These peanut butter blondies are soft, chewy, rich, and sinfully delicious. With peanuts, peanut butter chips, and peanut butter cups, every bite is bursting with peanut butter flavor!
I’m obsessed with all things peanut butter, and these blondies are my new favorite treat! I adapted the recipe from this Test Kitchen cookbook. The first time I made them, I used chunky peanut butter like they suggested, but they were a bit crumbly.
I made them again with creamy peanut butter, and added peanut butter cups. I also sprinkled some of the peanuts, chips, and PB cups on top. Absolute perfection!
I’ve made them two more times since then, and they are always devoured in minutes. Peanut butter lovers, this peanut butter blondies recipe will knock your socks off!
Why You’ll Love These Peanut Butter Blondies
- Soft and chewy in the center, crunchy on the edges
- Easy to whip up in one bowl, no electric mixer needed
- Roasted peanuts add nutty flavor and a tasty crunch
- Peanut butter chips and peanut butter cups make them extra decadent!
How to Make Peanut Butter Blondies
- PREP: Line a 9×13 inch pan with aluminum foil or parchment, then spray with cooking spray. Preheat the oven to 350 degrees. Chop the peanut butter cups and peanuts.
- WET INGREDIENTS: Melt the butter in a large mixing bowl. Whisk the melted butter and brown sugar till all lumps are gone, then whisk in the eggs, vanilla, and peanut butter.
- DRY INGREDIENTS: Add the flour, baking powder, and salt to the peanut butter mixture. Stir gently, then fold in the peanut butter chips, peanuts, and chopped peanut butter cups.
- ASSEMBLE: Spread the blondie batter in the pan. Sprinkle the chopped peanuts, peanut butter cups, and peanut butter chips over the top.
- BAKE: Bake in a preheated oven at 350° for 30-35 minutes, or just until the middle is set.
Serve warm or at room temperature.
Tips for Making the Best Peanut Butter Blondies
- Use creamy peanut butter. If all you have is chunky peanut butter, you will need to use 3/4 cup or your bars will be dry.
- Don’t overbake. The key to soft and chewy peanut butter blondies is taking them out of the oven when the center is just set.
- Line the pan with parchment. This makes both cutting and cleanup easier.
- Measure the flour correctly. Too much flour can result in dry, cakey blondies. For the most accurate measurement, use a kitchen scale to measure the flour.
- Personalize the add-ins. To make bars that YOU love, add or subtract any of the mix-ins!
Variations:
- You can use milk chocolate chips or white chocolate chips in place of or in addition to the peanut butter chips.
- Use chocolate chunks instead of the peanut butter cups.
- A little bit of flaky sea salt sprinkled over the top is tasty.
- For fun fall or Halloween color, add Reese’s Pieces.
- Any candy with peanuts would be tasty. You could try chopped Snickers, Butterfingers, or peanut M&M’s.
Frequently Asked Questions
Can I use crunchy peanut butter?
Creamy peanut butter works best, but if all you have is chunky peanut butter, you will need to increase the amount of peanut butter to at least 3/4 cup, or your bars will be dry and crumbly.
How do I know when my blondies are done?
The edges should look set and lightly golden, while the center should be set but still soft. A toothpick inserted near the center should come out with a few moist crumbs rather than wet batter.
Can I freeze peanut butter blondies?
Yes! Once completely cooled, wrap the blondies tightly in plastic wrap and place them in a freezer-safe container or bag. Let them thaw at room temperature.
More peanut butter desserts:
- Peanut Butter Chocolate Chip Cookies
- Reese’s Ice Cream
- Peanut Butter Cupcakes with Peanut Butter Frosting
- Rice Krispie Peanut Butter Balls
- Buckeye Brownie
- Peanut Butter Cookie Lasagna
- Peanut M&M Cookie Recipe
- Crumbl Peanut Butter Cookie Recipe
Loaded Peanut Butter Blondie Recipe
Equipment
Ingredients
Blondies:
- ½ cup salted butter, melted
- 1 ½ cups light brown sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- ½ cup creamy peanut butter
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup peanut butter chips
- ¼ cup roasted, salted peanuts, chopped
- 6 miniature peanut butter cups, chopped
Topping:
- 2 Tbsp peanut butter chips
- 2 Tbsp roasted, salted peanuts
- 5 miniature peanut butter cups, chopped
Instructions
- Line a 9×13" pan with parchment paper or foil; spray with cooking spray. Preheat your oven to 350°. Chop the peanuts and peanut butter cups.
- Melt the butter in a large bowl, preferably glass. Whisk in the brown sugar. Add the eggs, vanilla, and peanut butter; whisk until smooth.
- Add the flour, baking powder, and salt. Stir gently just until barely combined. Fold in the peanut butter chips, chopped peanuts, and chopped peanut butter cups.
- Spread the blondie dough in the prepared pan. Sprinkle the peanut butter chips, peanuts, and peanut butter cups over the top.
- Bake at 350 degrees for about 32 minutes, or until light golden brown. The middle should barely be set.
- Place the baking dish on a wire rack to cool. Bars will cut more cleanly after they have cooled completely, but you can eat them after 10 minutes.
Notes
- If you use chunky peanut butter, you will need at least 3/4 cup.
- You can store the blondies at room temperature for up to a week in an airtight container.
Nutrition
These homemade peanut butter blondies are perfect for bake sales, potlucks, lunchbox treats, or simply satisfying a peanut butter craving!
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