This mint chocolate chip biscotti recipe is super easy to make, and tastes like the ice cream flavor. Mini chocolate chips are the perfect size for this biscotti, and are even kind of cute!
I was looking through my folders in preparation for spring and summer recipes, and found this with a few other biscotti recipes that I just hadn’t gotten around to posting, after developing and photographing them.
Whoops!
Anyway, while mint chocolate chip cookies in general may seem like more of a Christmas thing than anything, I’d argue that this chocolate peppermint biscotti recipe definitely counts as a spring and summer recipe.
It IS designed after an ice cream flavour, after all!
To further realize the theme, I gave them a chocolate top - reminiscent of chocolate sundaes!
These mint chocolate biscotti cookies go well with coffee, but I actually really like them with hot chocolate.
... yeah, I know. Not so much of a spring and summer thing, LOL.
Anyway, let me show you how I make them!
Ingredients
This recipe uses super simple ingredients that should be easy to find in any grocery store - if you don’t already have them on hand!
The base biscotti ingredients are:
All-purpose flour
Granulated sugar
Large eggs
Baking powder
Baking soda
Salt
In addition, you’ll need a few more ingredients to make it Mint Chocolate Chip:
Mini Chocolate Chips
Peppermint Extract
Green Food Coloring
Not a lot to say here - Like I said, simple ingredients!
How to Make Mint Chocolate Chip Biscotti
The full recipe follows - in the recipe card at the end of this post - here is the pictorial overview:
Biscotti
Preheat oven to 350F, Line 2 large baking sheets with parchment paper, spray with pan spray. Set aside.
In a large bowl, combine the flour, mini chocolate chips, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk together sugar, eggs, peppermint extract, and a little food colouring until well combined and smooth.
Pour into the bowl with the dry mixture, stir to combine.
If you’d like a bit more colour, knead in a bit more food colouring.
Divide dough in half, form into 2 long, wide loaves on the prepared pan.
Allow loaves to cool for 5 minutes.
Cutting on a slight diagonal, slice each loaf into ½" slices.
Remove from oven, allow to fully cool.
Topping
Place chocolate chips and butter in a microwave safe dish. Heat for 30 seconds at a time - stirring after each - until melted.
Spread glaze over biscotti as desired, re-heating the glaze as needed.
Allow topping to harden before packaging.
More Biscotti Recipes!
Looking for more fun variations on making biscotti at home? Here are some more easy recipes to try:
Birthday Cake Biscotti
Candy Cane Biscotti
Cranberry Orange Pistachio Biscotti
Fruitcake Biscotti
Gingerbread Biscotti
Keto Biscotti
Lemon Poppy Seed Biscotti
Red Velvet Biscotti
Spumoni Biscotti
Tiger Tail Biscotti
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
Mint Chocolate Chip Biscotti
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 2 ½ cups All-purpose flour
- 1 ¼ cups Mini chocolate chips
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Granulated sugar
- 4 Large eggs
- 1 ½ teaspoon Peppermint extract
- Green food colouring
Chocolate Topping
- 1 bag Milk Chocolate chips
- 2 tablespoon Butter
Instructions
Biscotti
- Preheat oven to 350F, Line 2 large baking sheets with parchment paper, spray with pan spray. Set aside.
- In a large bowl, combine the flour, mini chocolate chips, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together sugar, eggs, peppermint extract, and a little food colouring until well combined and smooth.
- Pour into the bowl with the dry mixture, stir to combine.
- If you’d like a bit more colour, knead in a bit more food colouring.
- Divide dough in half, form into 2 long, wide loaves on the prepared pan.
- Bake for 20-25 minutes, until golden brown on the outside. Remove from oven, turn heat down to 250F.
- Allow loaves to cool for 5 minutes.
- Cutting on a slight diagonal, slice each loaf into ½" slices.
- Arrange slices on the pans - still lined with parchment. Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
- Remove from oven, allow to fully cool.
Chocolate Topping
- Place chocolate chips and butter in a microwave safe dish. Heat for 30 seconds at a time - stirring after each - until melted.
- Spread glaze over biscotti as desired, re-heating the glaze as needed
- Allow chocolate to harden before packaging.
Nutrition
Leave a Reply