I love how this biscotti recipe brings together deep chocolate flavor with just the right touch of coffee and peppermint. They’re crunchy enough to hold up in hot drinks, but not so hard they hurt your teeth. They make a stunning addition to holiday cookie platters, and I often package them up as gifts for friends and neighbors. Plus, they freeze beautifully, so I can enjoy a batch well beyond the holidays.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ ½ cup butter → ¾ cup sugar → 3 eggs → 1½ teaspoons vanilla extract → ¾ teaspoon salt → 2 cups flour → 1 teaspoon baking powder → ½ cup unsweetened cocoa powder → 1½ teaspoons instant espresso or coffee granules → 3 tablespoons water
For decorating: → 1 cup semi-sweet chocolate chips → 1 tablespoon crushed peppermint candy pieces
Directions
I start by creaming the butter and sugar in a large mixing bowl until smooth. Then I add the eggs one at a time, scraping the bowl in between.
I mix in the vanilla extract, coffee granules, water, baking powder, and salt until everything is fully combined.
Next, I gradually add the flour—about half a cup at a time—until the dough forms, then I mix in the cocoa powder until the dough is rich and chocolatey.
I form the dough into a ball, wrap it in plastic, and pop it in the freezer for 30 minutes. It chills just enough to make shaping easy without fully freezing.
I preheat the oven to 375°F and divide the dough into two 10-inch logs, spacing them 2 inches apart on a baking sheet. I bake them for 25 minutes, then cool for 20 minutes before slicing.
Using a serrated knife, I cut each log into 12 equal pieces and return the slices to the oven to toast—about 5–10 minutes per side—to give them that classic biscotti crunch.
While the biscotti cools, I melt the chocolate chips in the microwave in 30-second bursts until smooth.
I dip the flat end of each biscotti into the melted chocolate, then immediately into the crushed peppermint candy.
I lay them on wax paper or foil to cool and let the chocolate harden at room temperature or in the fridge. Once set, they’re ready to enjoy or store.
Sometimes I mix things up by using white chocolate instead of semi-sweet, or I sprinkle crushed candy canes right into the dough for even more peppermint flavor. I’ve also made a version with a splash of peppermint extract in the dough when I want a stronger minty kick. And for gifting, I drizzle extra chocolate over the top for a beautiful finish.
Storage/Reheating
I store these biscotti in an airtight container at room temperature for up to a week. For longer storage, I vacuum seal or place them in freezer-safe bags and freeze them for up to 6 months. No reheating is needed—just thaw if frozen and enjoy with coffee or hot cocoa.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the day before and keep it wrapped in the fridge or freezer until I’m ready to bake.
Do I have to toast the biscotti after slicing?
Yes, that second bake gives them their classic crisp texture and helps them hold up better when dipped in hot drinks.
Can I use peppermint extract in the dough?
Absolutely. I sometimes add ¼ to ½ teaspoon of peppermint extract for extra flavor if I want more than just the candy topping.
How do I keep the biscotti from crumbling when slicing?
I let the baked logs cool for 20 minutes before slicing with a serrated knife using gentle sawing motions. That keeps the slices clean and intact.
Can I skip the coffee granules?
You can, but I find the coffee enhances the chocolate flavor. It doesn’t make the biscotti taste like coffee—it just deepens the richness of the cocoa.
Conclusion
Peppermint Mocha Chocolate Biscotti is a festive, crunchy, and chocolatey treat I love making every holiday season. It’s the perfect pairing for hot drinks and makes a thoughtful homemade gift. From the peppermint crunch to the rich mocha undertones, this biscotti captures the joy of Christmas in every bite. I’ll be baking these again and again, and I know they’ll become a holiday tradition in any home.
A festive holiday treat! These chocolate biscotti are infused with mocha flavor, dipped in chocolate, and finished with crushed peppermint—perfect for coffee or gifting.
Author:Ella
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 40 minutes
Yield:24 biscotti
Category:Dessert
Method:Baking
Cuisine:American, Italian
Diet:Vegetarian
Ingredients
Biscotti Dough:
½ cup butter
¾ cup sugar
3 eggs
1½ tsp vanilla extract
¾ tsp salt
2 cups flour
1 tsp baking powder
½ cup unsweetened cocoa powder
1½ tsp instant espresso or coffee granules
3 tbsp water
For Decorating:
1 cup semi-sweet chocolate chips
1 tbsp crushed peppermint candy pieces
Instructions
In a large mixing bowl, cream together butter and sugar until smooth.
Add eggs one at a time, mixing well and scraping the sides of the bowl.
Mix in vanilla, espresso granules, water, baking powder, and salt.
Gradually add flour (½ cup at a time), mixing until fully combined.
Mix in cocoa powder until the dough is smooth.
Form the dough into a ball, wrap in plastic, and freeze for 30 minutes (not until solid, just firm).
Preheat oven to 375°F (190°C).
Divide chilled dough into two 10-inch logs, spaced at least 2 inches apart on a lined baking sheet.
Bake for 25 minutes. Let cool for 20 minutes.
Slice each log into 12 pieces using a serrated knife.
Place biscotti pieces flat on the baking sheet and toast in the oven for 5–10 minutes on each side.
Melt chocolate chips in a microwave-safe bowl (about 1 minute), stirring until smooth.
Dip each biscotti end into melted chocolate, then into crushed peppermint candy.
Place on wax paper or foil to cool and harden.
Store in an airtight container once completely cooled.
Notes
Store in an airtight container for up to 1 week or freeze for up to 6 months.
Freezing the dough helps shape the logs more easily.
Toasting after slicing ensures a crisp texture that holds up during dipping.
