Peppermint Chip Biscotti
These crunchy, festive Peppermint Chip Biscotti are the perfect holiday treat. With cool peppermint flavor and melted chocolate chips in every bite, they’re ideal for dunking in coffee or hot chocolate.
This twice baked Italian cookie is surprisingly easy to make at home. The crisp texture and refreshing mint taste make these biscotti a Christmas favorite that you’ll want to bake all season long.
Why You’ll Love This Recipe
These festive cookies deliver the perfect balance of crunch and flavor. The peppermint isn’t overpowering, and the mini chocolate chips add pockets of sweetness throughout each slice.
They stay fresh for weeks in an airtight container, making them excellent for gift-giving. Plus, the dough comes together in one bowl with no mixer required. Just simple ingredients and straightforward steps.
Biscotti are less sweet than traditional cookies, which lets the peppermint shine. They’re sophisticated enough for holiday parties but easy enough for everyday baking.
Read More: Cinnamon Pecan Snowball Cookies
Key Ingredients
Flour and leavening: All-purpose flour and baking powder create the classic sturdy structure. Don’t substitute cake flour here, you want that signature crunch.
Peppermint extract: This is what makes these biscotti special. Start with 1 teaspoon and adjust to taste. Pure extract works better than artificial flavoring.
Mini chocolate chips: These stay distributed throughout the dough better than regular chips. Semi-sweet or dark chocolate both work beautifully with the mint.
Eggs and butter: Bind everything together and add richness. Room temperature ingredients mix more easily and create better texture.
How to Make Peppermint Chip Biscotti
Mix the dough: Cream butter and sugar, then add eggs and peppermint extract. Fold in the dry ingredients until just combined, then stir in chocolate chips and crushed peppermint candies if using.
First bake: Shape dough into two logs on a parchment-lined baking sheet. Flatten slightly to about 3 inches wide and bake until golden and firm to the touch.
Slice and second bake: Let logs cool for 15 minutes, then slice diagonally into ¾-inch pieces. Lay slices flat on the baking sheet and bake again until crisp and golden on both sides.
The double baking removes moisture and creates that characteristic crunch. Don’t skip the cooling time between bakes—it prevents crumbling.
Peppermint Chip Biscotti
Course: DessertCuisine: ItalianDifficulty: Easy24
15
minutes45
minutes1
hourCrispy, festive biscotti loaded with peppermint flavor and chocolate chips—perfect for holiday coffee dunking.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon peppermint extract
1 cup mini chocolate chips
½ cup crushed peppermint candies (optional)
Directions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar in a large bowl until light and fluffy, about 2 minutes. Add eggs one at a time, then stir in peppermint extract.
- Add flour mixture to butter mixture and stir until just combined. Fold in chocolate chips and crushed peppermint candies if using.
- Divide dough in half. Shape each half into a 12-inch log on the prepared baking sheet, spacing them 3 inches apart. Flatten each log to about 3 inches wide.
- Bake for 25-30 minutes until golden and firm to the touch. Remove from oven and let cool on the baking sheet for 15 minutes. Reduce oven temperature to 325°F (165°C).
- Transfer logs to a cutting board. Using a serrated knife, slice diagonally into ¾-inch thick pieces.
- Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip, then bake another 10 minutes until crisp and lightly golden.
- Cool completely on a wire rack. Store in an airtight container for up to 3 weeks.
Notes
- For stronger peppermint flavor, increase extract to 1½ teaspoons
Can substitute regular chocolate chips for mini chips
These freeze beautifully for up to 3 months
For softer biscotti, reduce second baking time by 5 minutes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 135 |
| Total Fat | 6g |
| Sugars | 12g |
| Protein | 2g |
Tips for Perfect Biscotti
Variations to Try
White chocolate drizzle: Melt white chocolate and drizzle over cooled biscotti for extra sweetness and visual appeal. Sprinkle with crushed candy canes while the chocolate is still wet.
Double chocolate: Add 3 tablespoons cocoa powder to the flour for chocolate peppermint biscotti. Reduce flour slightly to compensate.
Nut additions: Fold in ½ cup chopped almonds or pistachios for extra crunch and flavor complexity.
Frequently Asked Questions
Can I make biscotti without a stand mixer?
Absolutely! This recipe works perfectly with a hand mixer or even a wooden spoon. The dough should be thick but manageable. Just mix until ingredients are combined no need for extended beating.
Why are my biscotti too hard?
Overbaking during the second bake is usually the culprit. Watch them closely and remove when they’re golden and dry but not dark brown. Remember, they’ll continue to harden as they cool.
How do I store biscotti to keep them fresh?
Keep them in an airtight container at room temperature for 2-3 weeks. For longer storage, freeze in a freezer-safe bag for up to 3 months. They thaw quickly at room temperature.
