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Name: Peanut Butter Chocolate Chip Biscotti
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 30
Cuisine: American
Ingredients: 3 cups All purpose flour; 2 tsp Baking powder; 1/2 tsp Salt; 6 tbsp butter softened; 3/4 cup creamy peanut butter; 1 cup sugar; 2 tsp Vanilla extract; 3 large Eggs; 1 cup mini chocolate chips; 1/2 cup chocolate melted

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INGREDIENTS

3 cups All purpose flour
2 tsp Baking powder
1/2 tsp Salt
6 tbsp butter ; softened
3/4 cup creamy peanut butter
1 cup sugar
2 tsp Vanilla extract
3 large Eggs
1 cup mini chocolate chips
1/2 cup chocolate ; melted

servings

INSTRUCTIONS

DirectionsPreheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend. In the bowl of an electric mixer, combine the butter, peanut butter and sugar. Beat on medium-high speed until fluffy and smooth, 1-2 minutes. Blend in the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed between additions. With the mixer on low speed, blend in the dry ingredients just until Yield: about 30 biscottiIngredients3 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt 6 tbsp. unsalted butter, at room temperature ¾ cup creamy peanut butter 1 cup sugar 2 tsp. vanilla extract 3 large eggs 1 cup mini chocolate chips (or chopped dark chocolate)Additional chocolate, for drizzling (optional)DirectionsPreheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, combine the flour, baking powder and salt. Whisk to blend. In the bowl of an electric mixer, combine the butter, peanut butter and sugar. Beat on medium-high speed until fluffy and smooth, 1-2 minutes. Blend in the vanilla. Beat in the eggs one at a time, scraping down the bowl as needed between additions. With the mixer on low speed, blend in the dry ingredients just until incorporated. Stir in the chocolate chips or chocolate chunks until evenly distributed.Divide the dough in half. Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart. Bake for 30 minutes. Remove the pan from the oven while maintaining the oven temperature. Let the logs cool for 10 minutes. Slice the logs diagonally into slices about ½- to ¾-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more. Transfer to a cooling rack and let cool completely. If desired, drizzle cooled biscotti with additional melted chocolate. Let set before serving.

NOTES

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Peanut Butter Chocolate Chip Biscotti

3 cups All purpose flour
2 tsp Baking powder
1/2 tsp Salt
6 tbsp butter softened
3/4 cup creamy peanut butter
1 cup sugar
2 tsp Vanilla extract
3 large Eggs
1 cup mini chocolate chips
1/2 cup chocolate melted

DirectionsPreheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the butter, peanut butter and sugar.  Beat on medium-high speed until fluffy and smooth, 1-2 minutes.  Blend in the vanilla.  Beat in the eggs one at a time, scraping down the bowl as needed between additions.  With the mixer on low speed, blend in the dry ingredients just until Yield: about 30 biscottiIngredients3 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt 6 tbsp. unsalted butter, at room temperature ¾ cup creamy peanut butter 1 cup sugar 2 tsp. vanilla extract 3 large eggs 1 cup mini chocolate chips (or chopped dark chocolate)Additional chocolate, for drizzling (optional)DirectionsPreheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the butter, peanut butter and sugar.  Beat on medium-high speed until fluffy and smooth, 1-2 minutes.  Blend in the vanilla.  Beat in the eggs one at a time, scraping down the bowl as needed between additions.  With the mixer on low speed, blend in the dry ingredients just until incorporated.  Stir in the chocolate chips or chocolate chunks until evenly distributed.Divide the dough in half.  Shape into logs on the prepared baking sheet, about 11- by 3-inches in size, spacing at least 3 inches apart.  Bake for 30 minutes.  Remove the pan from the oven while maintaining the oven temperature.  Let the logs cool for 10 minutes.  Slice the logs diagonally into slices about ½- to ¾-inch thick.  Lay the slices, cut side down, on the baking sheet.  Bake, turning once, until the slices are slightly crisp, about 20-30 minutes more.   Transfer to a cooling rack and let cool completely.  If desired, drizzle cooled biscotti with additional melted chocolate.  Let set before serving.

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Nutrition

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Serving Size: 1 serving (53g)
Recipe Makes: 30 Servings

Calories: 176
Calories from Fat: 86 (49%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.2g
Cholesterol 51.2mg		16 %
Sodium 1906.5mg		66 %
Potassium 114.4mg		3 %
Total Carbohydrate 17.6g		5 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 16.6g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 176

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