Take blondies to the next level by adding mint sandwich cookies and peppermint extract.
These would be perfect for a St. Patrick's Day party!
It's been a while since I made bar desserts. I've been so focused on homemade ice cream (and muffins, naturally) that my square baking pan has been ignored.
This is one of those super easy, festive desserts that you can customize to your liking. I used mint chocolate sandwich cookies for mine because that is what I had in the pantry. You can different types of flavored sandwich cookies depending on your tastes.
Mint cookies and cream blondies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup mint sandwich cookies, chopped and divided
- 1 cup white chocolate chips
Preheat your oven to 350 degrees F.
Grease and line an 8"x8" pan with two sheets of parchment paper (criss-cross them), leaving overhangs on both sides so you can easily lift the bars out once baked. Set aside.
In a medium sized bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3-4 minutes.
Add the egg, vanilla and mint extracts and beat until well incorporated. Turn the mixer to low and slowly add the dry ingredients. Mix until everything is just incorporated. Turn the mixer off.
Using a rubber spatula or wooden spoon, fold in about 3/4 cup of the chopped sandwich cookies and the white chocolate chips by hand.
Transfer the batter to your prepared pan and press the batter down so it is even. Add the remaining chopped cookies and bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the bars to cool completely before cutting and serving. To cut, simply lift the parchment paper from the pan, transfer to a flat surface and slice.
Bars should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days, if they even last that long.
Yield: One 8"x8" pan; about 16 bars
Source: Barely adapted from Tracey's Culinary Adventures