Get ready for an explosion of cookies and cream with these Oreo biscotti. A crunchy, twice-baked Italian-style cookie that’s peppered with loads of cookie pieces all just waiting to get dunked in a piping hot cup of coffee or tea. Simple to make and perfect for holiday baking.
Confession: I love cookies and cream.
Cakes, cupcakes, ice cream… you can place me in the middle of a French patisserie and surround me in entremets of every flavor and filling, and if there’s Oreo cake to be had, that’s where you’ll find me. It’s just so good.
And putting them into biscotti is one of my better baking moments. Me with my love of cookies and cream, my husband who prefers his cookies to crunch, and my son who devoured three in a single sitting. Because cookies baked into cookies is basically any kid’s dream, amirite?
Jump to:
Why You’ll Love These Crunchy Biscotti
- Bold, cookies and cream flavor that hits all the right spots from nostalgia to gourmandise.
- Crunchy, dunkable cookie – a coffee’s best friend!
- Perfect for holiday baking and cookie gifting. Every box needs a little variety. This is that crunchy cookie that everyone will love.
Here’s What You’ll Need
- All purpose flour
- Salt
- Baking powder
- Granulated sugar
- Butter, melted
- Eggs
- Vanilla extract
- Oreo cookies
Additions & Substitutions
Substitutions
- Sparkling sugar: Swap the crushed cookie topping for sparkling sugar. I think using sparkling sugar would be extra beautiful for holiday baking as the sugar crystals would almost look like ice.
Additions
- Mini chocolate chips: Add up to ¾ cup of mini chocolate chips to your cookie dough.
- Chocolate drizzle: Melt some semi-sweet chocolate, dark chocolate, or white chocolate (or both), add it to a piping bag and cut a small tip into the end to drizzle tops of these biscotti just to take these babies right over the top.
How to Make Oreo Biscotti Recipe: Step By Step
- Preheat the oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large bowl (or in a stand mixer) beat the sugar, butter, eggs, and vanilla together.
- Add sifted dry ingredients to the wet mixture and mix on medium speed until just combined.
- Using a wooden spoon or a spatula, mix in the crushed Oreo cookies to incorporate throughout the batter.
- Divide dough to form two logs on your prepared baking sheet – you want them to be about 12-13″ long and 3-4″ in width. Leave 2-3” between each log. Use your hands to gently shape the dough. It will be sticky. Top with crushed Oreos if desired.
- Bake for 20-25 minutes, until very lightly golden on top. Remove from oven.
- Allow logs to cool for 10 minutes before using a serrated knife to gently cut into 1-1.5″ slices.
- Place slices flat on the baking sheet and bake for 5 minutes. Remove from oven, flip the biscotti over and bake for an additional 4-5 minutes, until the edges of your biscotti start to turn golden brown. Baking slightly less than the suggested time will result in slightly softer biscotti, while leaving them in a few minutes longer will result in crunchier biscotti.
- Remove from the oven and let the biscotti cool on a wire rack before eating.
RECIPE TIPS & TRICKS
- Give your biscotti logs a chance to cool before you cut them. If you don’t, your biscotti may be too soft and crumble.
- If you like softer cookies, don’t bake them as long on the second bake (after they’ve been sliced). Similarly, if you want an extra crunchy cookie, bake them a few minutes longer. Just keep an eye on them so they don’t burn. (The cream in the Oreo will also catch easier than if you were making plain biscotti, just as a caution.)
FREQUENTLY ASKED QUESTIONS
How thin should I slice biscotti dough before the second bake?
Biscotti are typically sliced about 1 to 1 ½ inch thick. If you like your biscotti on the crunchier side, slice it thinner. If you want biscotti with a chewier center, cut thick slices.
Can I dip these biscotti in chocolate?
Yes, dipping biscotti in melted chocolate is actually common practice. It adds an extra layer of flavor and texture. In fact, instead of topping the biscotti with crushed cookies before you bake them, you can dip half or all of the cookie in chocolate and top with crushed Oreos after the second bake. These would also look fantastic if you drizzled them in melted semi-sweet and white chocolate.
Can I make biscotti ahead of time?
Yes, you can make biscotti ahead of time. They store well and are often prepared in advance for special occasions, such as holidays or as homemade gifts.
STORAGE & REHEATING
- Storage: These Oreo biscotti are best stored in an airtight container at room temperature. They have a longer shelf life than most cookies due to their dry texture. However, you can also freeze them for extended storage.
- Freezing: To freeze biscotti, make sure you cool them completely and then wrap each one individually and store in an airtight container or a freezer bag. Wrapping them individually makes it easy to grab exactly what you need. To defrost, remove biscotti, unwrap and thaw at room temperature. Alternatively, you can warm them in a preheated oven (350°F) for a few minutes to restore their crisp texture.
Looking for another original dessert idea? Try this fudge-swirled ice cream or this dirty chai tiramisu.
📖 Recipe
Oreo Biscotti
Ingredients
- 3 ¼ cups all purpose flour
- ¼ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup granulated sugar
- ½ cup butter melted
- 3 eggs. room temperature
- 2 teaspoons vanilla extract
- 14 Oreo cookies for biscotti crushed into crumbs (it’s okay to have a few smaller chunks, but you want to be able to cut your biscotti before the second bake without having it crumble)
- 4 Oreo cookies for crushed cookie topping optional, also crushed into crumbs
Instructions
- Preheat the oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large bowl (or in a stand mixer) beat the sugar, butter, eggs, and vanilla together.
- Add sifted dry ingredients to the wet mixture and mix on medium speed until just combined.
- Using a wooden spoon or a spatula, mix in the crushed Oreo cookies to incorporate throughout the batter.
- Divide dough to form two logs on your prepared baking sheet – you want them to be about 12-13″ long and 3-4″ in width. Leave 2-3” between each log. Use your hands to gently shape the dough. It will be sticky. Top with crushed Oreos if desired.
- Bake for 20-25 minutes, until very lightly golden on top. Remove from oven.
- Allow logs to cool for 10 minutes before using a serrated knife to gently cut into 1-1.5″ slices.
- Place slices flat on the baking sheet and bake for 5 minutes. Remove from oven, flip the biscotti over and bake for an additional 4-5 minutes, until the edges of your biscotti start to turn golden brown. Baking slightly less than the suggested time will result in slightly softer biscotti, while leaving them in a few minutes longer will result in crunchier biscotti.
- Remove from the oven and let the biscotti cool on a wire rack before eating.
