If you’re looking for a cookie that’s as elegant as it is delicious, these chocolate and mint biscotti are a perfect choice. Rich cocoa and refreshing mint come together in the dough itself, enhanced by chunks of chocolate chips and chopped Andes mints. The result is a crisp, flavorful treat that’s wonderful for winter gatherings or as a homemade holiday gift. They’re fantastic served with a steaming mug of coffee, tea, or hot cocoa — and with their beautiful texture and deep flavor, they’re sure to impress.
Ingredients for Chocolate & Mint Holiday Biscotti
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2 1/2 cups (300 g) all-purpose flour
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1 1/3 cups (265 g) sugar
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3/4 cup (75 g) unsweetened cocoa powder
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2 tsp (8 g) baking powder
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1/2 tsp (3 g) salt
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1/2 cup (115 g) butter, melted
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3 eggs
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1 tsp (5 ml) pure vanilla extract
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1 tsp (5 ml) mint or peppermint extract
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6 oz (170 g) semi-sweet chocolate chips
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1 package Andes mint chocolates, roughly chopped (4.67 oz / 132 g)
For Garnish:
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Melted mint or semi-sweet chocolate for drizzling
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Chopped Andes mints
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Crushed peppermint candies
How to Make Chocolate & Mint Holiday Biscotti
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Preheat the oven to 325°F (165°C). In a medium bowl, combine flour, sugar, cocoa powder, baking powder, and salt.
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In a large mixing bowl, beat together melted butter, eggs, vanilla extract, and mint extract at medium speed until well combined.
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Reduce mixer speed to low and gradually incorporate the flour mixture, mixing just until blended.
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Stir in the semi-sweet chocolate chips and chopped Andes mints until evenly distributed.
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Divide the dough in half. On a large parchment-lined baking sheet, shape each half into a log measuring 12 inches (30 cm) long by 3 inches (7.5 cm) wide, leaving about 3 inches (7.5 cm) between them.
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Bake the logs for 30 minutes.
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Remove from the oven and let them cool on the baking sheet for 15 minutes.
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Transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch (1.25 cm) thick pieces. Place the slices cut side up, spaced 1/4 inch (0.6 cm) apart, back on the same baking sheet. Bake for an additional 20 minutes to dry the biscotti. Cool completely on the baking sheet over a wire rack. (They will firm up as they cool.) Store in an airtight container at room temperature for up to 2 weeks or freeze for up to 6 months.
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Drizzle with your choice of melted chocolate. Sprinkle with crushed Andes mints, peppermint candies, or dust with powdered sugar for an extra festive touch.
A Perfect Gift from Your Kitchen
These chocolate and mint biscotti strike the perfect balance of rich, sweet, and refreshing flavors. They’re sturdy enough to package beautifully, making them ideal for holiday gift baskets or cookie exchanges. Whether enjoyed as a cozy treat for yourself or shared with friends, each bite will feel like a little winter celebration.
