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
- 177 ml unsalted butter melted
- 177 ml granulated sugar
- 158 ml packed light brown sugar
- 3 large eggs at room temperature
- 1.23 ml pure peppermint extract
- 9.86 ml pure vanilla extract
- 631 ml all-purpose flour
- 3.7 ml baking powder
- 1.23 ml kosher salt
- 355 ml coarsely chopped white chocolate
- 1 pack cream cheese
- 237 ml confectioners' sugar
- 177 ml 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
- 177 ml granulated sugar
- 158 ml packed light brown sugar
- 1.23 ml pure peppermint extract
- 9.86 ml pure vanilla extract
- 631 ml all-purpose flour
- 3.7 ml baking powder
- 1.23 ml kosher salt
- 355 ml coarsely chopped white chocolate
- 1 pack cream cheese
- 237 ml confectioners' sugar
Prepare
- Melt 177 ml unsalted butter
- 3 large eggs, at room temperature
- Crush 177 ml 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.