Peppermint Chocolate Chip Blondies – Easy Holiday Dessert Bars

These peppermint chocolate chip blondies combine the chewy texture of a classic blondies recipe with the bold flavor of peppermint dessert bars. Crushed candy canes and dark chocolate chips bring the cool crunch and warm richness found in peppermint brownies and peppermint bark brownies. This recipe works well for cookie trays, holiday bake sales, or a quiet weekend treat.

The Ratio That Keeps These Blondies Soft, Not Cakey

Every good blondie starts with melted butter and brown sugar. This one keeps a 1:1 ratio of butter to sugar by weight, which matters more than it seems. The melted butter bonds with the brown sugar to form a dense, rich base that stays moist without needing extra liquid.

I use 2 cups of flour with just ½ teaspoon of baking powder. This keeps them structured without puffing up like cake. Over-aerated blondies rise too high and dry out fast. These stay soft because the leavening is restrained, and the fat-to-flour ratio stays high.

Why Crushed Peppermint Works Better Than Extract

I’ve tested this with peppermint extract. It sharpens the flavor but turns too medicinal in baked form. Crushed peppermint candies melt slightly during baking, leaving just the right amount of texture and coolness.

The trick is to crush them small enough that they don’t sink or create soggy pockets. I use a rolling pin over a sealed bag, stopping when the biggest bits are pea-sized. If you only have soft peppermint puffs, they’ll work, but the bars might turn a little gooier.

Ingredient Breakdown: Why Each Choice Matters

I use light brown sugar here instead of white. The moisture from the molasses gives the bars that dense, chewy finish. White sugar would dry them out faster.

Dark or semisweet chocolate chips balance the sweetness of the blondie base. Milk chocolate tends to blur into the peppermint and disappear. I go with 1 ¼ cups inside the batter, then add a few more chips on top before baking for visual texture.

Crushed peppermint candies break up the richness. They add contrast both in color and bite. You can swap with peppermint baking chips, but I find they melt a little too fast and lose their crunch. These blondies share that same satisfying contrast I love in these Peppermint Chocolate Chip Cookies.

Step by Step: Sensory Cues and Timing That Matter

Melt the butter but let it cool slightly. If it’s too hot, it can cook the eggs and dull the shine of the batter. Whisk the brown sugar until it looks like a thick caramel sauce.

Add the eggs one at a time, watching the texture shift to glossy and elastic. Stir in vanilla, then fold in dry ingredients. Mix just until combined overmixing at this point leads to tough bars.

Fold in the mix-ins gently. You want even distribution without breaking the candy pieces further. Pour the batter into a parchment-lined pan, smoothing the top. A few extra chocolate chips and peppermint chunks on top help with presentation, similar to the look I aim for in these Peppermint Chocolate Chip Cookie Bars.

How to Know When They’re Baked Just Right

Look for a light golden top with barely firm edges. A toothpick near the center should come out with a few moist crumbs. If it’s clean, they’re overbaked.

The edges will firm first, so check the center after 25 minutes. I often rotate the pan once during baking if my oven runs uneven. Let them cool fully before slicing. Refrigerating for 15 minutes helps get clean, bakery-style bars.

Common Issues and How to Fix Them

Blondies turn out dry when overbaked or if the flour is packed too tightly. Always spoon and level your flour.

If your bars sink too much in the center, the butter may have been too hot or the sugar not fully dissolved. Let the butter cool and whisk well before adding eggs.

Too hard? They likely cooled uncovered in the fridge too long. Store them in an airtight container once fully cooled.

Ways to Adjust This Recipe for Variety

Swap the crushed peppermint for ¾ cup chopped Andes mints for a chocolate mint twist.

Add ½ teaspoon espresso powder to deepen the chocolate flavor if you like a darker profile.

Use white chocolate chips instead of dark for something closer to these Peppermint Bark White Chocolate Mousse Cheesecakes.

How to Store and Freeze Without Drying Them Out

On the counter, these stay soft for up to four days in an airtight container. In the fridge, up to one week.

To freeze, wrap individual bars in parchment and place in a zip bag. Freeze up to two months. Thaw at room temperature for 30 minutes or microwave for 10 seconds.

Notes From Testing That Make a Difference

Don’t use foil in the pan. Parchment is easier to lift and keeps the sides from crisping.

Use a metal 9×13 pan. Glass bakes slower and can lead to undercooked centers.

Crush the peppermint just before using it. If stored too long, it absorbs moisture and clumps.

Mix the batter by hand. Stand mixers overwork the flour too quickly.

Serving Ideas Beyond the Tray

Cut into small squares and serve with hot cocoa. Crumble into bowls of vanilla ice cream.

Serve on a tray with Peppermint Cheesecake Mousse Cups. Wrap in parchment and twine for edible gifts.

Stack in layers with wax paper for holiday cookie boxes.

Save This Recipe and Share What You Tried

Add this to your Christmas dessert board now so you don’t lose it. Pin it for later and tell me—did you try a variation or keep it classic?

Leave a comment with your thoughts or questions. I always read them.