Chewy, studded with chocolate chips and with an intense peanut butter flavor, these peanut butter blondies are whipped up in one bowl and ready in around 30 mins!

overhead image of sliced blondies with chocolate chips

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 Peanut butter and chocolate have long been a favorite pairing and these Peanut Butter Blondies marry them up perfectly. Dense, with a chewy texture, each bite is heavenly! It’s an easy treat or dessert, that won’t last long!

Why these are so good

  • An easy dessert. You can mix it all up in one bowl and then leave to bake for just 25 mins. An easy batch of yum!
  • Packed with peanuts! Mixing peanut butter chips with honey roasted peanuts, these bars deliver a real peanut punch! Did I mention peanuts?
  • Downright delicious. Dense and chewy, packed with chocolate and peanut butter, these are the ultimate treat.

Ingredients

  • All Purpose Flour
  • Salt: Table salt and coarse salt.
  • Baking Soda
  • Unsalted Butter
  • Sugar: Light and dark.
  • Eggs: Large. Ideally free range/organic.
  • Chips: Milk chocolate and peanut butter.
  • Vanilla Extract
  • Peanuts: Salted honey roasted, divided.

How to make these Peanut Butter Blondies

Be sure to scroll to the bottom for the full recipe

In a bowl, whisk flour, salts and baking soda. Then melt butter in a pan, allow to cool and add the sugar. Allow to cool, then add eggs and vanilla, whisk until smooth.

Stir in the flour mix, with half the chips and peanuts. Then pour batter evenly in a baking tray and cook for 25-35 mins.

Transfer to a rack, cool and enjoy!

overhead image of peanut butter blondies
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sliced blondies side shot

What are Blondies?

Blondies are typically brownies without chocolate. They’re soft and a bit fudgy like a brownie, but they’re traditionally flavored with vanilla and brown sugar instead. 

For this recipe I broke the blondie law and added chocolate and peanut butter – the best of both worlds!

overhead image of sliced blondies
stacked blondies on wire rack

Can I make blondies ahead of time

You can indeed. Prep the cookie dough the day before, and then just press into the baking dish when ready to bake. Makes dessert quick and easy!

Storing these Peanut Butter Blondies

Store blondies covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.

Wrap your blondies individually in foil and then place them in a freezer-proof bag.

You can also freeze the dough for up to three months. Just remove and press into pan when softened.

sliced blondies with chocolate chips and peanut butter chips
stacked chocolate peanut butter blondies on baking rack

Top Tips for Peanut Butter Blondies

  • To make more gooey, under-bake the blondies just a tad, if you aren’t into the gooey, just bake longer. You may want to cover the dish for part of the baking time to keep the tops from getting too brown.
  • The recipe can be doubled and baked in a 9×13-inch baking pan. Add 5-10 minutes to bake time.
  • So delicious served warm with a scoop of ice cream, drizzled with caramel sauce and sprinkled with peanuts.
  • These freeze great so you can prep ahead. Allow to defrost on the counter before gobbling up!
stacked peanut butter chocolate chip blondies

Other delicious desserts

Have you tried these Peanut Butter Blondies? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Recipe Card

Chocolate Chip Peanut Butter Blondies Recipe

4.60 from 35 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 bars
Author: Becky Hardin
overhead image of sliced blondies with chocolate chips
Chewy, studded with chocolate chips and with an intense peanut butter flavor, these peanut butter blondies are whipped up in one bowl and ready in around 30 mins!
Save this recipe!
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Equipment

Ingredients 

  • 1 cup all-purpose flour 120 grams
  • 1 teaspoon kosher salt 3 grams
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter 113 grams (1 stick)
  • ½ cup dark brown sugar 107 grams
  • ¾ cup light brown sugar 160 grams
  • 2 large eggs 100 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup milk chocolate chips 85 grams, divided
  • ½ cup peanut butter chips 85 grams, divided
  • ½ cup salted honey roasted peanuts 71 grams, divided

Instructions 

  • Adjust oven rack to middle position and preheat oven to 350°F. Spray an 8×8-inch square baking pan with nonstick cooking spray.
  • In a medium mixing bowl, whisk the flour, salts, and baking soda together. Set aside.
    1 cup all-purpose flour, 1 teaspoon kosher salt, ¼ teaspoon coarse sea salt, ¼ teaspoon baking soda
  • In a heavy, large saucepan set over low heat, melt butter. Remove from heat and add brown sugars.
    ½ cup unsalted butter, ½ cup dark brown sugar, ¾ cup light brown sugar
  • Cool mixture for 2 minutes and add eggs and vanilla; whisk until smooth.
    2 large eggs, 1 teaspoon pure vanilla extract
  • Use a rubber spatula to stir in the flour mixture and half of the chocolate and the peanut butter chips. Also, add half of the peanuts, if using.
    ½ cup milk chocolate chips, ½ cup peanut butter chips, ½ cup salted honey roasted peanuts
  • Spread batter evenly in the prepared pan and sprinkle with the remaining chips and peanuts.
  • Bake at 350°F for 25-35 minutes or until a toothpick inserted in the center comes out clean – the edges should just begin to pull away from the sides of the pan.
  • Transfer the Blondies to a cooling rack and leave in the pan to cool completely.

Becky’s Tips

Inspired by Bon Appetit, July 2009 magazine
  • To make more gooey, under-bake the blondies just a tad, if you aren’t into the gooey, just bake longer. You may want to cover the dish for part of the baking time to keep the tops from getting too brown.
  • The recipe can be doubled and baked in a 9×13-inch baking pan. Add 5-10 minutes to bake time.
  • So delicious served warm with a scoop of ice cream, drizzled with caramel sauce and sprinkled with peanuts.
  • These freeze great so you can prep ahead. Allow to defrost on the counter before gobbling up!
Storage: Store chocolate chip peanut butter blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Serving: 1barCalories: 303kcalCarbohydrates: 39gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 327mgPotassium: 103mgFiber: 1gSugar: 28gVitamin A: 281IUCalcium: 34mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.60 from 35 votes (35 ratings without comment)
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