Brownie Peanut Butter Chip Biscotti Recipes

PEANUT BUTTER BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl combine the flour, sugar, baking powder, and salt.
• In a separate bowl, lightly beat together the eggs, peanut butter and water; Add flour mixture to egg mixture and mix just until ingredients are incorporated, add a little more water, a teaspoon at a time, can be added if mixture is to dry to make a smooth dough: Stir in peanuts.
• Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
• Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.

BROWNIE BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
• Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
• Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
• Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

AMAZING PEANUT BUTTER CUP BISCOTTI

Steps:

• 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 onto 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 onto parchment paper, and allow to set, about 20 minutes.

POWER PEANUT BUTTER BISCOTTI

Steps:

• Preheat oven to 325°F.
• Combine flour, sugar, baking soda and salt in a large bowl.
• Combine peanut butter, vanilla, eggs and egg whites in a medium bowl, stirring well with a whisk.
• Add peanut butter mixture to the flour mixture, stirring just until blended (do not overmix this dough).
• Turn dough out onto a lightly floured surface; shape dough into a 10 inch long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.
• Bake at 325F for 35 minutes.
• Remove roll from baking sheet and cool 10 minutes on a wire rack.
• Reduce oven temperature to 300°F.
• Cut cooled rolls diagonally into 18 slices. Place slices, cut sides down, on baking sheet. Bake at 300F for 20 minutes. Turn cookies over and bake an additional 20 minutes. (Please note cookies will still be slightly soft in center but will harden as they cool).
• Remove from baking sheet and cool completely on a wire rack.

PEANUT BUTTER AND CHOCOLATE BISCOTTI

Steps:

• Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
• Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
• Whisk the flour, baking powder, and salt together in a large bowl.
• Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
• While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
• Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
• Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
• Store cookies in a tightly sealed container for up to 3 days.

PEANUT BUTTER AND CHOCOLATE BISCOTTI

Steps:

• Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
• Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
• Whisk the flour, baking powder and salt together in a large bowl.
• Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
• While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
• Divide the dough evenly into thirds and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, 25 to 30 minutes. (For even baking take care to rotate the pans--top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
• Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.

BROWNIE PEANUT BUTTER CHIP BISCOTTI

Steps:

• 1. heat oven to 325 degree's. In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, and salt. Put bowl aside.
• 2. whisk egg and vanilla extract together in a bowl. Add the 2 TB of cofffee a little at a time while whisking. Add melted butter. whisk well.
• 3. add the egg mixture to the cocoa mixture. Stir until crumbly. Add the peanut butter chips. Get your hands in the bowl and knead mixture about 5 minutes until you get a nice moist ball of dough.
• 4. Take the ball of dough and roll out on floured parchment paper to 1 inch thick by about 14 inches long and 3- 4 inches wide.
• 5. Lift slab on parchment paper to a sheet pan, whisk egg with 1 TB water. Brush slab with egg, and bake at 325 degree's for 30 minutes. Take out of oven and cool about 15 -20 minutes.leave on sheet pan.
• 6. gently cut 1 nch slices of slab with serrated knife. Gently lay pieces on their sides. Put back in oven,and bake another 10 minutes.After 10 minutes. Gently flip Biscotti over and bake another 10 minutes,or until slightly crisp. They will crisp up more after cooling.
• 7. Turn your Biscotti to smooth edge on top. It should look like it did when you first sliced it. Push cookies side by side. Melt PB chips with shortening in microwave. Set timer for 2 minutes,and stop every 30 seconds to stir. When melted and combined together pour over Biscotti evenly and spread the tops of Biscotti with mixture. Next do the same with the chocolate chips melting in microwave. Put chocolate in a small ziploc bag. Snip one corner of bag and pipe drizzle over the peanut butter topping. .Put in fridge until chocolate sets. Serve or put in to air tight container. or freeze up to 2 months.