Chocolate Peanut Butter Cup Biscotti

Kathy W


Who doesn't like peanut butter and chocolate? I wanted a biscotti that reminded me of a peanut butter cup. Not layered or a peanut butter cookie coated with chocolate, but a peanut butter cup. This took a bit of patience and a little extra work, but the result was worth it.

Blue Ribbon Recipe

These biscotti are so good people will think you picked them up at a bakery. You have to try this biscotti recipe this holiday season. It's chocolaty and has a mild flavor of peanut butter. Whether this is dipped or drizzled with chocolate, these are so good. They'd make wonderful gifts wrapped in cellophane bags. A tasty addition to any cookie tray. The Test Kitchen


★★★★★ 2 votes

3 1/2 - 4 dozen
1 Hr
1 Hr 15 Min



  • 1/2 c
    butter, room temperature
  • 1 c
  • 3
  • 3 3/4 c
    all-purpose flour
  • 1 /4 c
    cocoa powder
  • 2 tsp
    baking powder
  • 1/2 tsp

  • 3/4 c
    crunchy peanut butter
  • 1 c
  • 3
  • 3 1/2 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1/2 tsp
  • ·
    coating chocolate

How to Make Chocolate Peanut Butter Cup Biscotti


  1. Preheat oven to 350 degrees.
  2. Chocolate dough: In a medium bowl, mix together flour, baking powder, salt, and cocoa. Set aside.
  3. Cream together butter and sugar.
  4. Add eggs one at a time; mixing well after each addition.
  5. Add 1/3 of the flour mixture at a time to the creamed mixture mixing well after each addition.
  6. The dough will be stiff.
  7. For peanut butter dough: In a medium bowl, mix together flour, baking powder, and salt. Set aside.
  8. Cream together peanut butter and sugar.
  9. Add eggs one at a time mixing well after each addition.
  10. Mix in 1/3 of flour mixture at a time, mixing well after each addition. Note: You may not have to add all of the flour. Dough will be dry.
  11. If it is too dry and crumbly, knead in a tablespoon (more or less) of water until the dough just comes together.
  12. Divide both the chocolate and the peanut butter dough into 2 equal halves.
  13. On a floured surface (I use cocoa), shape half of the chocolate dough into a flat rectangle, about 15 inches long and 5 inches wide.
  14. Shape peanut butter dough into a log, a little shorter than the chocolate log, and about 2-3 inches wide.
  15. Place in the middle of the chocolate log and gently fold the chocolate dough up over the peanut butter dough.
  16. You want to wrap the peanut butter dough completely with the chocolate dough. Repeat with the other dough.
  17. Place the 2 logs on a parchment lined baking sheet.
  18. Flatten slightly. You want a log about 15 inches long, 4 inches wide and 1 - 1 1/2 inches high.
  19. Bake 30 - 35 minutes in a 350 degree oven.
  20. Remove from oven to a cooling rack and cool for 10 minutes. Reduce oven temperature to 325 degrees.
  21. Slice diagonally into 1/2" - 3/4" slices.
  22. Place slices on a parchment lined baking sheet and bake a second time for 20-25 minutes.
  23. Remove from baking sheet to a cooling rack and cool completely.
  24. Melt coating chocolate according to package directions.
  25. Coat one side of cooled biscotti with the chocolate.
  26. Allow to set. (If you prefer, you could drizzle the chocolate over the biscotti.)

Printable Recipe Card

About Chocolate Peanut Butter Cup Biscotti

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian
Collection: Holiday Baking

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