Peanut Butter and Chocolate Biscotti

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, combine flour, baking powder, and salt and whisk to blend. In a large bowl, beat butter, peanut butter, and sugar on medium-high speed until fluffy, about 2 minutes. Add the vanilla, then the eggs one at a time, scraping down the bowl as needed between additions. With the mixer on low, add flour mixture until incorporated. Lastly, stir in 1 cup of the chocolate chips until evenly distributed.

Divide the dough in half and shape into logs that are about 11×3″ in size. Place them onto the prepared baking sheets, spacing them at least 3 inches apart. Bake 30 minutes. Remove pan from oven and let logs cool for 10 minutes. Slice the logs into diagonal pieces about 3/4″ thick and lay them cut side down on the baking sheet. Bake again, for 20-25 minutes, turning the slices once. Transfer to a cooling rack and let cool for 20-30 minutes.

Once cooled, melt the other cup of chocolate chips and drizzle over the biscotti. Let set before serving.