Ingredients

• 0.25 cups milk
• 1.5 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 cup crunchy peanut butter , such as Jif Extra Crunchy
• 0.5 cups dark brown sugar
• 0.5 cups white sugar
• 3 eggs
• 1.5 cups peanut butter chips
• 1 , 12 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine milk and vanilla extract in a small bowl; set aside. Combine flour and baking powder in a separate bowl; set aside.
3. 3 Beat peanut butter, brown sugar, and white sugar together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition before adding the next. Add flour mixture, alternating with milk mixture, mixing until just incorporated. Fold in peanut butter chips; mixing until just evenly combined. Divide dough into 4 equal portions.
4. 4 Roll each portion into a 4x5-inch rectangle about ½-inch thick; transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until firm to the touch, about 25 minutes. Transfer biscotti loaves to wire racks to cool.
6. 6 Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Cut each loaf into ½-inch slices; arrange on baking sheets cut-sides up.
8. 8 Bake in the preheated oven until biscotti are dry, about 10 minutes on each side.
9. 9 Cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
10. 10 Place chocolate chips in a microwave-safe glass or ceramic bowl; microwave in 30-second intervals until melted and smooth, stirring after each interval, 1 to 3 minutes (depending on your microwave).
11. 11 Dip cooled biscotti into melted chocolate; place onto parchment paper until set, about 20 minutes.

Nutrition per serving