If you want a chewy dessert filled with creamy peanut butter and the perfect touch of chocolate, these Peanut Butter Blondies are sure to hit the spot.
I enjoy taking classic treats and adding a fresh twist, and that’s what I did here. These blondies are finished with chopped Reese’s Peanut Butter Cups for an extra hit of peanut butter and chocolate that lifts them to the next level.
I adore peanut butter—creamy or crunchy. Whether straight from a spoon, paired with jam in a sandwich, folded into cookies, or baked into these warm, chewy blondies, it never disappoints.
This simple dessert disappears fast — friends and family will keep coming back for more.
If someone isn’t a huge chocolate fan, the semi-sweet chips add just enough chocolate to complement the rich peanut butter without overpowering the blondies.
Some people prefer to remove each peanut butter cup from the top before taking a bite, while others love the combination of chopped Reese’s in every chewy piece. Whichever you choose, each bite delivers peanut butter and chocolate goodness.
- These blondies stay moist and chewy for several days if they last that long.
- They take only about 30 minutes from start to finish.
- This is a standout blondie recipe thanks to the addition of chopped Reese’s Peanut Butter Cups.
- Perfect for weeknight desserts, parties, or an anytime treat.
- Chewy, easy to make, and irresistible.
Peanut Butter Blondie Ingredient Notes:
See the recipe card below for exact ingredient amounts and the full recipe.
- Dark brown sugar: Adds a deeper color and richer flavor to the blondies.
- Peanut butter: Creamy works beautifully for a smooth texture; swap in crunchy for added nutty bites if you prefer.
- Chocolate chips: Semi-sweet chips create little pockets of chocolate. If you want a more intense chocolate flavor, use dark chocolate with higher cocoa content.
- Milk: Whole milk gives the best richness, but 2% works as a 1:1 substitute.
Step by Step Directions
Full instructions are available in the recipe card below.
- Preheat oven to 350°F.
- Whisk together the dry ingredients (flour, sugar, salt, baking powder) in a bowl and set aside.
- In a separate bowl, mix the brown sugar, peanut butter, eggs, melted butter, milk, and vanilla until smooth.
- Add the peanut butter mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips.
- Spread the batter evenly into a prepared 9×9-inch pan and top with chopped Reese’s pieces.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs, then cool, cut, and enjoy.
Expert Tips and Variations:
- Use creamy peanut butter for a smooth texture, or swap with crunchy peanut butter for added bite.
- This recipe is written for a 9×9-inch pan. If using a glass pan, reduce oven temperature by 25°F and allow additional bake time since glass retains heat differently.
- Freeze baked blondies in an airtight container for up to 3 months to keep on hand.
- To double the recipe, bake in a 9×13-inch pan; baking time may increase slightly since the bars will be thicker.
FAQ
What kind of peanut butter should I use?
Creamy, no-stir peanut butter yields the best texture, but crunchy is a great option if you want more texture.
What other candy can I use in these blondies?
Feel free to swap in seasonal or favorite candies: Reese’s Pieces for color and crunch, Reese’s Eggs for Easter, or candy corn for fall variations.
Can I use different types of nut butter?
Yes. Almond, cashew, or pecan butters can work, as can nut-free alternatives like sunflower seed butter. Note that flavor and texture may vary from peanut butter.
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9×9 inch pan
REESE’s Miniature Cups
Before You Begin! If you make this, please leave a review and rating so others know how it turned out.
Peanut Butter Blondies
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Ingredients
- 1 1/4 cup flour
- 1/2 cup sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/3 cup creamy peanut butter
- 1/2 cup dark brown sugar, packed
- 2 large eggs, lightly beaten
- 1/4 cup unsalted butter, 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 (more as desired)
Last step! If you make this, please leave a review and rating to let others know how it turned out.
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- In a separate bowl, combine the creamy peanut butter, dark brown sugar, eggs, melted butter, milk, and vanilla until smooth.
- Stir the peanut butter mixture into the dry ingredients until just combined.
- Fold in the semisweet chocolate chips.
- Spray a 9×9-inch baking pan with baking spray. Spread the batter evenly into the pan and top with the chopped Reese’s mini cups.
- Bake 19–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If using a glass pan, allow extra baking time.
- Cool on a wire rack, cut into squares, and enjoy.
Notes
- Freeze in a freezer-safe container for up to 3 months.
- Swap creamy peanut butter for crunchy if you prefer more texture. You can also try almond or other nut butters.
- Warming peanut butter briefly in the microwave (about 30 seconds) can make it easier to mix into the batter.
- Sprinkling flaky sea salt on top is a tasty optional finishing touch.
- If using a glass 9×9-inch pan, reduce oven temperature by 25°F and allow extra bake time.
Nutrition Information
Nutritional information is an estimate and should be used as a guideline only.