Peppermint Chocolate Chip Biscotti make a delightful holiday gift to surprise friends and family this Christmas. Embrace peppermint and extra chocolate—diets can wait until January 1st!
The Great Food Blogger Cookie Swap is one of my favorite yearly traditions. This is my third year participating, and getting three dozen cookies from food-blogging friends around the country never gets old.
Besides the obvious sugar rush in the weeks before Christmas, the swap gives me a reason to bake more holiday cookies—my favorite part of the season. Peppermint and chocolate are my go-to festive flavors, and this recipe pairs them perfectly.
The idea for these biscotti came from a previous cookie swap, when I received chocolate chip biscotti so irresistible I kept them all to myself. That year it was just me, my biscotti and a steaming cup of hot chocolate—pure bliss. I decided it was time to learn how to make them myself and, hopefully, to share a few.
Quick aside: I’ve had a certain upbeat song on repeat lately, and it’s given me an excuse for kitchen dance parties while I bake. Also, we recently got buried in more than a foot of snow—shoveling a corner property is a workout I didn’t forget quickly. But enough about the weather and sore backs; let’s get back to the cookies.
These biscotti are perfect with spiked hot chocolate and a stack of Christmas movies. I’ll probably bake another batch to hide away for myself—no shame in that.
This Recipe’s Must Haves
Stainless steel mixing bowls and a half-sheet baking pan will make the process easy. A sharp chef’s knife helps to slice the biscotti evenly.
Peppermint Chocolate Chip Biscotti
10 mins
40 mins
10 mins
1 hr
5 dozen
ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp unsalted butter cold and cubed
- 3 eggs beaten
- 8 oz. milk chocolate chips
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 3 oz. dark chocolate
- 3 oz. white chocolate
- Crushed candy canes
instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the cold, cubed butter with two forks or your fingertips until the mixture resembles coarse crumbs.
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Reserve 1 tablespoon of the beaten eggs for glazing. Add the remaining beaten eggs, vanilla and peppermint extract to the flour mixture and knead until a dough forms.
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Turn the dough onto a lightly floured surface and divide into four equal pieces. Shape each piece into a log about 8 inches long and 2 inches wide. Place the logs on greased baking sheets and brush the tops with the reserved beaten egg.
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Bake the logs for 20–25 minutes, until set and lightly golden. Remove from the oven and cool for 10 minutes. Keep the oven on.
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Slice the logs into 1/2-inch slices and place them cut-side down on the baking sheets. Return to the oven and bake an additional 15 minutes to crisp. Cool the biscotti for 15–20 minutes.
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Melt the dark and white chocolates separately in 30-second intervals in the microwave, stirring between each interval until smooth. Transfer each melted chocolate to a small plastic bag, snip a corner, and drizzle over the cooled biscotti. Sprinkle with crushed candy canes while the chocolate is still wet.