These twice-baked cookies combine a crisp texture with clear winter flavors. The dough is flavored with peppermint extract and studded with crushed candies before being shaped into logs and baked.
After the first bake, the logs are sliced and baked again to dry out the centers. The cooled cookies are finished with a coating of melted semisweet chocolate and an extra sprinkle of peppermint pieces.
Why You’ll Love Chocolate Dipped Peppermint Biscotti
- Baking the dough twice ensures a crisp texture that holds up well when dunked in hot drinks.
- Shaping the dough into two separate logs allows the cookies to spread evenly during the first bake.
- Using a double boiler to melt the chocolate prevents it from scorching and keeps it smooth for dipping.
Chocolate Dipped Peppermint Biscotti Ingredients
- Unsalted butter: Soften the butter at room temperature so it creams smoothly with the sugar.
- Peppermint extract: This provides the main flavor base. Measure carefully since extract is quite potent.
- Crushed peppermint candies: You need one cup total. Divide the candies so half goes into the dough and half goes on top of the chocolate.
- All-purpose flour: Spoon the flour into your measuring cups and level it off to avoid a dense dough.
- Semisweet chocolate chips: These melt down for the dipping step. You can also use chopped dark chocolate bars.
Exact quantities are in the recipe card below.
How to Make Chocolate Dipped Peppermint Biscotti
Step 1: Mix the dough
Cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the peppermint extract. Stir the dry ingredients and half of the crushed candies into the wet mixture until a sticky dough forms.
Step 2: Shape and bake the logs
Divide the dough into two equal portions. Shape each half into a long rectangle on a lined baking sheet. Bake until the edges are golden brown. Let the baked logs cool briefly before slicing.
Step 3: Slice and bake again
Cut the cooled logs diagonally into thick slices. Lay the slices flat on the baking sheet and return them to the oven. Bake until the cookies feel firm to the touch. Let them cool completely on wire racks.
Step 4: Dip in chocolate
Melt the chocolate chips gently over a double boiler. Dip one end of each cooled cookie into the melted chocolate. Sprinkle the remaining crushed candies over the wet chocolate and let them set on parchment paper.
Storage Tips for Chocolate Dipped Peppermint Biscotti
Store in an airtight container at room temperature for up to 1 month. To freeze, place the fully cooled, undipped biscotti in a freezer bag for up to 3 months. Thaw at room temperature. Biscotti are eaten at room temperature and do not require reheating.
Expert Tips for Chocolate Dipped Peppermint Biscotti
- To crush the peppermint candies, place them in a sealed plastic bag and tap them with a rolling pin or meat mallet.
- If the dough is too sticky to shape, dampen your hands with a little cold water before forming the logs.
- For food safety, baked goods containing eggs should reach an internal temperature of 160°F (71°C), though visual cues like a golden brown crust are standard for cookies.
What to Serve with Chocolate Dipped Peppermint Biscotti?
Serve these crunchy cookies alongside a hot cup of coffee, espresso, or hot cocoa for dipping.
Chocolate Dipped Peppermint Biscotti Recipe FAQs
Why did my biscotti crumble when slicing?
The logs may have cooled for too long or not long enough. Slicing them after exactly 15 minutes of cooling while they are still warm helps prevent crumbling. Use a sharp knife and a gentle sawing motion.
Can I use white chocolate instead of semisweet?
Yes. White chocolate chips or melting wafers work well and provide a sweeter contrast to the peppermint flavor.
How do I store these cookies?
Keep the finished cookies in an airtight container at room temperature. They will stay crisp for up to a month.
Chocolate Dipped Peppermint Biscotti
Ingredients
- 3/4 cup unsalted butter softened, 170 g
- 3/4 cup granulated sugar 150 g
- 3 large eggs
- 2 tsp peppermint extract
- 3 1/4 cups all-purpose flour 390 g
- 1 cup crushed peppermint candies divided, 150 g
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/3 cups semisweet chocolate chips 225 g
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, cream the softened butter and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the peppermint extract.
- In a separate bowl, whisk together the flour, baking powder, kosher salt, and half of the crushed peppermint candies.
- Gradually add the dry ingredients to the butter mixture. Stir until just combined. The dough will feel sticky.
- Divide the dough in half. Place both halves on the prepared baking sheet. Shape each piece into a 12-by-2.5-inch rectangular log, leaving a few inches of space between them to allow for spreading. Ensure the center of the dough reaches a safe internal temperature of 160°F (71°C) during baking.
- Bake for 25 to 30 minutes, or until the logs are light golden brown. Remove from the oven and let cool on a wire rack for exactly 15 minutes.
- Transfer the warm logs to a cutting board. Using a sharp knife, cut diagonally into 1/2-inch thick slices. Place the slices cut side down on two parchment-lined baking sheets.
- Bake the slices for 12 to 15 minutes until firm. Transfer the biscotti to wire racks to cool completely.
- Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Dip one end of each cooled biscotti into the chocolate. Sprinkle with the remaining crushed candies and set on parchment paper until the chocolate hardens.
