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Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar (100 g)
  • ½ cup light brown sugar (100 g)
  • 1 teaspoon McCormick® vanilla extract
  • 1 teaspoon McCormick® Peppermint Extract
  • 2 large eggs
  • 1 ¾ cups all-purpose flour (215 g)
  • 1 teaspoon kosher salt
  • 1 cup white chocolate chips (175 g)

Topping

  • ½ cup milk chocolate chips (85 g)
  • ½ cup white chocolate chips (85 g)
  • ¼ cup peppermint candy (45 g)

Preparation

  1. Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square baking pan with nonstick spray.
  2. In a medium bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the McCormick® Vanilla Extract, McCormick® Peppermint Extract, and eggs, and continue to mix until combined.
  3. Add the flour and salt, and mix on low speed just until no white streaks remain, being careful not to overmix. Use a rubber spatula to fold in the white chocolate chips.
  4. Scoop the batter into the prepared baking pan, using the rubber spatula to spread in an even layer all the way to the corners.
  5. Bake the blondies for 25–30 minutes, or until the top is light golden. Remove from the oven and let cool for 5 minutes.
  6. While blondies bake, make the topping: Add the milk chocolate and white chocolate chips to two separate small, microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring between, until the chocolate is melted.
  7. Use a spoon to drizzle the milk and white chocolate over the blondies, or add each type of melted chocolate to a zip-top bag, snip an opening in the corner, and squeeze over the blondies in your desired pattern.
  8. Roughly chop the peppermint candies, or place in a zip-top bag and crush with a heavy cup or rolling pin. Sprinkle over the blondies.
  9. Slice the blondies into 16 squares. Store in an airtight container at room temperature for up to 4 days.
  10. Enjoy!

Ingredients

for 6 servings

  • nonstick cooking spray, for greasing
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar (100 g)
  • ½ cup light brown sugar (100 g)
  • 1 teaspoon McCormick® vanilla extract
  • 1 teaspoon McCormick® Peppermint Extract
  • 2 large eggs
  • 1 ¾ cups all-purpose flour (215 g)
  • 1 teaspoon kosher salt
  • 1 cup white chocolate chips (175 g)

Topping

  • ½ cup milk chocolate chips (85 g)
  • ½ cup white chocolate chips (85 g)
  • ¼ cup peppermint candy (45 g)

Preparation

  1. Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square baking pan with nonstick spray.
  2. In a medium bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the McCormick® Vanilla Extract, McCormick® Peppermint Extract, and eggs, and continue to mix until combined.
  3. Add the flour and salt, and mix on low speed just until no white streaks remain, being careful not to overmix. Use a rubber spatula to fold in the white chocolate chips.
  4. Scoop the batter into the prepared baking pan, using the rubber spatula to spread in an even layer all the way to the corners.
  5. Bake the blondies for 25–30 minutes, or until the top is light golden. Remove from the oven and let cool for 5 minutes.
  6. While blondies bake, make the topping: Add the milk chocolate and white chocolate chips to two separate small, microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring between, until the chocolate is melted.
  7. Use a spoon to drizzle the milk and white chocolate over the blondies, or add each type of melted chocolate to a zip-top bag, snip an opening in the corner, and squeeze over the blondies in your desired pattern.
  8. Roughly chop the peppermint candies, or place in a zip-top bag and crush with a heavy cup or rolling pin. Sprinkle over the blondies.
  9. Slice the blondies into 16 squares. Store in an airtight container at room temperature for up to 4 days.
  10. Enjoy!

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