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Peanut Butter Biscotti

Sea salt, peanut butter, vanilla, dry roasted peanuts, and Duncan Hines chocolate glaze make up this crispy, crunchy cafe staple.


  1. Preheat oven to 350°F. Line a cookie sheet with a silicone mat or parchment paper.
  2. Combine cake mix, flour, 2 eggs, melted butter, peanut butter, vanilla and sea salt in bowl of standing mixer and mix until the dough comes together.
  3. Add in chopped peanuts and mix until combined.
  4. Divide dough into 2 pieces and transfer to lined cookie sheet.
  5. Shape into two 2"x 8" rectangles, approximately 1" high.
  6. Beat the remaining egg, then brush the egg wash over top and sides of the dough rectangles.
  7. Bake for 30 to 35 minutes. Remove from oven. Let cool for 10 minutes.
  8. Slice each rectangle into ½ inch thick slices. Return the slices to the lined cookie sheet and bake for 10 minutes.
  9. Flip slices over and bake 5 minutes more. Cool completely.
  10. Place frosting in microwave-safe bowl. Microwave at High 10 seconds at a time, stirring, until melted.
  11. Drizzle over biscotti.