Name: Chocolate Peppermint Biscotti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 Tablespoon hot water; 3 large eggs; ½ teaspoon peppermint extract; 1 Tablespoon instant coffee or espresso powder; 2 cups all-purpose flour, plus 2 Tablespoons divided; ¾ cup unsweetened cocoa powder, plus 2 Tablespoons divided; 1 teaspoon baking soda; ¼ teaspoon kosher salt; 1 package (11 ounces) white chocolate morsels; 6 peppermint candy canes, crushed

If you’re looking for that perfect treat to cozy up your holiday mornings or simply want a snack that’s crunchy, chocolatey, and bursting with refreshing peppermint flavor, let me introduce you to my beloved Chocolate Peppermint Biscotti Recipe. It’s the kind of biscotti that’ll have you dunking again and again—because honestly, who can resist that mix of cocoa, peppermint, and white chocolate? Trust me, once you try this, it’s going to be your go-to biscotti, especially when the peppermint season rolls around.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The subtle peppermint extract elevates the rich chocolate without overpowering it.
Crunchy Twice-Baked Goodness: Baking twice means these biscotti get that iconic crisp bite that’s perfect for dunking.
Easy to Make: Don’t let the fancy ingredients fool you—this recipe comes together quickly and will impress everyone.
Festive and Fun Topping: Coating each biscotti in white chocolate then rolling in crushed peppermint candy canes adds a delightful pop and holiday spirit.

The image shows several dark brown biscotti with a rough texture on a white marbled surface, some whole and some broken. Each biscotti has a thick white creamy layer on top sprinkled with small red and white broken candy cane pieces. In the background, there is a white cup filled with black coffee and a white bowl filled with white mini marshmallows. A woman's hand is holding one of the biscotti, lifting it slightly above the surface. Red and white candy canes and pieces are scattered around the scene, adding a festive look. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Biscotti, Holiday Biscotti Recipes, Chocolate Peppermint Cookies, Christmas Biscotti Ideas, Peppermint Chocolate Snack

Ingredients You’ll Need

Let me walk you through why these ingredients are key to nailing this Chocolate Peppermint Biscotti Recipe. The magic really starts with good quality cocoa and that little hit of instant coffee—it’s a trick I learned to deepen the chocolate flavor without making it taste like coffee. The peppermint extract and crushed candy canes bring that fresh, festive kick, and white chocolate rounds it all off beautifully.

Flat lay of a small white ceramic bowl of granulated sugar, a small white ceramic bowl of hot water, three whole brown eggs with clean shells, a small white ceramic bowl of light golden instant coffee powder, a small white ceramic bowl of finely crushed red and white peppermint candy canes, a small white ceramic bowl of white chocolate morsels, a small white ceramic bowl of unsweetened dark brown cocoa powder, a small white ceramic bowl of all-purpose pale beige flour, a small white ceramic bowl of kosher salt crystals, a small white ceramic bowl of baking soda powder, and a small white ceramic bowl of clear peppermint extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chocolate Peppermint Biscotti, Holiday Biscotti Recipes, Chocolate Peppermint Cookies, Christmas Biscotti Ideas, Peppermint Chocolate Snack

Granulated Sugar: Gives sweetness and helps create that perfect crunchy texture.
Hot Water: Helps dissolve the sugar for a smooth batter.
Eggs: Binder and moisture—three large eggs make the dough rich and easy to work with.
Peppermint Extract: The star of the show, adding just the right minty zing.
Instant Coffee or Espresso Powder: Enhances chocolate depth without a coffee taste.
All-Purpose Flour: Structure for the biscotti, with a little extra to dust for handling sticky dough.
Unsweetened Cocoa Powder: This adds robust chocolate flavor and that gorgeous color.
Baking Soda: Helps with a slight lift and texture.
Kosher Salt: Just a pinch to balance the sweetness.
White Chocolate Morsels: Melted for that irresistible coating on the bottom of each biscotti.
Peppermint Candy Canes: Crushed to add crunch and peppermint bursts after dipping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Chocolate Peppermint Biscotti Recipe is easy to personalize. Whether you want to turn it into a classic favorite or adjust it for different flavor cravings, these variations keep things interesting and delicious.

Classic Chocolate: Swap the peppermint extract for vanilla and skip the candy cane topping for a simple, timeless biscotti. I often do this when I want a year-round version.
Nutty Twist: Add toasted almonds or pistachios to the dough before baking—my family goes crazy for the added crunch and flavor depth.
Dairy-Free Version: Use dairy-free white chocolate or skip the coating altogether to keep it allergen-friendly.
Less Sweet Option: Cut back on the sugar by a couple of tablespoons if you prefer biscotti that’s not too sweet but still flavorful.

How to Make Chocolate Peppermint Biscotti Recipe

Step 1: Mixing Up a Dreamy, Minty Batter

Start by beating together the sugar, hot water, eggs, instant coffee powder, and peppermint extract right in your mixer until the mixture is smooth and creamy. The coffee powder won’t make it taste like coffee—I promise—but it will deepen that chocolate flavor so beautifully. Once this is silky, slowly mix in the main dry ingredients—2 cups flour, ¾ cup cocoa, baking soda, and salt. The batter will feel sticky, which is exactly what you want. That stickiness helps keep the biscotti from drying out during baking.

Step 2: Shaping and Preparing for the Oven

Line two cookie sheets with Silpat mats or parchment paper to avoid sticking. Then, mix 2 tablespoons of cocoa and 2 tablespoons of flour together in a small bowl—this combo will be used to dust your hands and work surface so the dough doesn’t stick too much. Divide the dough in half and sprinkle the cocoa-flour mixture generously on your parchment. Press each half into roughly 4-by-12-inch rectangles that are about ¼ inch high. This shaping is key for getting your biscotti those crisp edges.

Step 3: The Double Bake Magic

Bake those logs at 350°F (175°C) for 15–20 minutes until firm. Let them cool for roughly 10–15 minutes so they set up nicely and won’t crumble when slicing. Then, carefully slice each rectangle into ½- to ¾-inch thick slices. Lay each slice on its side on the parchment and back into the oven they go for another 15 minutes. This second bake dries them out, giving you that satisfyingly crunchy biscotti texture everyone loves!

Step 4: Topping—The White Chocolate and Peppermint Finale

After your biscotti are fully cooled on a wire rack, it’s time to get fancy. Melt your white chocolate morsels according to package directions—my favorite way is gently in the microwave, stirring every 20 seconds to avoid burning. Dip the bottoms of each biscotti in the melted white chocolate, then immediately roll them in crushed peppermint candy canes. Set them on parchment to firm up for about an hour. This is when the magic really shines, with that contrast of bite, creamy chocolate, and mint crunch.

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Pro Tips for Making Chocolate Peppermint Biscotti Recipe

Don’t Skip the Coffee Powder: It’s a secret ingredient that enhances the chocolate without any coffee flavor.
Handle Dough With Slightly Floured Hands: Biscotti dough is sticky—dust your hands with that cocoa-flour mix to shape easily without overworking it.
Slice Carefully When Slightly Warm: Waiting about 10–15 minutes before slicing helps prevent cracking or crumbling.
Cool Completely Before Chocolate Dipping: Warm biscotti can melt the white chocolate too fast, ruining the topping finish.

How to Serve Chocolate Peppermint Biscotti Recipe

A close-up image shows two triangular sandwich cookies with a thick layer of white cream filled with crushed red and white peppermint candy pieces between two dark brown chocolate cookie layers. The cookies rest on a white marbled surface. In the background, there is a white cup and a red bowl filled with white marshmallows, along with a clear glass holding candy canes with red and white stripes. A woman's hand is about to pick up one of the cookies. The overall look is festive and sweet. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peppermint Biscotti, Holiday Biscotti Recipes, Chocolate Peppermint Cookies, Christmas Biscotti Ideas, Peppermint Chocolate Snack

Garnishes

I usually keep it simple with just the crushed peppermint candy canes as the garnish—it adds festive flair and a wonderful crunch. Occasionally, I sprinkle a tiny pinch of flaky sea salt on the white chocolate before it sets to create a lovely salty-sweet contrast. It’s surprising how a little salt brings out even more flavor.

Side Dishes

These biscotti are fantastic with a steaming cup of coffee, hot cocoa, or even a chai latte. I love serving them on a platter alongside a little bowl of whipped cream or mascarpone cheese—it’s such a fun treat to dip your biscotti in. For holiday brunches, I’ll add fresh citrus slices or berry compotes to balance the rich chocolate peppermint flavors.

Creative Ways to Present

For holiday parties, I’ve arranged these biscotti standing upright in mason jars or in festive gift boxes lined with parchment. Wrapping a few together with a big holiday ribbon makes a simple and sweet homemade gift. One year, I even drizzled extra dark chocolate on top for a beautiful marbled effect before applying the crushed candy—talk about showstopping!

Make Ahead and Storage

Storing Leftovers

These biscotti store beautifully at room temperature in an airtight container for up to a few weeks—I’ve had them last that long without losing their delightful crunch. Just keep them away from humidity to avoid them becoming soft. You can stack them with parchment between layers to keep the toppings intact.

Freezing

If you want to make these ahead for a holiday or just save leftovers longer, freezing works like a charm. I place the cooled biscotti in a freezer-safe bag, separating layers with parchment paper. They freeze well up to 3 months and thaw quickly at room temperature—perfect for having that last-minute treat ready.

Reheating

To revive that just-baked crispness, I warm the biscotti in a 300°F oven for 5–7 minutes. This gently refreshes the texture without melting the chocolate topping. It’s a quick little trick I use when I want to feel like I’m freshly baking rather than munching leftovers.

FAQs

Can I use regular vanilla instead of peppermint extract?

Absolutely! If peppermint isn’t your thing, swapping it for vanilla creates a classic chocolate biscotti. Just keep in mind that the refreshing minty crunch from the candy canes will be missing, so you can omit that topping or try chopped nuts instead.
What if I don’t have peppermint candy canes?

No worries! Peppermint hard candies make a great substitute when crushed finely. Or you can skip the candies and dip the biscotti just in white chocolate alone—it’s still delicious.
Why add instant coffee to the dough?

The instant coffee enhances the depth and richness of the chocolate flavor without making the biscotti taste like coffee. It’s a simple trick I learned to really amplify the cocoa notes.
Can I make this recipe gluten-free?

You can experiment with a 1:1 gluten-free baking flour blend, but results can vary. The dough might be stickier and require a bit more care shaping. Adding xanthan gum if your flour blend doesn’t have it can also help with structure.

Final Thoughts

I absolutely love how this Chocolate Peppermint Biscotti Recipe turns out every single time—those crunchy bites paired with creamy white chocolate and fresh peppermint are pure holiday magic. When I first made these, my kitchen smelled like a festive bakery, and my family couldn’t get enough. Whether you’re baking for yourself or gifting a batch, I genuinely hope you enjoy the process and the yummy results as much as I do. So grab your mixing bowl, put on some holiday tunes, and let’s make some biscotti memories together!