Peppermint Blondies
Peppermint Blondies make exceptionally delicious Christmas cookies! These lovely shortbread bars are filled with Andes Peppermint Crunch Baking Chips. I love making homemade goodies with these peppermint flavored baking chips. One bite literally takes your breath away as they are packed with peppermint essence.
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This recipe is really pretty easy. After mixing the dough you just press it into a baking pan. The blondies come out perfectly every time and taste amazing. I used this cookie dough to make several kinds of blondies for our Christmas Cookie Extravaganza this year. I made up about 40 trays to take to folks at our church and Peppermint Blondies was one of those goodies. I also recommend these blondies for Christmas Cookie Exchanges. Each batch makes 4 dozen so it goes far.
If you’re looking for a festive, Christmasy cookie for the holidays then Peppermint Blondies should be on your list! They’re a lot easier than making cookies and if you’re a peppermint lover, you’ll really enjoy these cookies.
Peppermint Blondies make special Christmas treats.
Peppermint Blondies are melt-in-your-mouth good!
Every bite will have you drooling!
Here’s what I did.
I used these ingredients.
Soften butter and add to a mixing bowl. Add sugar, powdered sugar, eggs, baking soda, cream of tartar, salt and oil.
Add vanilla.
Cream ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add Andes peppermint crunch baking chips.
Stir with a wooden spoon to combine.
Grease an 11×17″ cookie sheet. Press cookie mixture into pan.
Bake at 350 about 30-35 minutes or until a toothpick inserted in center comes out clean. Cool completely before cutting into bars.
These are great to serve at holiday parties.
Peppermint Blondies are terrific. If you like Andes mints, you’ll love baking with their peppermint crunch baking chips.
If you enjoy peppermint, you’ll love these bar-type cookies.
Here’s the recipe.
PEPPERMINT BLONDIES
(My own concoction)
Peppermint Blondies
Equipment
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 11x17" jelly roll pan
- 1 spatula
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 10 oz. pkg. Andes peppermint crunch baking chips
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and baking chips and stir with a wooden spoon until very thoroughly mixed.
- Press dough into an 11x17” jelly-roll style cookie sheet.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.
Notes
NOTE: Keep stirring the dough until every bit of flour is worked into it and the dough is completely moistened. This will take about 5 minutes of stirring by hand.
© Can’t Stay Out of the Kitchen
Nutrition
Peppermint Blondies are so easy to make.
These are great treats for Valentine’s Day, too.
These festive and elegant blondies are sensational. The smell alone will have you salivating!
You may also enjoy these delicious recipes!
Peppermint Cookie Dough Cheesecake Brownies
Peppermint Crunch Gooey Squares
Peppermint Blondies
Equipment
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 11×17" jelly roll pan
- 1 spatula
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 1 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 1 tsp. vanilla extract
- 5 1/2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 10 oz. pkg. Andes peppermint crunch baking chips
Instructions
- Cream together butter, canola oil, sugars, eggs, vanilla, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and baking chips and stir with a wooden spoon until very thoroughly mixed.
- Press dough into an 11×17” jelly-roll style cookie sheet.
- Bake at 350° for 30-35 minutes or until lightly golden brown on top.
- Cool completely.
4 Comments
Beckie Bradhurst
December 25, 2023 at 1:46 pm
These are my new favorite!! I love peppermint and these hit the spot. I added 2 teaspoons of peppermint extract in addition to my homemade vanilla extract. I’ve made these twice this Christmas season. So so good.
Teresa Ambra
December 27, 2023 at 10:43 am
Hi Beckie. I’m thrilled that you enjoy these luscious blondies! They are terrific and I love the idea of adding peppermint extract for a bump in flavor.
Maggie
December 23, 2022 at 4:15 pm
Not sure if 5 1/2 cups of flour was a typo but these were AWFUL. SO DRY and just like eating a handful of peoermint flavored flour.
Teresa
December 24, 2022 at 8:08 am
Hi Maggie. No it isn’t a typo but you have to keep stirring the recipe until all the flour is really moistened and worked into the dough.