Biscotti intrigues me. Whenever I would see it in coffee shops, I wondered why it was so different from an average cookie. Well, now that I’ve done some experiments with baking, I know that it’s definitely different, and it’s also really delicious. I never really thought about how much you can do with biscotti…the possibilities are endless! If you can make it as a cookie, you can probably make it in the form of biscotti.
Basically, biscotti is made by shaping the thick dough into a log, baking it and then cutting it into the typical biscotti shape and baking it again. It makes the biscotti perfectly crispy and it’s still a fairly simple thing to make.
Naturally, I took this opportunity to make something else with peanut butter and chocolate because, well, obviously. I bought some peanut butter chips recently and they seemed like they were just screaming to be made into biscotti. Thus, this chocolate peanut butter chips biscotti was born and it came out wonderfully!
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup peanut butter chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside.
Beat the butter and sugars together for about two minutes until light and fluffy. Add each egg and the vanilla, beating well between each addition. Slowly mix in the dry ingredients in batches and then stir in the peanut butter chips with a spatula.
Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack.