Peanut Butter Chocolate Chip Biscotti

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)

3 eggs
1/2 tablespoon vanilla extract

1 cup mini semisweet chocolate chips

* Or 1 1/2 cups each all-purpose and whole wheat flour

  1. Preheat oven to 350°F. Cover a large baking sheet with cooking spray or a Silpat mat.
  2. Whisk together flour(s) and baking powder in a bowl and set aside.
  3. Cream brown sugar and peanut butter in a stand mixer.
  4. Add eggs and vanilla. Blend well.
  5. Pour flour mixture into bowl and blend on low speed until combined.
  6. Add chocolate chips and mix thoroughly. Dough will be very stiff.
  7. Turn dough out on Silpat mat or on a work surface dusted with flour.
  8. 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.
  9. Bake 30 minutes at 350° F.
  10. Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
  11. Cut log diagonally into 1/2-inch slices, placing slices upright on the mat or pan.
  12. Bake 20 minutes at 325° F.
  13. 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

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This blog is for sharing home-tested recipes with more whole grains, less fat and fewer calories than similar recipes. If you see something you like, or if you'd like to see more, let me know! - Liesl

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