Amazing Peanut Butter Cup Biscotti Recipe - Allrecipes.com
Amazing Peanut Butter Cup Biscotti Recipe
  • READY IN ABOUT hrs

Amazing Peanut Butter Cup Biscotti

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 30 cookies Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 2 baking sheets with parchment paper.
  3. Mix the milk and vanilla extract together in a small bowl; set aside.
  4. Combine the flour and baking powder in a separate bowl.
  5. Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
  6. Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
  7. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  8. Fold in the peanut butter chips; mixing just enough to evenly combine.
  9. Divide the dough into 4 equal parts.
  10. Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
  11. Transfer the dough pieces onto the prepared baking sheets.
  12. Bake in the preheated oven until firm to the touch, about 25 minutes.
  13. Place biscotti loaves on wire racks to cool.
  14. Reduce oven temperature to 300 degrees F (150 degrees C).
  15. Cut each loaf into 1/2-inch slices.
  16. Return the slices to the baking sheets with the cut sides up.
  17. Bake in the oven until biscotti are dry, about 10 minutes on each side.
  18. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  19. Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
  20. Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 40 mins
  • READY IN 2 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2012

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. :)

 
Most Helpful Critical Review
Mar 12, 2013

Definitely not a biscotti texture. It is more like a cookie than biscotti. Very thick and dry. Sorry, but would not make this again.

 

22 Ratings

Mar 25, 2012

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.

 
Dec 05, 2012

Amazing! Didn't have crunchy peanut butter so added some slivered almonds. WOW! Hubs liked them even without them being dipped in chocolate.

 
Nov 26, 2012

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!

 
Dec 02, 2012

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*)

 
Nov 26, 2012

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!

 
Jan 11, 2014

My first attempt at making Biscotti and Thank You Shorecook, I feel like a pro!

 

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Nutrition

  • Calories
  • 254 kcal
  • 13%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 115 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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