Categories: Christmas cookies

Ingredients

• 1 1/2 cups unsalted butter
• 2 cups firmly packed light brown sugar
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp kosher salt
• 4 large eggs, room temp
• 2 tsp vanilla extract
• 1/2 tsp peppermint extract
• 3 cups all-purpose flour
• 1 cup white chocolate chips
• Peppermint Frosting (see recipe)
• Garnish: crushed soft peppermint candies

Directions

1. Preheat oven to 350. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.

2. In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns golden brown, and has a nutty aroma, 5-10 minutes. Pour into a small bowl, and let cool for 5 minutes.

3. In a large bowl, whisk together sugars, baking powder, and salt. Gradually add browned butter, whisking just until combined. Add eggs, one at a time, whisking well after each addition. Stir in extracts. Fold in flour just until combined. Fold in white chocolate chips. Spread batter into prepared pan.

4. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 40-45 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan.

5. Spread Peppermint Frosting onto blondie and cut into bars. Garnish with candy.

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