A fun twist on a holiday classic.
The recipe makes four and a half dozen cookies, perfect for your next holiday party or cookie exchange.
Recipe Update, August 2023
We retested this recipe to address concerns from reader feedback.
Credit: Iain Bagwell
We’ve edited the recipe to clarify the instructions and ingredients.
Grease a 13- x 9-inch baking pan with butter.
Line pan with parchment paper, allowing paper to extend over edges of pan.
Prepare the Blondies batter:
Combine butter and granulated sugar in a large bowl.
Beat with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
Add eggs, 1 at a time, beating until combined after each addition.
Beat in vanilla and salt.
Add flour; beat on low speed just until combined, 1 to 2 minutes.
Stir in white chocolate chips and 1/2 cup of the crushed peppermints, reserving remaining crushed peppermints.
(Batter will be thick.)
Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes.
Cool completely in pan, about 1 hour.
Lift blondies from pan using parchment paper as handles.
Remove and discard paper; trim browned edges.
Beat in 2 tablespoons of the cream.
Spread Icing over top of blondies.
Sprinkle with reserved crushed peppermints.
Cut into about 3-inch squares; cut squares into triangles.
