These cookies are quickly becoming one of my most-requested treats.
It’s way too easy to eat, oh, three or four…
And they are definitely not little cookies.
Peanut Butter Chocolate Chip Biscotti
Adapted from this recipe by the Food Network
- 1 stick unsalted butter (1 stick plus 2 tablespoons)
- 2 1/2 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon fine salt
- 3 large eggs
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
- 1 cup smooth natural peanut butter, room temperature
- 1 1/4 cups (just one cup if you like a simpler cookie) chocolate chips
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Over medium heat, melt the butter (swirling occasionally) for about five minutes until it browns and begins to produce a nutty smell. Let cool.
In a large bowl, beat eggs for about two minutes or until light and pale yellow. Slowly add the sugar while beating.
Alternately and gradually add butter and vanilla until evenly mixed.
Add peanut butter and mix until just combined.
Place cookies cut side down on the baking sheets.
Bake for about 8 minutes, or until toasted. Flip the cookies over and bake until golden brown, about 8 minutes more.
Cool biscotti on the baking sheets.
I made these for a quiet birthday for someone at my office. She didn’t want a big deal made out of her birthday, so I brought them for her in her a brown paper package, tied up with string.
You know, one of my favorite things. 😉