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.
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.
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.
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!
- 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
- 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
- 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.
First Published: April 12, 2013. Last Updated: October 25, 2021. Updated for additional information, improved photographs, and better reader experience.