Peanut Butter Blondies
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If you are craving something chewy, filled with creamy peanut butter, and with the the right amount of chocolate, then my Peanut Butter Blondies will top the list for satisfying your sweet tooth cravings.
I love taking something great and putting a new twist on it and that’s just what I did with these Peanut Butter Blondies. In 1928, Harry Burnett Reese invented the Reese’s Peanut Butter Cup in the basement of his home, and almost one hundred years later, these loved-by-many Reese’s Peanut Butter Cups top off my Peanut Butter Blondies like a crown jewel.
I love peanut butter. Creamy or crunchy, licking it right off of a spoon, mixed with honey, Peanut Butter Cup Cookies, a gooey peanut butter and jelly sandwich, or my new favorite, a right-out-of-the-oven, chewy, chocolate, Peanut Butter Blondie.
This easy to make dessert will be gobbled up by friends and family so quickly that you will be taking requests to make more!
If someone isn’t a huge chocolate fan, these blondies have just the right balance of semi-sweet chocolate chips that compliment the chewy goodness of the Peanut Butter Blondies.
Some Reese’s lovers, take the time to pick off each yummy peanut butter cup from the top of the blondie, and then bite into the chewy, peanut buttery bar. Others enjoy the perfect combination of the Reese’s Peanut Butter Cup with every chewy bite.
No matter how you eat these, every bite explodes with your favorite flavors of peanut butter and chocolate.
- These Peanut Butter Blondies will be perfectly moist for several days…if they last that long!
- They only take 30 minutes to make!
- This is the ultimate Blondie recipe since it incorporates Reese’s Peanut Butter Cups too.
- It’s the perfect treat for a weeknight dessert, parties, or just because.
- Chewy, simply, easy to make and eat!
Peanut Butter Blondie Ingredient Notes:
Be sure to scroll down to the recipe card for the full list of ingredients and measurements.
- Dark Brown Sugar: using dark brown sugar will helps give the blondies a slightly darker color, and a more robust taste.
- Peanut Butter: I love using a creamy peanut butter for this recipe but feel free to substitute crunchy peanut butter to boost the texture with a little nutty crunch.
- Chocolate Chips: Semi-Sweet Chocolate Chips give you distinct pockets of semi-sweet chocolate but if you are looking for a healthier chocolate option, substitute dark chocolate with a high cocoa content.
- Milk: I use whole milk, but you can use 2% as a 1:1 replacement.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Combine all dry, white ingredients in a bowl, whisk together and set aside.
- In another bowl, combine brown sugar, creamy peanut butter and all wet ingredients.
- Next add the peanut butter mixture to the dry ingredients and stir to combine.
- Fold in the chocolate chips
- Spread mixture evenly into the baking pan.
- Top with chopped Reese’s pieces
- Bake until toothpick inserted comes out with a few moist crumbs, cool, cut & enjoy!
Expert Tips and Variations:
- I love using creamy peanut butter, but if you like a little more crunch to your cookie you can always substitute crunchy peanut butter for the creamy.
- This recipe calls for a 9×9 inch pan (I use a non-stick aluminum), but if you choose to use a 9×9 inch glass pan, reduce the oven temperature by 25 degrees. The cooking time also might take a bit longer since glass slows the flow of heat between the oven’s air and the blondie batter.
- If you want to keep a supply of these yummy blondies on hand, you can freeze them for up to 3 months.
- Need to double the recipe? You can use a 9×13 inch pan, just watch the baking time as these blondies will be slighter thicker and will need a little longer to bake.
FAQ
What kind of peanut butter should I use?
Creamy, no-stir is the best. But you can use crunchy too if you’re craving more texture!
What other candy can I use in these blondies?
These blondies can be dressed up for several different times of the year. Reese’s Pieces add lots of color and additional crunch; Reese’s Peanut Butter Eggs help out the Easter Bunny for Easter; and you can even try candy corn for the fall.
Can I use different types of nut butter?
I think that would be just fine. Just note, I have not tested with other nut butters so I cannot guarentee the texture will be the same as with peanut butter. Some options you can try are: tree nut butters, such as almond butter, cashew butter, or even pecan butter. There are also several nut-free butters that you can play around with: Sunflower Seed Butter, Tahini, Cookie Butter, or Soynut Butter. Just keep in mind that some of these options may have a stronger flavor than the peanut butter.
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Peanut Butter Blondies
Ingredients
- 1 1/4 cup flour
- 1/2 cup sugar
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/3 cup peanut butter, creamy
- 1/2 cup dark brown sugar, packed
- 2 large eggs, lightly beaten
- 1/4 cup butter, unsalted, melted and slightly cooled
- 2 Tbsp. whole milk
- 1 tsp. vanilla
- 1/2 cup semisweet chocolate chips
- 1/2 cup Reese's miniature cups, chopped (or more as desired to cover the top of the blondes prior to baking)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the flour, white sugar, salt and baking powder until combined.1 1/4 cup flour, 1/2 cup sugar, 1 tsp. salt, 1/2 tsp. baking powder
- In another medium sized bowl, combine creamy peanut butter, brown sugar, eggs, butter, milk and vanilla extract until smooth.1/3 cup peanut butter, creamy, 1/2 cup dark brown sugar, packed, 2 large eggs, lightly beaten, 1/4 cup butter, unsalted, melted and slightly cooled, 2 Tbsp. whole milk, 1 tsp. vanilla
- Add peanut butter mixture to flour mixture and stir until combined with a rubber spatula.
- Fold in chocolate chips.1/2 cup semisweet chocolate chips
- Spray a 9×9 inch aluminum square baking pan with baking spray.
- Turn batter into pan and spread evenly. Top with chopped Reese's mini cup pieces over batter.1/2 cup Reese's miniature cups, chopped (or more as desired to cover the top of the blondes prior to baking)
- Bake for 19-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. (*Note: if baking in a glass pan, baking time will be increased).
- Cool on a wire rack, cut and enjoy!
Video
Notes
- Freeze in a freezer safe container for up to 3 months.
- I love using creamy peanut butter, but if you like a little more crunch to your cookie you can always substitute crunchy peanut butter for the creamy. Or, use almond butter or your favorite nut butter.
- Pop the peanut butter in the microwave for about 30 seconds so it gets melty and drippy so it’s easier to whisk into the other ingredients.
- Top with flaky sea salt (such as Maldon) as an optional finishing touch!
- This recipe calls for a 9×9 inch pan (I use a non-stick aluminum), but if you choose to use a 9×9 inch glass pan, reduce the oven temperature by 25 degrees. The cooking time also might take a bit longer since glass slows the flow of heat between the oven’s air and the blondie batter.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Krolls Korner does it again! These blondies came out amazing. I used a glass pan and followed the note to reduce oven temp. This added about 15 mins to total cook time. Blondies came out perfectly! I will definitely make this recipe again.
My grandson and I loved making and eating these peanut butter blondies! Delicious!
They look great!! Thank you! 🙂
Growing up my fave candy was Reese cups. Blondies are an easy treat to make. Put them together and there’s music in the air. I did make a batch and as a wee lad of 76 years old I thought it better to share with friends than wake up in a diabetic shock. Problem: now one of the people with whom I shared them has requested them every time he is within earshot. Thanks for a wonderful recipe, I think? I’ll upload the next ones
yay! Thanks so much!
These are amazing! Love the flavor of these. I’ll be making more to freeze.
Hi Nicole! I am so glad you enjoyed them. Thanks so much! (Now I want to make some to stash in the freezer too! hehe)
Oh my so glad I found this recipe, these peanut butter blondies are absolutely delicious, cant wait to make them again!!
These are the most delectable and drool worthy peanut butter blondies I have ever seen. I will be making these ASAP!
Why have I never thought to add peanut butter?? These blondies are everything I love about dessert!
We made a pan for our office holiday party and it disappeared quickly! SO delicious I might have had three pieces 🙂 Thanks!
OMG You’re speaking my love language with these Pb blondies..and pb cups?? Gonna make these ASAP!