Celebrate the magic of the holiday season with these crisp, chocolate-kissed Chocolate Peppermint Biscotti. Embrace the deep cocoa flavor and cool peppermint aroma that make every bite feel festive and cozy. Enjoy the sparkle of crushed candy cane and the satisfying crunch that turns a simple cookie into a holiday moment. Elevate your cookie trays, gifting tins, and hot cocoa rituals with a biscotti that delivers pure Christmas joy.
Ingredients
Find below the list of ingredients I used to make my Chocolate Peppermint Biscotti.
- All Purpose Flour
- Cocoa Powder
- Baking Powder
- Salt
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla
- Peppermint Extract
- Chocolate Chips
- Crushed Candy Canes
See recipe card for quantities.
How to make Chocolate Peppermint Biscotti
Creating Chocolate Peppermint Biscotti is easier than it looks—just mix the dough, shape it, and let the flavors shine. Follow the steps below to learn how to prepare the dough and bake the biscotti into perfectly crisp, festive slices every time.
Making the Biscotti Dough
- Combine in a medium mixing bowl, the flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
- Add to a large mixing bowl, the softened butter and granulated sugar. Cream the two ingredients and then whisk in the eggs, one at a time. Whisk in the vanilla and peppermint extract.
- Pour the dry ingredients and chocolate chips into the wet ingredients.
- Mix the biscotti batter with a hand blender or spatula until well combine and dough forms. Divide the batter in two.
Baking the Biscotti
- Line a baking sheet with parchment paper. Shape 2 logs of dough, measuring 10"x 2.5".
- Bake the cookie logs in a preheated 350F oven for 25 minutes or until set. Remove from the oven and let cool for 10-15 minutes.
- Transfer the baked logs to a cutting board. Cut each log into 12 slices.
- Place the biscotti, cut side down, on the baking tray. Lower the oven temperature to 325F. Bake the biscotti for 20 minutes, flipping them half way through.
Storage
Store your biscotti only after they’ve cooled completely so they maintain their signature crunch. Keep them in an airtight container at room temperature to preserve their freshness for up to two weeks. Allow them to sit loosely covered for the first 12 hours to help them crisp even more before sealing. Freeze them in a freezer-safe container for up to three months if you want to keep them longer. Thaw them at room temperature and re-crisp them in a 300°F (150°C) oven for a few minutes if they soften.
Recipe
Chocolate Peppermint Biscotti
Ingredients
Dry Ingredients
- 1¾ cup All Purpose Flour
- ½ cup Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- ¼ cup Unsalted Butter softened
- ¾ cup Granulated Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- ½ teaspoon Peppermint Extract
- ½ cup Chocolate Chips
Instructions
Making the Biscotti Dough
- Combine in a medium mixing bowl, the flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.1¾ cup All Purpose Flour , ½ cup Cocoa Powder, 1 teaspoon Baking Powder, ½ teaspoon Salt
- Add to a large mixing bowl, the softened butter and granulated sugar. Cream the two ingredients and then whisk in the eggs, one at a time. Whisk in the vanilla and peppermint extract.¼ cup Unsalted Butter, ¾ cup Granulated Sugar , 2 large Eggs, 1 teaspoon Vanilla, ½ teaspoon Peppermint Extract
- Pour the dry ingredients and chocolate chips into the wet ingredients.½ cup Chocolate Chips
- Mix the biscotti batter with a hand blender or spatula until well combine and dough forms. Divide the batter in two.
Baking the Biscotti
- Line a baking sheet with parchment paper. Shape 2 logs of dough, measuring 10"x 2.5".
- Bake the cookie logs in a preheated 350F oven for 25 minutes or until set. Remove from the oven and let cool for 10-15 minutes.
- Transfer the baked logs to a cutting board. Cut each log into 12 slices.
- Place the biscotti, cut side down, on the baking tray. Lower the oven temperature to 325F. Bake the biscotti for 20 minutes, flipping them half way through.
Délicieux! ?
Which type of cocoa?
I used regular cocoa powder for this recipe, and not Dutch-processed. 🙂