I try my best to have our biscotti jar full but am not always successful. I enjoy offering a biscotti or two to family who stops by for a quick coffee, and my husband likes to nibble on a couple after dinner. Most of my biscotti are more traditional, simple recipes that include almonds, but I recently came across these chocolate peanut butter cookies, and I just had to try them. After all, who doesn’t love the combination of peanut butter and chocolate?
I loved these cookies, as did my grandkids, although my Italian husband initially turned his nose up when I offered them to him. He did like them after he tasted them though!
These biscotti are firm enough to dip in your morning cappuccino but not so hard that you cannot enjoy one (or two) on their own without breaking your teeth. I did find that these cookies crumbled just a bit when I sliced them, and I found on my second try, that if you chop the peanuts before mixing them into the batter, the cookies slice much easier.
Do not worry if the cookies do not seem crisp after baking for the suggested time, as they will crisp up as they cool.
- 10 Tablespoons Unsalted Butter (1 Stick Plus 2 Tablespoons)
- 3 Cups All-purpose Flour
- 2 3/4 Teaspoons Baking Powder
- Pinch of Sea Salt
- 3 Large Eggs
- 1 1/4 Cups Sugar
- 2 teaspoons Vanilla Extract
- 1/2 Cup Smooth Peanut Butter
- 1 Cup Roasted Peanuts, Coarsely Chopped
- 1 1/4 Cups Chopped Dark Chocolate (About 6 Ounces)
- Preheat oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- Melt the butter in a small pot until it just begins to brown and then cool for 5 minutes.
- In one bowl, stir together the flour, baking powder, and salt.
- In another bowl, beat the eggs on medium speed of an electric hand mixer until light in color, about 3 minutes.
- Add the sugar and continue to beat until blended.
- Add the melted butter and vanilla and beat until smooth, then add the peanut butter and mix until blended.
- Add the dry ingredients to the wet ingredients in two batches just until combined.
- Stir in the peanuts and chocolate.
- Dump the biscotti dough onto a lightly floured surface, and knead by hand for a minute or two until the dough is smooth.
- Divide the dough in two, and shape each half into a long log about 3-inches wide.
- Bake until the logs are firm to the touch, about 30 minutes, then remove from the oven and cool on the baking sheets for 10 minutes.
- Decrease oven to 325 degrees F., then use a serrated knife to cut each log into 1/2-inch thick slices.
- Lay the slices flat on the baking sheets side by side, and then bake about 8 minutes.
- Flip the biscotti over and bake another 7 to 8 minutes.
- Remove the biscotti from the oven and cool to room temperature.
- Store cookies in an airtight container.
Adapted from Food Network Kitchen
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 30mgSodium: 100mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 5g