Cookie Biscotti Sticks Recipe

15ab90ce-0779-4c10-b624-e68f8fb0ed3dCookie Biscotti SticksI thought making square or rectangular shaped cookies would be awesome for shipping out this year in the Great Food Blogger Cookie Swap. However, I had to play with is recipe since the first batch was crumbly and the second was hard as a rock. I’ve got it now though!

Cookie Biscotti Sticks-2

Cookie Biscotti Sticks-3I made a double batch this time and it worked great in a half sheet pan. A double batch will take a full pound of peanut butter. So you know it’s good. I found vegan butterscotch chips online (kosher too) so I thought I would include them. If you can’t find any just add extra chocolate chips.

Cookie Biscotti Sticks-4You definitely have to let these set, so be patient. They are well worth the wait!

Cookie Biscotti Sticks-5

Cookie Biscotti Sticks-6

Cookie Biscotti Sticks



  • 1 cup firmly packed light brown sugar
  • 2/3 cup margarine
  • 1/4 cup light corn syrup
  • 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 1/2 cups uncooked regular oats
  • 1 12-oz. package semisweet chocolate morsels
  • 1 cup butterscotch morsels
  • 2 tablespoons shortening
  • 1/2 cup creamy peanut butter
  • 1/2 cup coarsely chopped peanuts


  • Stir together brown sugar, margarine, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.
  • Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm.
  • Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife.


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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. Shannon – thank you so much for sending us these amazing cookies. We are down to the last one and I think we have to split it in fours. They are so absolutely delicious – really, really amazing.

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  2. Thank you SO much for sharing these wondering biscotti sticks with me in the cookie swap! Truth be told I ate them all over night and was very disappointed with my past self the next morning for not saving any for my future self! They were the perfect consistency and tasted absolutely divine.

    Loose Leaf Vegan

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

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