biscotti jar. Hubby claims that these are amazing, hence the name Amazing Peanut Butter Cup Biscotti. Wrapped in cellophane bags, they are perfect for bake sales."
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1 1/2 teaspoons
crunchy peanut butter (such as Jif® Extra Crunchy)
dark brown sugar
1 1/2 cups
peanut butter chips
1 (12 ounce) bag
semisweet chocolate chips
Made these for Recipe Group...Well, the name says it all...AMAZING!!!! Made these exactly as written, and would not change a thing. The combination of flavors w/ the texture of the cookie is truely addicting (I'm not even gonna say how many I've eaten already, lol)! These will definitely be on my Christmas cookie platters, as well as my favorite cookies list! SHORECOOK, you did it again~YUM! Thanks for sharing. :)
Definitely not a biscotti texture. It is more like a cookie than biscotti. Very thick and dry. Sorry, but would not make this again.
Amazing! Didn't have crunchy peanut butter so added some slivered almonds. WOW! Hubs liked them even without them being dipped in chocolate.
These are incredible! A coworker brought these into work and I just had to have the recipe. He directed me here and I was not disappointed. I didn't add the peanut butter chips and it still had plenty of peanut butter flavor. I also used a mix of semi-sweet and bittersweet chips because I didn't want them to be overly sweet. Amazing recipe that is sure to be crowd pleaser.
What a fabulous selection for the Recipe Group for 11/24/2012. Shorecook never disappoints with her marvelous recipes. These are very, very good – too good in fact. So much for dinner. I made these exactly as stated and would not make any changes. If you have a cookie swap coming up, you may want to make these. People will love them!
An incredibly delicious peanuty biscotti. The recipe is perfect! The dough was so easy to work with and baked up with bakery quality results. After I sliced my biscotti and returned them to the oven for 10 minutes on each side, when I turned the oven off I laid them on the oven rack and left the door open while they and the oven cooled to crisp them a little more. Once cooled I put the chocolate chips in a baggy to melt in the microwave as instructed smooshing the bag till the chips were melted, made a tiny snip on one end and drizzled the chocolate across in a zigzag pattern. This recipe is a keeper! Thanks SHORECOOK for sharing. (recipe made for *RECIPE GROUP*)
I made these for Recipe Group. This was my first time making biscotti, and this recipe turned out beautifully. Next time, I may add just a few chocolate chips to the batter for a little extra chocolate, but this recipe really didn't need any changes. I love the pairing of peanut butter and chocolate. Yummy!
Delicious! I had never made biscotti before this recipe. I really had fun with it, and enjoyed the process. The recipe is well written and easy to understand. Cookies are fabulous! With my melted chocolate, it helps if it's good and warm, then I smoothed over the edge with a butter knife. These cookies were gone on 2 days in my house and only three of us are them! Thanks shorecook!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Peanut Butter Cup Biscotti
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 105
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