Oreo Biscotti are deliciously crunchy vanilla biscotti speckled with bits of chocolate sandwich cookie.
Why you'll love this recipe
These light and crunchy biscotti are bursting with cookies and cream flavor. Adding cookie bits to a vanilla biscotti gives you double the cookies for double the flavor.
Biscotti always look impressive and no one believes how easy they are to make until they try. Yes, biscotti get baked twice and that takes time, but the entire batch gets baked at once on just one baking tray.
Once the dough logs have baked for the first time, you cut the logs into slices and bake them a second time until crunchy. With biscotti, there is no scooping and portioning the dough.
Decorating these biscotti is optional. They are pretty just speckled with chocolate. If you are mailing them to or from somewhere hot, I suggest you skip decorating to avoid melting.
Should you decide to decorate, the white chocolate drizzle adds additional creamy taste as well as a finishing touch.
Recipe ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer at medium speed, cream butter, sugar, salt, vanilla extract and baking powder until smooth. Add eggs, and beat to combine. On low speed, slowly add flour and mix until smooth. Stir in chopped oreo cookies.
- Divide dough in half. Scoop onto a parchment paper lined cookie sheet and shape into 2 logs about 9” x 2”.
- Bake for 25 minutes. Remove biscotti from oven and reduce oven temperature to 325 degrees F.
- Cool on the baking sheet for about 15 minutes. (If biscotti crumble while cutting wait until the dough cools a little longer.) Slice the logs into ½” – ¾” slices. Stand the slices on edge on the baking sheet. Bake for an additional 25-30 minutes or until golden. Cook longer for crunchier biscotti and less time for softer biscotti.
- Remove from oven and place slices on wire racks to cool completely.
Storage
Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.
More biscotti recipes
Chocolate Mint Biscotti are a beautiful swirl of chocolate and mint dough. The perfect biscotti for hot chocolate dunking!
This Chocolate Chip Biscotti recipe is both snackable and dunkable. These treats have the flavor of a chocolate chip cookie but with delicious crunch.
Cinnamon Red Hot Biscotti Cookies are so pretty and pink! These biscotti get their cinnamon spice from Red Hot candies added to the dough.
Fig Jam Biscotti taste like crunchy fig newton cookies with vanilla dough and a swirl of homemade fig jam.
Crunchy Lemon Biscotti are delicious Italian cookies ideal for dunking in a cup of tea.
My experience with this recipe
When I originally posted this recipe, it used (as the title indicates) Oreo cookies. At this time the only actual Oreos used are in the title due to information I learned about the cocoa used by the Nabisco company.
There is a huge controversy surrounding the harvesting of cocoa. There are areas of the world where the cocoa growers keep their costs down by using child slaves to harvest the beans.
Large international companies know about the child slavery and choose to either do nothing or do not enough to eradicate the abhorrent practice. Consumers have the choice to purchase those products and ignore slavery in the supply chain or take a stand and instead support those companies that make an effort to use ethically sourced ingredients.
If you would like to learn more, please take a look at slavefreechocolate.org . You can find out the industry facts and which ethical companies to support.
I now make my Cookies and Cream Biscotti with Newman O's, a chocolate sandwich cookie made with ethical ingredients by a company that gives all of its profits to charity. If you haven't tried these cookies by Newmans Own, I highly recommend them!
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Oreo Biscotti
Ingredients
Biscotti
- 6 tablespoons unsalted butter room temperature
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 3 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 2 large eggs
- 2 cups all-purpose flour
- 18 chocolate sandwich cookies coarsely chopped
Decorating
- 4 ounces white chocolate broken into chunks
- ½ tablespoon vegetable shortening
- 3 chocolate sandwich cookies cookie part only, then finely crushed
- 3 tablespoons white decorating sugar
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment.
- In the bowl of an electric mixer, mix sugar, butter, salt, vanilla extract and baking powder until smooth.
- Add eggs, and beat to combine.
- On low speed, slowly add flour and mix until smooth.
- Stir in chopped Oreos.
- Divide the dough in half. Scoop onto the baking sheet and shape into 2 logs about 9” x 2”.
- Bake for 25 minutes.
- Remove biscotti from oven and reduce oven temperature to 325 degrees F.
- Cool on the baking sheet for about 15 minutes. (If biscotti crumble while cutting wait until the dough cools a little longer.) Slice the logs into ½” – ¾” slices.
- Stand the slices on edge on the baking sheet.
- Bake for an additional 25-30 minutes or until golden. Cook longer for crunchier biscotti and less time for softer biscotti.
- Remove from oven and cool completely on wire racks.
- If decorating: Put the cooled biscotti on a parchment or wax paper lined baking sheet, close together on edge.
- Place white chocolate and shortening in a small bowl and microwave in 10-20 second intervals until just melted. Stir in between intervals. White chocolate burns easily, so watch the chocolate carefully to not over cook.
- Pour melted chocolate into a zip lock bag and seal. Cut a tiny bit off one corner.
- Drizzle tops of the biscotti with the melted chocolate.
- Immediately sprinkle tops with decorating sugar and/or finely crushed oreos.
- Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.
Notes
Nutrition
First Published: April 12, 2013. Last Updated: October 25, 2021. Updated for additional information, improved photographs, and better reader experience.
Pemutih Alami
Hey! I'm at work surfing around your blog from my new iphone!
Just wanted to say I love reading your blog and look forward to all your posts!
Keep up the great work!
themondaybox
Thanks for stopping by, Pemutih! The best part of blogging is the reader and blogger community! I appreciate your reading and your encouragement! 🙂
Helen
Found your website by accident and I'm so glad I did. Tried this recipe today and I'm still dumbfounded that how good it turned out. My husband ate 3 pieces while waiting for them to be cool before I cut them. Nice and crunchy and oh so good!! I only baked one log again since he likes the way it is, his teeth thanks him too. Thank you thank you. I want to try the moon cookies next
themondaybox
I am so glad you found the Monday Box and enjoyed the biscotti! Thank you for letting me know!! A great part about biscotti is that you can adjust the crunch factor by baking more or less. 🙂 Let me know how the Moon Cookie go. They are soft and chewy, so your husband should enjoy them. 🙂
Carol | a cup of mascarpone
I adore biscotti...and this is brilliant! Biscotti is my #1 favorite baked gift to give friends! This will be a must try on my list!
themondaybox
Thanks, Carol! I adore biscotti too and agree completely that they make the best baked gift! Let me know how they work for you. 🙂
BruCrew Life
What a fun idea to combine Oreos and biscotti! I loved the fun back story of how Oreos make you think of your Grandpa...funny and cute story btw!
themondaybox
Thanks, Jocelyn! I was very lucky to have all 4 of my grandparents very much a part of my life into adulthood, so I accumulated a lot of stories! 🙂
shannon
i have a friend who loves oreos who would FLIP over these. I also have myself, who loves oreos, who is currently flipping over these. I want to make them, but there's going to have to be a plan in place for the leftovers in the bag, because i will eat all of them waiting for the biscotti to be done.
themondaybox
Thanks, Shannon. 🙂 I hope you do get to bake these. I had a very hard time keeping any of them long enough to test their shelf life. Hiding some didn't work because, though the rest of the family was clueless, I still knew where they were for munching!
Jocelyn (@grandbabycake)
I seriously think you are such a genius! Oreos and biscotti, stop me before I faint from glee!
themondaybox
Oh dear, Jocelyn! Don't faint! Bake and be gleeful instead. 🙂
beyondfrosting
WOW! I love this idea!
themondaybox
Thanks, Julianne. They are a tasty biscotti. 🙂
Ashley
Oh my gosh this is an amazing idea! I love biscotti and I love Oreos ... I need to make these!! My grandma loves biscotti so I like trying new flavors to mail to her. I think she'd love these too!
themondaybox
I am glad you like them, Ashley, and I hope your grandma does too! 🙂 The texture is just right on these, I think. Crunchy but dunking is optional. 🙂