Biscotti lovers won’t be able to resist this rich chocolate biscotti, finished with a silky peanut butter cream cheese glaze.
Hi friends — Sarah from Whole and Heavenly Oven here. Today I’m sharing a weekend-worthy treat: chocolate biscotti with a peanut butter cream cheese glaze. If you love cookies and coffee, this is the kind of bake that elevates a slow morning into something special.
For me, biscotti are the grown-up cookie: crisp and refined on the outside, but still tender inside. Many chocolate biscotti can be too dry — those that crumble or feel like they’ll chip a tooth. These are different: crunchy where they should be, yet pleasantly moist and chewy within. They pair perfectly with coffee or cappuccino and make a weekend feel indulgent without fuss.
The finishing touch is the glaze: a creamy peanut butter and cream cheese drizzle that brings a lovely balance of sweet and savory. It’s smooth enough to spoon or drizzle, and honestly tempting enough to sample straight from the bowl. Leftover glaze drizzled over the biscotti is highly encouraged.
These biscotti make a great gift, a coffee companion, or a special weekend treat. Store extra cookies in an airtight container and enjoy them over the next several days — they keep well and are great dunked into coffee.
Chocolate Biscotti with Peanut Butter Cream Cheese Glaze
Ingredients
Biscotti:
- 2 cups (240 g) white whole wheat flour
- ¼ cup (20 g) unsweetened cocoa powder
- ¾ cup (150 g) coconut sugar (or brown sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (57 g) butter, softened
- 3 large eggs
- 3 Tablespoons milk
- 1 teaspoon vanilla extract
Glaze:
- 2 oz (57 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- 2 Tablespoons creamy peanut butter
- ½ teaspoon vanilla extract
- 2 to 3 tablespoons milk (to thin)
Instructions
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Make the biscotti: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt. Cut in the softened butter with a pastry cutter or fork until the mixture is crumbly.
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In a separate bowl, whisk eggs, milk, and vanilla until smooth. Pour into the dry ingredients and stir until the dough just comes together.
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Turn the dough onto a floured surface and gently knead a few times until smooth and non-sticky. Shape into a 10-inch long log and place on the prepared baking sheet.
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Bake at 350°F for 20–22 minutes, until golden. Allow the log to cool 5 minutes, then slice with a serrated knife into 1-inch thick pieces. Arrange the slices cut-side down on the baking sheet.
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Return the biscotti to the oven and bake 5 minutes. Flip and bake an additional 5 minutes on the opposite side. Cool on a wire rack.
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Make the glaze: In a medium bowl, beat the softened cream cheese, powdered sugar, and peanut butter until smooth. Add vanilla and just enough milk to reach a drizzling consistency.
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Drizzle the glaze over cooled biscotti and enjoy.
Notes
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You’ll love my other cookies — try them this weekend!
Thick and Chewy Coconut Oil Chocolate Chip Cookies
Browned Butter Peanut Butter Sugar Cookies
Chunky Monkey Oatmeal Cookies
