amazing peanut butter cup biscotti

Ingredients

• Servings: 30
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup crunchy peanut butter (such as jif® extra crunchy)
• 1/2 cup dark brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 1/2 cups peanut butter chips
• 1 (12 ounce) bag semisweet chocolate chips

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• line 2 baking sheets with parchment paper.
• mix the milk and vanilla extract together in a small bowl; set aside.
• combine the flour and baking powder in a separate bowl.
• beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
• pour in the flour mixture alternately with the milk, mixing until just incorporated.
• fold in the peanut butter chips; mixing just enough to evenly combine.
• divide the dough into 4 equal parts.
• roll each section into a 4x5-inch rectangle about 1/2-inch thick.
• transfer the dough pieces the prepared baking sheets.
• bake in the preheated oven until firm to the touch, about 25 minutes.
• place biscotti loaves on wire racks to cool.
• reduce oven temperature to 300 degrees f (150 degrees c).
• cut each loaf into 1/2-inch slices.
• return the slices to the baking sheets with the cut sides up.
• bake in the oven until biscotti are dry, about 10 minutes on each side.
• cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
• dip the cooled biscotti into the melted chocolate. set the biscotti parchment paper, and allow to set, about 20 minutes.