Thank goodness for the Internet! These cookies were inspired by a recipe posted on Kristina Sacci’s the chocolate peanut putter gallery. In addition to added whole wheat flour (via a 50% swap), these contain less butter, sugar and chocolate. That’s perfect for me and my family, who devoured them, but some of you might want to check out Kristina’s more decadent version: Peanut Butter Biscotti w/ Chocolate Chunks & Cocoa Nibs. My apologies if referring you to her site wreaks havoc on your Lenten or New Year’s resolutions.
Note: this dough is so stiff, it’s probably only suitable for stand mixers.
Peanut Butter Chocolate Chip Biscotti
Makes about 2 dozen biscotti
3 cups 50/50 all-purpose/whole wheat flour mix*
1 teaspoon baking powder
3/4 cup brown sugar
3/4 cup natural peanut butter, at room temperature (I used Trader Joe’s creamy salted)
1/2 tablespoon vanilla extract
1 cup mini semisweet chocolate chips
* Or 1 1/2 cups each all-purpose and whole wheat flour
- Preheat oven to 350°F. Cover a large baking sheet with cooking spray or a Silpat mat.
- Whisk together flour(s) and baking powder in a bowl and set aside.
- Cream brown sugar and peanut butter in a stand mixer.
- Add eggs and vanilla. Blend well.
- Pour flour mixture into bowl and blend on low speed until combined.
- Add chocolate chips and mix thoroughly. Dough will be very stiff.
- Turn dough out on Silpat mat or on a work surface dusted with flour.
- Using wet (for Silpat only) or lightly floured hands, shape into a 16-inch log about 1-inch thick and just under 4 inches wide.
- Bake 30 minutes at 350° F.
- Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
- Cut log diagonally into 1/2-inch slices, placing slices upright on the mat or pan.
- Bake 20 minutes at 325° F.
- Transfer to racks to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
© Liesl K. Bohan | SavvyBaker.com