Chocolate-Dipped Caramel Chocolate Chip Biscotti

A crunchy, espresso and brown sugar-spiked biscotti loaded with caramel-filled chocolate chips and dipped in dark chocolate. Think caramel mocha in dunkable cookie form!

  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 biscotti 1x


  • 9 1/2 ounces (2 1/4 cups, spoon and level) all-purpose flour
  • 1 tablespoon espresso powder / instant espresso
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ounces (4 tablespoons) butter, softened
  • 2 3/8 ounces (1/3 cup) granulated sugar
  • 2 1/2 ounces (1/3 cup packed) brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 6 oz (1 cup) Nestlé Toll House Delightfulls with caramel filling, chopped
  • sparkling sugar, for sprinkling

For Garnish

  • 6 ounces dark chocolate, chopped
  • sparkling sugar, for sprinkling


  1. Preheat oven to 350ºF and line a 12" x 5 1/2" biscotti pan OR a baking sheet with parchment paper.
  2. Whisk the flour, espresso powder, baking powder, and salt together in a bowl. Set aside.
  3. In a stand mixer fitted with the paddle attachment (or using a bowl and a handheld electric mixer), cream together the butter, granulated sugar, and brown sugar. Beat in the eggs one at a time until well-incorporated, scraping down the bowl and beater as needed. Beat in the vanilla extract.
  4. Add the dry ingredients to the wet and mix in on lowest speed just until incorporated. Fold in the chopped Delightfulls morsels just until evenly combined.
  5. Transfer dough to the prepared pan and flatten out to fill pan all the way to corners and edges in a even layer (or, if using baking sheet, flatten out to a 12" x 5 1/2" rectangle, keeping the edges as neat as possible). It helps to use a second piece of parchment placed on top of the dough or a lightly-greased, large, flat spatula when flattening the dough. Sprinkle top of dough with sparkling sugar before baking.
  6. Bake in preheated oven for 30 minutes. Let cool for 10 minutes, and then carefully slice into 1" wide biscotti with a serrated knife. Transfer to a parchment-lined baking sheet (or spread out on current baking sheet if already using), laying on one of cut sides. Reduce oven temperature to 325ºF and bake another 35-40 minutes, flipping biscotti to opposite sides halfway through baking time. Biscotti should feel firm in the center but not hard when done; they will continue to get crunchier as they cool. Allow to cool completely before dipping in chocolate.

For Garnish

  1. Place chocolate in a (preferably tall and narrow) microwave-safe bowl and microwave for 30-second increments, stirring in between, until smoothly melted.*
  2. One at a time, dip biscotti halfway into melted chocolate. Let excess drip off before placing back on parchment-lined baking sheet to set. Once all biscotti have been dipped and chocolate has cooled somewhat but hasn't set, sprinkle dipped portions with sparkling sugar. Let set until chocolate is firm, placing biscotti in refrigerator very briefly if needed. Store in an airtight container at room temperature.
  3. These are good on their own but even better dunked in coffee!


*Alternatively, you can temper your chocolate for dipping, which would technically be the more professional way to do things. ;) If you go this route, sprinkle the sparkling sugar on top immediately, since the tempered chocolate will set quickly at room temperature.