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.
Table of contents
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!
- 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
- 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.
Creamy, no-stir is the best. But you can use crunchy too if you’re craving more texture!
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.
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.
HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Peanut Butter Blondies
- 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)
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the flour, white sugar, salt and baking powder until combined.
- In another medium sized bowl, combine creamy peanut butter, brown sugar, eggs, butter, milk and vanilla extract until smooth.
- Add peanut butter mixture to flour mixture and stir until combined with a rubber spatula.
- Fold in 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.
- 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!
- Freeze in a freezer safe container for up to 3 months.
- I love using creamy , but if you like a little more crunch to your cookie you can always substitute crunchy 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 (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.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie