Peppermint Blondies

Teresa Ambra

Peppermint Blondies are sensational! These delicious blondies are filled with Andes Peppermint crunch baking chips. They are so scrumptious they're to die for! Great for holiday baking and parties.

2.92 from 12 votes

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Prep Time 10

Cook Time 35

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 177 kcal

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.

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Nutrition

Calories: 177kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 89mgPotassium: 28mgFiber: 1gSugar: 10gVitamin A: 130IUCalcium: 5mgIron: 1mg

Keyword brownie, cookie, dessert, peppermint

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