White Chocolate & Peppermint Blondies
- 25m Prep Time
- 35m Cook Time
- 1h Ready In
These white chocolate and peppermint blondies are a festive dessert featuring a creamy frosting and crushed peppermint topping. The classic flavor combination is perfect for winter holidays but can be enjoyed year-round.
Ingredients
- Nonstick cooking spray
- 3/4 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 3 large eggs at room temperature
- 1/4 tsp pure peppermint extract
- 2 tsp pure vanilla extract
- 2 2/3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 cup coarsely chopped white chocolate
- 1 pack cream cheese
- 1 cup confectioners' sugar
- 3/4 cup peppermints crushed
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.6 mg
- Iron: 0.83 mg
- Magnesium: 5.72 mg
- Phosphorus: 52 mg
- Potassium: 62.5 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1/4 tsp pure peppermint extract
- 2 tsp pure vanilla extract
- 2 2/3 cup all-purpose flour
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/2 cup coarsely chopped white chocolate
- 1 pack cream cheese
- 1 cup confectioners' sugar
Prepare
- Melt 3/4 cup unsalted butter
- 3 large eggs, at room temperature
- Crush 3/4 cup peppermints
Let's Cook
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Step 1.
Heat oven to 325°F. Lightly coat a 9- by 13-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the two long sides; spray the parchment paper with cooking spray.
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Step 2.
In a medium bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, peppermint extract, and 1 teaspoon vanilla until well combined. In another bowl, whisk together flour, baking powder, and salt. Stir the flour mixture into the butter mixture until just combined. Fold in the chopped white chocolate. Spread the batter evenly in the prepared pan.
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Step 3.
Bake until golden brown and a wooden pick inserted into the center comes out clean, 30 to 35 minutes. Let the blondies cool completely in the pan on a wire rack.
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Step 4.
While the blondies cool, using an electric mixer, beat cream cheese and confectioners' sugar in a large bowl on medium speed until light and fluffy, 1 to 2 minutes. Beat in the remaining 1 teaspoon vanilla. Once the blondies are cool, spread the frosting evenly over the top. Sprinkle with crushed peppermints. Freeze until the frosting is set, about 30 minutes.
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Step 5.
Use the parchment overhangs to lift the blondies from the pan and transfer to a cutting board. Cut into squares.