A delightfully minty cookies and cream blondie that will make you think of candy canes and wrapped presents!
Author: Eva Bakes
1 and 1/4cupsall-purpose flour
3/4stick (6 Tablespoons)unsalted buttermelted
1/4cuplight brown sugarpacked
6mint sandwich cookieschopped
Preheat your oven to 325 degrees F.
Generously grease or line a standard 8"x8" baking pan and set aside.
In a large bowl, whisk together the flour, salt and baking soda. Set aside.
In a medium sized bowl, mix together the melted butter and sugars until well incorporated. Add the egg and peppermint extract and mix well. Transfer the content to the large bowl with the dry ingredients and fold until a few dry streaks remain. Add in the peppermint chips and chopped cookies and mix until everything just comes together - do not over mix.
Bake in your preheated oven for about 20-25 minutes or until the sides are golden brown and the center is slightly soft (and a bit underdone). Allow the bars to cool completely before slicing and serving.
Store the bars in an airtight container at room temperature or in the refrigerator. They will keep for about a week.Source: Adapted from Baker By Nature