Chunky Monkey Biscotti

Here is a biscotti recipe that I really enjoyed making….and eating. I halved this recipe, and still ended up with a lot of biscotti! I froze most of it, and occasionally pull one out of the freezer to enjoy with my coffee. Hope you enjoy!

Chunky Monkey Biscotti

1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup mini chocolate chips (i used dark)
1/2 cup mashed ripe banana
2 large eggs
1/2 cup chunky peanut butter
3/4 teaspoon vanilla extract
Melted chocolate for drizzling, optional

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper, or coat with cooking spray.

Stir together flour, cocoa powder, baking soda, salt, sugar and chocolate chips until combined. In a large mixing bowl, whisk together banana, eggs, peanut butter and vanilla until well combined. Add dry ingredients and stir until combined. Divide the dough and shape it into three 9 x 3–inch logs on cookie sheet.

Bake for 30 minutes; cool 5 minutes before transferring logs to wire racks to cool an additional 15 minutes. Cut rolls diagonally into 1/2-inch thick slices. Place them back on the baking sheet, cut sides down. Reduce oven temperature to 300 degrees and bake 10 minutes. Turn cookies over and bake an additional 15 minutes. Remove from the baking sheet and cool completely on wire racks.

Drizzle with melted chocolate and enjoy!


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