Chocolate Dipped Peanut Butter Cup Biscotti

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Two weeks ago I headed to Amy’s house for a little recipe exchange. It was such a cute idea— 5 of us got together and each person brought along something to eat and the recipe. We all made either some kind of appetizer or dessert, and I got to feast on baked brie, a fresh salad with wasabi dressing, lettuce wraps, taco dip, shrimp and crab dip, chocolate chip cake and these biscotti.

I fell in love with making biscotti after the cinnamon sugar variety I made for New Years. It turns out biscotti is very easy to make but appears to others as très gourmand. I decided to add on the chocolate dip last minute which was a special touch and gave these a fancy flair— as well as an even sweeter treat when the chocolate slowly melted as the biscotti was dipped into coffee or tea.

Here’s what you’ll need:

3 cups AP flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, room temperature
3/4 cup creamy peanut butter, room temperature
1 cup sugar
2 tsp. vanilla extract
3 eggs at room temperature
1 cup chopped peanut butter cups

And for the topping:

1/2-1 bag semisweet chocolate chips, melted
1/2 cup crushed peanuts

1. Preheat the oven to 350. Line 1 or 2 baking sheets with parchment paper.

2. Whisk together flour, baking powder, and salt in a medium bowl. In a larger bowl use a hand mixer (or if you have a stand mixer), beat together butter, sugar, and peanut butter on medium speed until light and fluffy, 2-3 minutes. Add the vanilla. Add in eggs, one at a time and beating after each one until combined. Slowly add the dry ingredients until just incorporated. Stir in the peanut butter cups.

3. Divide the dough in half and shape into 2 logs, about 10-11” long and 3” wide. If using one baking sheet space at least 3 inches apart. Press down on log to slightly flatten and bake for 30 minutes.

4. Remove from oven but leave oven on.

Let cool until you can handle, about 10-15 minutes, and cut into slices 1/2-1” thick, on the diagonal. Lay slices cut side down (you might need a second baking sheet now.)

5. Bake until biscotti are crisp, 20-30 minutes longer, flipping halfway through. I found that these were difficult to flip without breaking, so flip carefully! When finished remove biscotti to cooling rack to cool completely.

6. Once biscotti are cool melt chocolate in a double boiler, stirring constantly so it doesn’t burn. Carefully dip the end of each biscotti into the melted chocolate and place back on parchment paper, sprinkling with crushed peanuts. When finished you can put these in the fridge or leave them on a countertop to cool.