These peppermint blondies are another good option for your Christmas cookie box: square cookie-like blondies filled with white chocolate peppermint chips, drizzled with dark chocolate and sprinkled with crushed candy canes. I should probably slow down on making so many treats (I’ve bought a lot of butter), but I’m having too much fun.
Equipment needed for peppermint blondies
- A 9 x 13 metal baking pan – I used a metal one. THIS MAKES A DIFFERENCE! If you use glass, you will need to lower your oven temperature by about 10 degrees and bake the blondies a few minutes longer. Glass bakeware is heavier and slower to heat than metal, but once it’s hot, it retains that heat for much longer.
- A small saucepan – used to melt our wet ingredients.
- A large bowl
- A rubber spatula
- A whisk
- A small bowl – for our drizzled chocolate.
- A cooling cookie rack – like this one.
- parchment paper
- A rolling pin – optional, to smash candy canes!
Ingredients for peppermint blondies
Here’s what to add to your grocery list:
- unsalted butter – we are going to melt it, so no need for room temperature!
- brown sugar
- salt
- vanilla extract
- mint extract
- 1 egg
- all purpose flour
- baking powder
- white chocolate peppermint baking chips – I bought these at Trader Joe’s.
- dark chocolate chips – your favorite kind! Or could be regular bars of dark chocolate.
- vegetable oil
- candy canes – you’ll only need 1 large one or a couple small ones.
- holiday sprinkles – optional. I also bought mine at Trader Joe’s.
Tips for making peppermint blondies
Let your wet ingredients cool – if your batter is too warm, the peppermint chips will completely melt when they are added to the batter. If you want them to keep their integrity, be patient! Otherwise your bars won’t be as chewy.
Work quickly with the chocolate drizzle – once the dark chocolate is melted, mix in the oil right away to make it more loose. Than use a fork to drizzle it right away before the chocolate cools and firms up (which will make it harder to work with).
How to make Peppermint Blondes
Let’s make them together!
Step 1
Prepare the wet ingredients. Preheat the oven to 350℉ and line your pan with parchment paper. In a saucepan, add the butter, brown sugar and salt. Heat everything over medium and allow it to melt completely, stirring occasionally to prevent burning. Once everything is liquid and golden, remove from the heat and let cool for 10 minutes or longer (it should be room temperature).
Then add the mint extract, vanilla extract and one egg. Whisk the mixture together until homogenous.
Step 2
Prepare the blondie batter. In a larger mixing bowl, whisk together the flour and baking powder. When the wet mixture is cooled, add it to the dry ingredients and use a spatula to gently mix it. Do not over mix and scrape the sides as you go.
Add the white chocolate peppermint baking chips to the batter and fold in gently. Some may melt a little bit.
Step 3
Bake! Pour the batter into the pan and use your fingers or spatula to squish the batter into all corners evenly. Then bake the pan for about 15-20 minutes, or until the blondies looks set and golden and are no longer wiggling. Knife should come out almost clean when inserted in the middle. Let the blondies completely cool.
Step 4
Prepare the topping. In a small bowl, microwave the dark chocolate in 30 second intervals, stirring the chocolate each time until it’s glossy and melted. Then add the oil and stir together. This will make it runny. If you want smashed peppermint, place a candy cane in a plastic sandwich bag and use a rolling pin to smash it into small pieces.
Step 5
Finish. When the blondies are completely cooled, remove them from the pan. Slice them evenly into 20 bars. Then place a sheet of parchment paper or wax paper on your counter and place a wire cooling rack on top. arrange the blondies on top of the cooling rack. With a spoon or fork, carefully drizzle the chocolate onto the blondies, using quick back and forth motions. While the chocolate is still wet, sprinkle on crushed candy cane pieces or festive sprinkles.
Let the blondies sit out for an hour so that the chocolate firms up. Some bars may need a little longer, so just use your finger to check if the chocolate has hardened. Then enjoy!
Storage Instructions
It’s imperative to let the chocolate on the blondies dry completely before storing them (or risk a mess). Once the chocolate has set, place them in an airtight container and leave at room temperature. Eat within 4-5 days as they will be stale after that.
Other recipes to try
If you liked these peppermint blondies, try these other holiday treats:
Peppermint Chocolate Thumbprint Cookies
This post contains affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
Peppermint Blondies
Equipment
- 1 9 x 13 baking pan metal
- 1 small saucepan to melt our wet ingredients
- 1 large bowl
- 1 spatula
- 1 Whisk
- 1 small bowl for our drizzled chocolate
- 1 cooling cookie rack
- parchment paper
- 1 Rolling Pin
Ingredients
- 1½ sticks unsalted butter 12 tablespoons
- 1½ cups brown sugar
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp mint extract
- 1 egg
- 1½ cups all purpose flour
- 2 tsp baking powder
- 1¼ cups white chocolate peppermint baking chips
- ⅓ cup dark chocolate chips
- 1 tbsp vegetable oil
- 1-2 small candy canes crushed
- holiday sprinkles optional
Instructions
- Preheat the oven to 350℉ and line your pan with parchment paper.
- In a saucepan, add the butter, brown sugar and salt. Heat everything over medium and allow it to melt completely, stirring occasionally to prevent burning. Once everything is liquid and golden, remove from the heat and let cool for 10 minutes or until the mixture is room temperature.1½ sticks unsalted butter, 1½ cups brown sugar, 1 tsp salt
- Then add the mint extract, vanilla extract and one egg. Whisk the mixture together until homogenous.1 tsp vanilla extract, 1 tsp mint extract, 1 egg
- In a larger mixing bowl, whisk together the flour and baking powder. When the wet mixture is cooled, add it to the dry ingredients and use a spatula to gently mix it. Do not over mix and scrape the sides as you go.1½ cups all purpose flour, 2 tsp baking powder
- Add the white chocolate peppermint baking chips to the batter and fold in gently. Some may melt a little bit.1¼ cups white chocolate peppermint baking chips
- Pour the batter into the pan and use your fingers or spatula to squish the batter into all the corners evenly. Then bake the pan for about 15-20 minutes, or until the blondies looks set and golden and are no longer wiggling in the center. A knife should come out almost clean when inserted in the middle. Let the blondies completely cool.
- In a small bowl, microwave the dark chocolate in 30 second intervals, stirring the chocolate each time until it's glossy and melted. Then add the oil and stir together. This will make it runny. If you want smashed peppermint, place a candy cane in a plastic sandwich bag and use a rolling pin to smash it into small pieces.⅓ cup dark chocolate chips, 1 tbsp vegetable oil
- When the blondies are completely cooled, remove them from the pan. Slice them evenly into 20 bars. Then place a sheet of parchment paper or wax paper on your counter and place a wire cooling rack on top. arrange the blondies on top of the cooling rack. With a spoon or fork, carefully drizzle the chocolate onto the blondies, using quick back and forth motions. While the chocolate is still wet, sprinkle on crushed candy cane or festive sprinkles.1-2 small candy canes, holiday sprinkles
- Let the blondies sit out for an hour so that the chocolate firms up. Then enjoy!
Notes
Pin this!
