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Chocolate Chip Cookie Biscotti Peppermint Whipped Cream

Perfectly crispy, but not too hard Chocolate Chip Cookie Biscotti with the perfectly brewed Keurig K-Cup packs hot cocoa amped up with homemade peppermint whipped cream. Can you think of anything more festive?
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: biscotti, chocolate chip cookie, Peppermint, whipped cream
Servings: 24
Calories: 256kcal
Author: Rachael

Ingredients

  • 1/4 cup salted butter
  • 1/4 cup shortening
  • 1/2 cup granulated white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 3 cups all-purpose flour
  • 1 1/2 cups milk chocolate chips

Garnish (Optional)

  • 1 cup chocolate to dip biscotti in
  • 1 tsp vanilla or other flavoring
  • 2 cups heavy whipping cream cold
  • 3 tablespoons sweetener of choice: turbinado sugar coconut palm sugar, powdered sugar, or granulated sugar
  • 1 teaspoon peppermint extract

Instructions

  • Preheat oven to 375 degrees
  • Cream together butter, shortening, and sugars
  • Add eggs one at a time, beating thoroughly between each egg.
  • Beat in vanilla extract, baking powder, and salt
  • Gradually add in the flour
  • When well mixed, stir in chocolate chips
  • Divide dough into two equal pieces, and roll into logs
  • Lay logs on parchment lined baking sheet, and press to flatten out some, until about 3-4 inches wide
  • Bake for 20-25 until slightly browned
  • Remove form oven, and put on a cooling rack
  • Let cool for about 20 minutes, then slice with a bread knife into pieces about 3/4 an inch thick
  • Lay flat on baking sheet and turn oven down to 300 degrees.
  • Bake for an additional 12-15 minutes
  • Remove from oven and let cool

Garnish (Optional)

  • Melt chocolate in a microwave safe bowl by microwaving in 30 second increments and stirring between.
  • Once melted add in vanilla or extract of choice and stir well
  • Dip biscotti into melted chocolate and sprinkle with crushed peppermint, buts, mini chocolate chips or anything else you want, or leave plain. Place on parchment paper and let dry
  • Put all ingredients in blender and secure the lid. Then blend slowly at first and move up higher. Blend only until soft peaks form, then serve!

Notes

You want your cream to be cold or it will not work as well. Do not blend too long or the cream will heat and it won't work well.
Serve within a couple of hours

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 116mg | Potassium: 63mg | Sugar: 13g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg