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Chocolate Biscotti with Peanut Butter Cream Cheese Glaze

Servings 10 cookies



  • 2 cups white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup coconut sugar (or brown sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 3 large eggs
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract


  • 2 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 Tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk


  • Make the biscotti: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry cutter or a fork, cut in butter until mixture is crumbly.
  • In a separate bowl, whisk eggs, milk, and vanilla until smooth. Pour over dry mixture until dough just comes together.
  • Turn dough onto a floured surface and very gently knead a few times until dough is smooth and non-sticky. Transfer dough to prepared sheet and pat into a 10-in long log.
  • Bake biscotti at 350 degrees Fahrenheit for 20 to 22 minutes or until golden brown. Remove from oven and cool 5 minutes. Then, using a serrated knife, cut biscotti into 1-inch thick cookies. Arrange biscotti cut-side down on baking sheet.
  • Return biscotti to oven and bake 5 minutes. Flip biscotti and bake an additional 5 minutes on the opposite side. Cool biscotti on a wire cooling rack.
  • Make the glaze: Place cream cheese, powdered sugar, and peanut butter in a medium bowl. Using a handheld electric mixer, beat on medium speed until creamy. Beat in vanilla and just enough milk to achieve a drizzling consistency.
  • Drizzle glaze over biscotti and enjoy!


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