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White Chocolate Peppermint Blondies with Frosting

Greetings, holiday bakers! ‘Tis the season to indulge in the sweet side of life, and today I have just the recipe to make your festivities even more joyful – White Chocolate Peppermint Blondies with Frosting.

Blondies, cousins of brownies, are the perfect canvas for bringing the holiday vibes to life. In this recipe, I’m infusing them with the rich creaminess of white chocolate and a hint of peppermint. And to top it all off, a luscious cream cheese frosting that adds an extra layer of joy!

No need to be a master baker – this recipe keeps it simple, using common pantry ingredients.

White chocolate peppermint blondies with frosting

Ingredients you’ll need for these White Chocolate Blondies with Peppermint

This recipe used simple ingredients, found in any grocery store:

  • All-purpose flour. Provides structure, resulting in a soft and chewy texture.
  • Baking Soda. Acts as a leavening agent, giving the blondies a light and airy rise.
  • Cornstarch. Adds tenderness, creating a melt-in-your-mouth consistency.
  • Salt. It enhances flavors and balances sweetness, bringing out the richness of white chocolate and complementing the peppermint.
  • Unsalted butter. Provides moisture and gives a rich, buttery taste.
  • Granulated sugar. Sweetens and contributes to the golden brown color of the blondies.
  • Brown sugar. Adds moisture and complexity, enhancing chewiness and flavor.
  • Peppermint extract. Infuses with peppermint taste.
  • Vanilla extract. It enhances the overall flavor, complementing the white chocolate.
  • Eggs. Binds the ingredients, contributing to texture and structure.
  • White chocolate. Used as white chocolate chips and chunks for the blondies, and mixed with the frosting for a white chocolate flavor.
  • Cream cheese. Forms a tangy, creamy base for the frosting.
  • Powdered sugar. Sweetens and thickens the frosting, creating a smooth, sweet topping for the blondies.
  • Peppermint candies. Crushed, for garnish and to add to the minty flavor.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ins and substitutions

  1. Candy canes: Swap out crushed peppermint candies with crushed peppermint candies
  2. Drizzled blondies: Opt for a white chocolate drizzle as a delicious alternative to the cream cheese peppermint frosting.
  3. Dark Chocolate blondies: Exchange white chocolate for dark chocolate, for a richer and more intense flavor profile in your blondies.
  4. Toasted Coconut Blondies: Incorporate 3/4 cup toasted coconut flakes into the blondie batter for a tropical and nutty flavor.
  5. Espresso blondies: Add 2 teaspoons of finely ground espresso powder to the batter for a subtle coffee undertone.
  6. Nutty Blondies: Introduce a cup of chopped nuts, such as walnuts or pecans, for a crunch and a nutty flavor
White chocolate peppermint blondies with frosting

How to make these white chocolate blondies

White Chocolate Peppermint Blondies:

To make this perfect holiday treat, preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving parchment overhangs on two opposite sides; set it aside.

Next, whisk together the flour, baking soda, cornstarch, and salt in a separate medium bowl. 

In a large bowl of an electric mixer or stand mixer, cream butter with the sugars at medium-high speed for 2-3 minutes. Add the eggs, peppermint extract, and vanilla, mixing until just combined.

Incorporate the flour mixture into the wet mixture, beating at low speed, mixing until just combined, and being careful not to overmix—your dough will be quite thick. Gently fold in the white chocolate chunks and chips, ensuring an even distribution throughout the dough.

Transfer the dough to the prepared pan, smoothing it with a rubber spatula to form an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Allow the blondies to cool in the pan for 10 minutes before transferring them—lift blondies using the parchment paper overhang—to a wire rack for complete cooling.

White Chocolate peppermint frosting

While the blondies are cooling, start making the frosting. Melt the white chocolate either on the stove using a double boiler or in the microwave (in 30-second intervals). Let it cool until it’s pourable but not hot to the touch—check out these tips for melting chocolate properly.

Next, beat together the butter and cream cheese at medium speed for 1 minute, until creamy. Slowly add in the sifted powdered sugar, vanilla extract, peppermint extract, and salt, mixing until everything is combined.

Then, add the cooled melted chocolate and mix until everything comes together smoothly. Add more peppermint extract if necessary, to taste.

If the frosting seems too runny, pop it in the fridge for 5 to 10 minutes to let the chocolate set, then give it another beating until it reaches your preferred consistency.

Spread the frosting over your cooled blondies and sprinkle crushed peppermint candies on top. Cut them into squares or 16 equally-sized triangles, and dig in!

Expert Tips for these White Chocolate Peppermint Blondies with Frosting.

  1. Check Oven Temperature: Confirm that your oven temperature is accurate using an oven thermometer. An incorrect temperature can lead to uneven baking and affect the texture of your blondies.
  2. Room Temperature Ingredients: Let your eggs, butter, and any dairy sit out for a bit before you start. This helps everything mix together better and makes your blondies turn out nice and smooth.
  3. Don’t Overbeat: When you’re mixing the wet and dry ingredients together, don’t over-beat. Too much stirring can make your blondies tough. Mix until everything’s just combined for a chewy blondie.
  4. Check Oven Temperature: Keep an eye on your blondies near the end of baking time. If they bake too long, they can end up dry and crumbly. Stick a toothpick in the middle – it should come out with some moist crumbs but not gooey batter for the perfect blondie. They’ll finish setting up as they cool.
  5. Let Them Cool Before Frosting: Before frosting your blondies, let them cool all the way in the pan. This helps them set up nicely, and the frosting won’t get all melty on warm blondies.

Frequently Asked Questions

What’s the difference between a brownie and a blondie?

The difference between brownies and blondies is that brownies use cocoa powder or melted chocolate for a rich, dark flavor. They’re dense and fudgy with that classic deep brown color we all know.

Blondies on the other hand, instead of cocoa, are made with brown sugar, butter, and vanilla. Without the cocoa, they end up this nice golden-brown or caramel color, earning them the name “blondies.”

In a nutshell, brownies are your go-to for a dark, fudgy chocolate hit, while blondies are the buttery, caramel-flavored pals with a lighter, cake-like feel. 

How do I store my blondies?


Due to the cream cheese frosting, it’s advisable to store the blondies in the refrigerator. Place them in an airtight container or cover them tightly with plastic wrap. They will keep for 5-6 days refrigerated.

Can I freeze my blondies?

Yes, you can freeze your blondies!

To freeze, wrap each unfrosted blondie tightly in plastic wrap. This helps prevent freezer burn and keeps the blondies fresh.

Place the wrapped blondies in an airtight freezable container, in the freezer. If you’re stacking them, separate the layers with parchment paper to prevent sticking.
Blondies can generally be stored in the freezer for up to three months. Beyond this time, the quality may start to deteriorate.
When you’re ready to enjoy your blondies, remove them from the freezer and let them thaw in the refrigerator, then place them at room temperature for 1-2 hours. Frost and enjoy!

White chocolate peppermint blondies with frosting

Here’s a video of these White Chocolate Peppermint Blondies so you can see up-close texture and consistency.

Follow this link if you’re looking for more Christmas recipes or click the links below for some similar recipes:

Peppermint Hot Chocolate

Easy Candy Cane Ice Cream Recipe

Brownie Peppermint Cookies

Dark Chocolate Peppermint Bark

If you make this recipe, please be sure to give it a star rating and leave a comment!

White chocolate peppermint blondies with frosting
Print Recipe
5 from 4 votes

White Chocolate Peppermint Blondies with Frosting

Greetings, holiday bakers! 'Tis the season to indulge in the sweet side of life, and today I have just the recipe to make your festivities even more joyful – White Chocolate Peppermint Blondies with Frosting.
Blondies, cousins of brownies, are the perfect canvas for bringing the holiday vibes to life. In this recipe, I'm infusing them with the rich creaminess of white chocolate and a hint of peppermint. And to top it all off, a luscious cream cheese frosting that adds an extra layer of joy!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Brownies and Bars
Cuisine: American
Keyword: Maria Corcuera, peppermint frosting, sweet fix baker, white chocolate blondies, white chocolate peppermint blondies, white chocolate peppermint blondies with frosting
Servings: 16 triangles

Equipment

  • 1 8×8 inch baking pan
  • 1 sheet parchment paper

Ingredients

Blondies

  • 2 ½ cup all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1 cup unsalted butter melted and cooled
  • 1/2 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 Large eggs room temperature
  • 3 drops peppermint extract
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chunks or chips I used 1/2 cup coarsley chopped chocolate and 1/2 cup chocolate chips

Frosting

  • 1/3 cup white chocolate melted and cooled
  • 1/2 cup unsalted butter slightly colder than room temperature
  • 4 ounces full-fat cream cheese slightly colder than room temperature
  • 2 cups powdered sugar spooned and leveled, then sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract or more, to taste
  • 3/4 teaspoon salt
  • 1/3 cup peppermint candy crushed

Instructions

Blondies

  • Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving parchment overhangs on two opposite sides; set it aside.
  • Next, whisk together the flour, baking soda, cornstarch, and salt in a separate medium bowl. 
    2 ½ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1 teaspoon salt
  • In a large bowl of an electric mixer or stand mixer, cream butter with the sugars at medium-high speed for 2-3 minutes.
    1 cup unsalted butter, 1/2 cup granulated sugar, 1 cup brown sugar
  • Add the eggs, peppermint extract, and vanilla, mixing until just combined.
    3 drops peppermint extract, 2 teaspoons vanilla extract, 2 Large eggs
  • Incorporate the flour mixture into the wet mixture, beating at low speed, mixing until just combined, and being careful not to overmix—your dough will be quite thick.
    Gently fold in the white chocolate chunks and chips, ensuring an even distribution throughout the dough.
    1 cup white chocolate chunks or chips
  • Transfer the dough to the prepared pan, smoothing it with a rubber spatula to form an even layer.
    Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but no wet batter. Allow the blondies to cool in the pan for 10 minutes before transferring them—lift blondies using the parchment paper overhang—to a wire rack for complete cooling.

Frosting

  • Melt the white chocolate either on the stove using a double boiler or in the microwave (in 30-second intervals). Let it cool until it's pourable but not hot to the touch—check out these tips for melting chocolate properly.
    1/3 cup white chocolate
  • Next, beat together the butter and cream cheese at medium speed for 1 minute, until creamy.
    1/2 cup unsalted butter, 4 ounces full-fat cream cheese
  • Slowly add in the sifted powdered sugar, vanilla extract, peppermint extract, and salt, mixing until everything is combined.
    2 cups powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon peppermint extract, 3/4 teaspoon salt
  • Then, add the cooled melted chocolate and mix until everything comes together smoothly. Add more peppermint extract if necessary, to taste.
    If the frosting seems too runny, pop it in the fridge for 5 to 10 minutes to let the chocolate set, then give it another beating until it reaches your preferred consistency.
  • Spread the frosting over your cooled blondies and sprinkle crushed peppermint candies on top. Cut them into squares or 16 equally-sized triangles, and dig in!
    1/3 cup peppermint candy

Video

Notes

Expert Tips
  1. Check Oven Temperature: Confirm that your oven temperature is accurate using an oven thermometer. An incorrect temperature can lead to uneven baking and affect the texture of your blondies.
  2. Room Temperature Ingredients: Let your eggs, butter, and any dairy sit out for a bit before you start. This helps everything mix together better and makes your blondies turn out nice and smooth.
  3. Don’t Overbeat: When you’re mixing the wet and dry ingredients together, don’t over-beat. Too much stirring can make your blondies tough. Mix until everything’s just combined for a chewy blondie.
  4. Check Oven Temperature: Keep an eye on your blondies near the end of baking time. If they bake too long, they can end up dry and crumbly. Stick a toothpick in the middle – it should come out with some moist crumbs but not gooey batter for the perfect blondie. They’ll finish setting up as they cool.
  5. Let Them Cool Before Frosting: Before frosting your blondies, let them cool all the way in the pan. This helps them set up nicely, and the frosting won’t get all melty on warm blondies.

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