Chocolate Peppermint Biscotti
Chocolate Peppermint Biscotti are crisp, chocolatey, and lightly infused with cool peppermint — the perfect holiday treat. These twice-baked cookies deliver deep cocoa flavor, a refreshing mint finish, and a satisfying crunch that pairs beautifully with coffee, cocoa, or tea.
Why You’ll Love These
Biscotti is one of the easiest treats to make! Most recipes also make plenty, so they are great for gifting to friends and neighbors. If you like these homemade chocolate peppermint biscotti, try our Simple Gingerbread Biscotti.
These chocolate peppermint biscotti strike the perfect balance of rich cocoa and cool mint, making them a festive favorite all season long.
- Balanced flavor: The blend of deep chocolate and cooling peppermint is festive without being overpowering.
- Perfect texture: Crisp, coffeehouse-style biscotti that hold up beautifully when dunked.
- Simple ingredients: Made with pantry staples and easy-to-find add-ins.
- Holiday-friendly: The peppermint twist gives it a seasonal feel that’s great for gifting or cookie trays.
- Make-ahead magic: Biscotti stay fresh for days, so you can bake them well in advance.
Some of our other favorite holiday recipes to make are Cut-Out Sugar Cookies, Peanut Butter Pretzel Bites, Old Fashioned Peanut Brittle, Chocolate Covered Pretzel Rods, and Easy Homemade Dark Chocolate Peppermint Bark.
Recipe Ingredients
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Chocolate Peppermint Biscotti
Tips
- Use room temperature eggs and butter. These ingredients will blend better and lead to a better texture.
- Use high-quality cocoa powder for the best chocolate flavor.
- Lightly wet your hands when forming the dough to keep it from sticking.
- Slice with a serrated knife using gentle sawing motions to avoid crumbling.
- For extra crunch, bake the sliced biscotti a few minutes longer on each side.
- Before adding the white chocolate peppermint drizzle, make sure the biscotti are fully cooled so that they set nicely.
- If you can’t find crushed peppermint, you can place some candy canes in a bag and gently crush them with a rolling pin.
Variations
- Chocolate-Dipped: Dip one end or the entire length in melted dark or white chocolate. If you are going to dip them, you will need about 8 ounces.
- Extra Peppermint: Add a drop or two of peppermint extract to the melted chocolate for a stronger mint aroma. A little goes a long way.
- Mocha Biscotti: Stir 1 teaspoon of instant espresso powder into the dry ingredients to deepen the chocolate flavor.
FAQs
Let the logs cool for 5–10 minutes, then slice with a serrated knife using gentle sawing motions. This helps maintain clean edges.
They may need a few extra minutes. Biscotti should feel dry and firm when they come out of the oven — they crisp fully as they cool.
Yes! Biscotti stay fresh for up to two weeks (or longer) when stored in an airtight container, making them perfect for early holiday baking or gifting.
Absolutely. Freeze baked (undecorated) biscotti for up to 3 months. Thaw at room temperature, then add the chocolate drizzle or dip if desired.
Store these chocolate biscotti in an airtight container for up to 2 weeks.
More Biscotti Recipes
Chocolate Peppermint Biscotti Recipe
Ingredients
Biscotti
- 1 3/4 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 1/4 tsp Baking powder
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter softened
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar
- 2 large Eggs room temperature
- 1 tsp Peppermint extract
- 3/4 cup Mini semi-sweet chocolate chips optional
Drizzle
- 4 ounces White chocolate chips
- 3 tbsp Crushed peppermint candy or more
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and kosher salt. Set aside.1 3/4 cup All-purpose flour, 1 1/4 tsp Baking powder, 1/2 tsp Kosher salt, 1/2 cup Unsweetened cocoa powder
- In a large bowl, using an electric mixer, beat together butter, granulated sugar, and dark brown sugar until light and fluffy (about 3 minutes). Add eggs and peppermint extract, and beat until combined well. Add the dry ingredients and mix just until a stiff dough is formed. Fold in the mini chocolate chips.1/2 cup Unsalted butter, 1/2 cup Granulated sugar, 1/2 cup Dark brown sugar, 2 large Eggs, 1 tsp Peppermint extract, 3/4 cup Mini semi-sweet chocolate chips
- Divide the dough in half, with slightly damp fingers, and form two 10-inch x 2-inch logs on the prepared baking sheet. Bake for 25-30 minutes, until the top and edges are set. Cool on the baking sheet for 5-10 minutes. Reduce oven temp to 325ºF.
- Transfer to a cutting board and cut diagonally into 3/4-inch wide slices. Place them back on the baking pan standing up with 1/2 inch in between each one. Bake for another 20-25 minutes, until dry. Transfer to a wire rack to cool completely.
- Melt the white chocolate according to the package instructions. Drizzle with melted white chocolate and sprinkle the crushed peppermint. Or you can dip one side of each biscotti in the melted chocolate and sprinkle.4 ounces White chocolate chips, 3 tbsp Crushed peppermint candy
Notes
- White chocolate burns easily — melt it slowly and gently.
- Slice with a serrated knife and use light sawing motions to prevent crumbling.
- Store biscotti in an airtight container for up to 2 weeks; they stay crisp and travel well for gifting.