Chocolate Chocolate Peppermint Biscotti

Total Time
50mins
Prep 15 mins
Cook 35 mins

This delicious biscotti is one of my family's favorite evening treat :o) !!!

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
  2. Add vanilla, espresso coffee and peppermint extract ( or oil ). Beat until combined.
  3. Add chocolate chips.
  4. Stir in combined flour, salt and baking powder.
  5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
  6. Flatten the log until about 2-inches thick.
  7. Bake the log for 25 minutes in a 350°F preheated oven.
  8. Cool for 20 minutes.
  9. Transfer the log to a cutting board and using a serrated knife, cut into 1-inch thick slices.
  10. Bake slices in a 325°F oven for 15 minutes ( I usually turn off the oven and let them cool in ).
  11. Transfer to wire rack and drizzle melted milk chocolate over them, if desired.
  12. Store in an airtight container at room temperature for up to 4 weeks.
Most Helpful

5 5

OMG, these are so good! I think they taste better with mini chocolate chips (more evenly dispersed), and with white chocolate (with about a tsp of oil and 1/4-1/2 tsp peppermint extract) on the top. It's even better with crushed candy canes on the white chocolate!

5 5

Wow, these are so delicious! I love mint and chocolate together, and this recipe does not disappoint! I did bittersweet chocolate across the bottoms of my biscotti, then sprinkled crushed candy canes over the chocolate while it was still melty. I also used half chocolate chips, half peppermint chips inside the cookies. Absolute mint/chocolate heaven! Thank you for this recipe!

5 5

These are amazing! I had never made biscotti before and they turned out perfect. Great recipe! I drizzled the final product with melted chocolate and crushed peppermints. Beautiful and tasty! Perfect holiday cookie!