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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Line 2 baking sheets with parchment paper.
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3
Mix the milk and vanilla extract together in a small bowl; set aside.
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4
Combine the flour and baking powder in a separate bowl.
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5
Beat the peanut butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
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6
Add the eggs one at a time, allowing each egg to blend into the peanut butter mixture before adding the next.
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7
Pour in the flour mixture alternately with the milk, mixing until just incorporated.
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8
Fold in the peanut butter chips; mixing just enough to evenly combine.
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9
Divide the dough into 4 equal parts.
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10
Roll each section into a 4x5-inch rectangle about 1/2-inch thick.
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11
Transfer the dough pieces onto the prepared baking sheets.
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12
Bake in the preheated oven until firm to the touch, about 25 minutes.
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13
Place biscotti loaves on wire racks to cool.
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14
Reduce oven temperature to 300 degrees F (150 degrees C).
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15
Cut each loaf into 1/2-inch slices.
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16
Return the slices to the baking sheets with the cut sides up.
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17
Bake in the oven until biscotti are dry, about 10 minutes on each side.
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18
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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19
Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until melted and smooth, 1 to 3 minutes (depending on your microwave).
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20
Dip the cooled biscotti into the melted chocolate. Set the biscotti onto parchment paper, and allow to set, about 20 minutes.
