Peanut Butter and Chocolate > New Year Resolutions
Peanut Butter Chocolate Chip Biscotti
Makes about 30 biscotti
- 3 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 6 tbsp. unsalted butter, at room temperature
- ¾ cup creamy peanut butter
- 1 cup sugar
- 2 tsp. vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips (or chopped dark chocolate)
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend.
- In the bowl of an electric mixer, combine the butter, peanut butter and sugar. Beat on medium-high speed until fluffy and smooth, 1-2 minutes. Blend in the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed between additions.
- With the mixer on low speed, blend in the dry ingredients just until incorporated. Stir in the chocolate chips or chocolate chunks until evenly distributed.
- Divide the dough in half. Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart.
- Bake for 30 minutes. Remove the pan from the oven while maintaining the oven temperature. Let the logs cool for 10 minutes.
- Slice the logs diagonally into slices about ½- to ¾-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more.
- Transfer to a cooling rack and let cool completely.
“Biscotti” literally translates to “twice-baked.” This was my first attempt at biscotti, and I was amazed by how easy it actually was. It was also fun to make! I had saved and printed a handful of biscotti recipes I wanted to try over the holidays, but never got around to it.
When I saw a recipe for peanut butter and chocolate biscotti? Pshhhh.
There was no waiting to make this one!
How cute are my new mugs from Crate & Barrel BTW?! They are shorter but wider (TWSS), which are my favorite! They have them in 4 colors, but I practiced self-restraint and only bought them in 2 colors.
Back to the biscotti, though. You can’t really go wrong with peanut butter and chocolate in my opinion. These crunchy peanut buttery treats were a hit.
Especially with Lloyd… since he ate them all in 3 days.
They really don’t need a description, since the recipe and the pictures speak for themselves. Though I am not particularly a fan of “hard’” treats (I prefer softer cookies, etc.) I was really impressed with these! I enjoyed one alongside my morning coffee on New Year’s Eve morning. It was a great “last” breakfast of 2010! Plus, I never have “treats” for breakfast, but I thought the occasion called for one. I bet they would be insanely delicious dunked in a mug of hot chocolate…
Had I been fancy drizzled them with chocolate like I initially planned, I may never have reached for one for breakfast, but I used the “muffin rule:” cupcakes (muffins with frosting) are dessert but “naked” muffins are breakfast. Biscotti with chocolate drizzle are dessert but “naked” biscotti is breakfast.
I think we’re all clear now.
So… dessert for breakfast, anyone?