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Chocolate Chip Peppermint Biscotti

My family loves peppermint. When I pair it with chocolate in crunchy biscotti, we know that the Christmas season has arrived. Dunk these in a glass of cold milk, hot chocolate or coffee—oh, so divine. —Katherine Wollgast, Troy, Missouri
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    about 3-1/2 dozen


  • 1/2 cup butter, softened
  • 1-1/3 cups sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon peppermint extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup crushed peppermint candies
  • 1/2 cup miniature semisweet chocolate chips


  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in crushed candies and chocolate chips.
  • Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10x3- in. rectangle. Bake 30-35 minutes or until light brown. Cool on pans on wire racks 15 minutes or until firm.
  • Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down.
  • Bake 15-18 minutes or until crisp and golden brown. Remove from pans to wire racks to cool completely. Store between pieces of waxed paper in an airtight container.
Nutrition Facts
1 biscotti: 102 calories, 3g fat (2g saturated fat), 18mg cholesterol, 60mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 2g protein.
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