These Peanut Butter and Chocolate Biscotti would make any regular peanut butter cookie envious!
I was not intentionally looking for yet another biscotti recipe but this one fell right into my lap and begged me to try it out. You should have been there to witness this strange event.
I have now officially made a separate file for the collection of biscotti recipes that seem to find their way to me when least expected. Chocolate, Mocha Chocolate Chunk and Banana Walnut Biscotti recipes previously posted are just a few of many very good biscotti recipes.
The combination of the words peanut butter and biscotti would have never crossed my mind. The delicious taste of peanut butter and chocolate along with the amazing texture and crunch of biscotti make these rather unique.
The extra step to brown the butter in this recipe is well worth the time and trouble since it adds a deeper nutty taste. Lightly salted dry roasted peanuts and dark chocolate combination take these biscotti over the top. Salty sweet along with classic biscotti crunch keeps you reaching for more.
Peanut Butter and Chocolate Biscotti... in my opinion the perfect adult peanut butter cookie!
Peanut Butter and Chocolate Biscotti
½ cup plus 2 tablespoons unsalted butter (softened)
2 ½ cups all purpose flour
2 ¾ teaspoons baking powder
½ teaspoon salt
3 large eggs
1 ¼ cups sugar
2 teaspoons pure vanilla extract
½ cup smooth peanut butter
1 cup dry roasted peanuts
1 cup semisweet chocolate chunks or chips
- Set oven to 350 degrees F.
- Melt butter over medium heat, swirling the pan occasionally.
- Continue to cook until butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Sift flour, baking powder and salt into a large bowl.
- In a medium bowl using an electric mixer, beat eggs until light and pale yellow colour then gradually add the sugar while still beating.
- Slowly add the butter and vanilla mixing well then add the peanut butter until well combined.
- Place mixer on slow and add the dry ingredients to the wet ingredients in 2 additions and mix just until absorbed.
- Mix in the peanuts and chocolate pieces.
- Divide dough into thirds and shape dough with lightly floured hands into logs about 2 inches wide and 15 inches long.
- Put each log in the center of a baking sheet lined with parchment paper..
- Bake each sheet until set and brown around the edges, about 25 to 30 minutes.
- Cool logs on baking sheets for 5 minutes then transfer to cutting board and cut crosswise with a long serrated knife into 2 inch wide cookies.
- Place biscotti cut side down on cookie sheets and bake until crisp about 6 to 8 minutes.
- Turn biscotti over and bake until golden brown, about 6 minutes.
- Transfer biscotti to cooling rack to cool completely.
- Substitute regular peanut butter with all natural, make sure to bring it to room temperature.
- I used a large baking sheet and was able to bake the three rolls at one time.
- You may find the dough a little sticky while forming the logs, a sprinkle of flour will help, just don't give up.
- It's almost impossible to pick up a shaped roll and transfer it to the baking sheet. After the roll is shaped, place baking sheet right in front of it and roll it right onto the sheet. ( You can't appreciate how much stress this will alleviate unless you've tried picking one up to transfer!)
- Dipping the ends into melted chocolate would make these biscotti twice baked and double dipped!