Peppermint Blondies

Teresa Ambra

These delicious blondies are filled with Andes Peppermint crunch baking chips. Great for holiday baking and parties.

3.25 from 4 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 156 kcal

Ingredients

1 cup unsalted butter softened (2 sticks)
3/4 cup canola oil
1 cup 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.
Add flour and baking chips and stir with a wooden spoon until 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

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Nutrition

Calories: 156kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 89mgPotassium: 22mgSugar: 8gVitamin A: 150IUCalcium: 10mgIron: 0.2mg

Keyword brownie, cookie, dessert, peppermint

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