My baking experiment #78 – cookies ‘n cream peanut butter biscotti

It’s fall and everything on the internet is pumpkin-flavored. You can’t escape pumpkin desserts and foods & drinks. As i’ve mentioned before, i’m not a big fan of pumpkin so i’m a little pumpkin-weary.

Apparently, pumpkin-spiced latte is a big thing among coffee drinkers. I love coffee, just the basic, plain, simple kind with a dash of milk. I also love biscotti with my coffee, so today i’m baking some cookies ‘n cream peanut-butter biscotti:


2 Tbsp oil
2 Tbsp sugar
1 egg
1 tsp vanilla
2 Tbsp peanut butter
1 cup flour
1 tsp baking powder
cookies n cream kisses, melted


  1. Preheat oven to 375 F. Line cookie sheet with parchment paper.
  2. In a medium bowl, mix together oil, sugar, egg, vanilla and peanut butter until well blended.
  3. Combine flour and baking powder, stir into egg mixture to form a heavy dough. 
  4. Form dough into a roll and place onto prepared cookie sheet. Press down to 1/2 inch thickness.
  5. Bake 25 to 30 minutes until golden brown. Remove from baking sheet to cool on wire rack.
  6. When cool enough, slice crosswise into 1/2 inch slices. Place slices cut side up back onto baking sheet.
  7. Bake for additional 5 to 10 minutes on each side. Slices should be lightly toasted.
  8. Dip biscotti into melted cookies n cream kisses. Let cool & harden.

These biscotti are crispy & crunchy. The sweet cookies n cream complements well with the light peanut butter flavor. They are perfect with a plain and simple cup of coffee! 🙂

cookies n cream topping
cookies n cream topping
crispy & crunchy biscotti
crispy & crunchy biscotti

2 thoughts on “My baking experiment #78 – cookies ‘n cream peanut butter biscotti

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