- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 tablespoon plus 2 teaspoons Kahlua
- 1 teaspoon peppermint extract
- 2 cups plus 2 tablespoons all purpose flour
- 1/3 cup good cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 tsp. salt
- 3/4 cup white chocolate chips
Preheat oven to 325°.
In bowl of stand mixer cream together butter and sugar for several minutes until light and fluffy. Beat in eggs, liqueur and peppermint extract and mix till combined. In a separate bowl combine flour, cocoa, baking powder and salt. Add to creamed mixture till blended. Fold in chocolate chips.
Grease and flour a cookie sheet. Divide mixture in half and form into two logs. Bake for about 25 minutes or until lightly browned. Transfer to cooling rack and let cool for 5 minutes, then cut into individual cookies and place back onto cookie sheet. Return to oven and bake for another 10-15 minutes to dry out.
Dip in melted chocolate and sprinkle with crushed peppermint candies or enjoy them as they are. Great with coffee or hot chocolate.
Looks delicious and perfect for the holidays!!
Oh I LOVE this festive biscotti! GREAT idea!!!
It looks like I’m going to be “Winter Storm Bound” at home in Milwaukee with my Husband and Boy-O instead of us travelling a few hours to visit my family. I think I’ll have just enough time now to try these! I made another type of biscotti already, but these look great.
I think I’ll substitute Bailey’s for the Kaluha, and crushed candy cane for the white chips – or maybe not. Thanks for posting this recipe! It is brightening my day!
How cute is this idea? Really wish I had one now…
I am making this for a cookie swap. In your directions it says cream butter and sugar but you don’t have sugar listed in the ingredients. I am not sure how much????
sorry about that! it’s 3/4 cup sugar. i’ve noted that in the recipe as well. enjoy them, they’re delicious!