Description
Enjoy these festive white chocolate peppermint blondies. They are soft, chewy, and packed with peppermint flavor.
Ingredients
Scale
- 3 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 11 tablespoons unsalted butter, at room temperature
- 2 cups brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons peppermint extract
- 2 cups Andes Peppermint Crunch Baking Chips
- 1 cup white chocolate chips
- Sprinkles (optional)
Instructions
- Preheat the oven to 350°F and grease a 13”x9” pan.
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
- Beat the butter until smooth. Add brown sugar and mix until fluffy. Mix in egg, yolk, vanilla, and peppermint extract.
- Add flour mixture in two additions, mixing until just combined.
- Fold in 1 3/4 cups peppermint crunch chips and white chocolate chips.
- Spread dough in pan. Top with remaining peppermint chips and white chocolate chips. Add sprinkles.
- Bake for 28 to 30 minutes, until edges are golden brown.
- Cool for a half hour. Slice and serve.
Notes
- For best results, use room temperature ingredients.
- Do not overbake the blondies.
- Store in an airtight container.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg