Chocolate Dipped Peanut Butter Biscotti
My precious. Peanut Butter Biscotti dipped in melty semi-sweet morsels. You had me at hello. I don’t even love peanut butter and chocolate the way some people do, but this cookie holds a sweet spot (pun intended) in my heart.
This dough is a peanut butter based, and actually doesn’t even have regular butter in the dough. It uses and mix dark brown sugar and white sugar instead of all white, and calls for an extra egg than my regular batter calls for.
I have a small kitchen, but a very organized pantry. Baking ingredients live on two shelves, and my various pans and baking implements live together happily so this baker knows what she does and doesn’t have. So…when I added the chips to the mixer (which were supposed to be peanut butter chips) and realized as they were being incorporated that lo and behold they were butterscotch chips…well it was a happy little accident. The peanut butter chips live right next to the butterscotch chips. I grabbed the wrong bag. 
I am sure had the chips been the peanut butter and not butterscotch the peanut flavor would be boosted above and beyond. It was not intentional, but the change of plan made for an amazing cookie. The peanut taste is there and the chocolate as well and the scotchy seemed to make the peanut butter almost taste peanut buttery-er. However, if you make these, you do you. Use the peanut butter chips.
If I baked these cookies a little longer after being sliced, they would crisp up nicely, but I chose to leave them slightly softer and chewier, a decision I do not regret. While there is a place in the world for the crisper crunchier biscotti, these cookies called for a bit of chew. Call me sentimental, but I like my peanut butter cookies chewier.
Whether you embrace my happy accident or go full on Peanut Butter, the way this biscotti dough cooks up, you will be so happy. The outside forms a perfect shell, with a hint of a crackle when you slice into it. Then, the inner portion of the cookie stays tender and soft (which does firm up with the second bake). I could have left them as they were without doing the second bake- but then it would not have been biscotti.
I love the way people light up when they realize I have made something peanut butter based. It really does have a following. This cookie will not disappoint. Even with the butterscotch chips- it is pretty darn near the perfect cookie. If I do say so myself.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for a printable recipe.
PrintChocolate Dipped Peanut Butter Biscotti and Happy Little Accidents
This delicious peanut butter based biscotti incorporates the sweet mellow flavor of butterscotch chips and wrap up in a chocolate dip. The perfect accompaniment to tea or coffee.
Ingredients
- 1 Cup Creamy Peanut Butter
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Sugar
- 3 Eggs
- 1/4 Cup Milk
- 1 Tablespoon Baking Powder
- 1 Tablespoon Vanilla Extract
- 3 Cups AP Flour
- 2 Cups Butterscotch Chips
Instructions
- Preheat oven to 350*
- In a mixer with a paddle attachment, combine peanut butter and sugars. Combine until light and fluffy.
- Add eggs, one at a time, and incorporate.
- Pour in milk, extract, and mix until combined.
- Add dry ingredients, slowly, until all incorporated. Stop to scrape the sides of the bowl as you go.
- Add chips into the mixture.
- Separate the dough into three sections and form each into a softly rounded rectangle/log.
- Place on a silicone or parchment lined cookie sheet and bake for 15-20 minutes or until firm and lightly golden.
- Allow to cool for ten minutes.
- Slice logs into one inch slices, and return to the baking sheet cut side up.
- Return to oven and bake for an addition 10 minutes or until dry (I keep mine chewier).
- Remove biscotti and allow to cool completely.
- In a microwave safe bowl, melt semi sweet or dark chocolate chips (approx 1 -2 Cups)
- Dip cookies into melted chocolate or drizzle on top of cookies.