These blondies strike the right balance between peanut-butter-forward comfort and the nostalgic crunch of Nutter Butter cookies. They’re dense, buttery, and studded with chips that melt into pockets of sweet, nutty flavor. If you like brownies but want something sunnier and a touch silkier, this is your recipe.

I test recipes the way I cook at home: pragmatic, a few shortcuts, and plenty of little tricks to make the result reliable. This version uses store-bought Nutter Butters for texture, plus butterscotch and peanut butter chips for layers of flavor. The top gets a glossy, spreadable peanut-butter-chip frosting that sets into an irresistible blanket.

Below you’ll find a precise shopping and gear guide, the ingredients exactly as used, step-by-step instructions, common mistakes to avoid, make-ahead tips, and a handful of variations you can try with what’s already on hand. No fluff—just workable advice so your pan comes out perfect the first time.

Your Shopping Guide

Shop for quality where it matters: real butter, fresh eggs, and a reliable bag of peanut butter chips. The Nutter Butters are essential—use the familiar sandwich cookies labeled Nutter Butter. Butterscotch chips can vary by brand; pick one you like straight from the bag, because you’ll taste them in the bars. Brown sugar is a key flavor builder here; don’t substitute with white sugar.

Buy a single bag of peanut butter chips and plan to divide it as the recipe directs. For sprinkles, anything goes—this is a texture and visual flourish, so choose your favorite. If you want a more intense peanut flavor, double-check the bag for stronger peanut butter chips rather than chocolate-covered varieties.

Ingredients

2 cups brown sugar — gives sweetness, chew, and a hint of caramel.
1/2 cup (1 stick) butter — provides richness and tender crumb; use unsalted or adjust salt if using salted.
2 eggs — bind the batter and add structure.
1 tablespoon vanilla extract — rounds out flavors and lifts the sweetness.
1 teaspoon baking powder — a touch of leavening so the bars rise slightly.
1/4 teaspoon salt — balances sweetness; skip only if using salted butter and you prefer less salt.
2 cups flour — the backbone of the bars; all-purpose works perfectly.
1/2 cup butterscotch chips — pockets of buttery, caramel-like sweetness throughout.
1 bag (about 2 cups) peanut butter chips, divided — part folded into the batter, the rest melted on top for the frosting.
14 Nutter Butter cookies, coarsely chopped — add crunch and peanut-butter-cookie flavor inside the bars.
Sprinkles, any color — optional, for a playful finish while the topping is still soft.

Nutter Butter Butterscotch Blondies Cooking Guide

Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with cooking spray.
Coarsely chop the 14 Nutter Butter cookies and set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream 2 cups brown sugar and 1/2 cup (1 stick) butter until combined and slightly fluffy. Scrape down the bowl as needed.
Add the 2 eggs (one at a time) and 1 tablespoon vanilla extract; beat until combined.
Add 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 cups flour. Mix on low speed just until the flour is incorporated and no large streaks remain.
Stir in 1/2 cup butterscotch chips, 1/2 cup peanut butter chips (from the bag), and the coarsely chopped Nutter Butter cookies until evenly distributed.
Spray your hands or a spatula with cooking spray and press the sticky dough evenly into the prepared 9×13 pan.
Bake at 350°F for 23 minutes. The edges should be set but the center may still be slightly jiggly — avoid overbaking.
Remove the pan from the oven and immediately sprinkle the remaining peanut butter chips (about 1 1/2 cups from the bag) evenly over the hot bars. Return the pan to the oven for 2 minutes to soften the chips.
Remove the pan again and carefully spread the softened/melting peanut butter chips over the top to create a frosting. Sprinkle with your chosen sprinkles while the topping is soft.
Let the bars cool completely in the pan on a wire rack so they firm up, then lift out using the foil and slice into squares.

Why Nutter Butter Butterscotch Blondies is Worth Your Time

These blondies come together with pantry staples and one small assembly trick: melting the peanut butter chips on top creates a glossy, spreadable layer that sets into a frosting-like finish. That step transforms a dense bar into something with contrast—the soft interior and the creamy top make each bite more interesting.

They also travel well and hold up at room temperature, which makes them great for parties, bake sales, or a weekend potluck. The texture hits a sweet spot: not cakey, not too gooey, just fudgy enough to feel indulgent but sturdy enough to pick up and eat.

Finally, this recipe leans into nostalgic flavors—peanut butter cookies and butterscotch—that are broadly crowd-pleasing. If you want an easy, crowd-friendly dessert that’s a little different from chocolate brownies, these are worth the pan.

Vegan & Vegetarian Swaps

Vegetarian diets are fully compatible with this recipe as written. For a vegan version, the main swaps are the butter and eggs. Use a firm vegan butter in place of the butter. Replace each egg with a flax or chia “egg” (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, chilled until gelled); note that texture will be slightly different and bars may be denser.

Choose dairy-free peanut butter chips and butterscotch-style chips labeled vegan; brands vary, so check labels for dairy. Use plant-based sprinkles if you want to avoid confectioner’s glaze. These substitutions keep the spirit of the bars while respecting dietary needs.

What’s in the Gear List

Essentials

9×13-inch baking pan — lined with foil for easy removal.
Electric mixer (stand with paddle or hand mixer) — for creaming the butter and sugar and incorporating eggs smoothly.
Mixing bowls — at least one large.
Spatula and/or scraper — for pressing the dough into the pan and spreading the topping.
Wire rack — for cooling the pan completely so bars set up properly.

Helpful extras

Cooking spray — for lining foil and keeping the bars from sticking.
Sharp knife — for clean slices once the bars are cooled.

Avoid These Mistakes

Overbaking. The center may look slightly jiggly at 23 minutes—stop there. Carryover heat will finish it as the pan cools.
Not softening the peanut butter chips enough. Let them sit in the oven for the full 2 minutes so they melt and spread easily; otherwise the top will be lumpy.
Pressing the dough unevenly. If one side of the pan is thicker, baking will be uneven. Spray your hands and smooth the dough into an even layer before baking.
Skipping the foil. Lifting the cooled bars out with the foil makes slicing and storing mess-free. Don’t omit it unless you plan to cut them in the pan.
Adding all chips at once. Follow the split-chip method: some in the batter, most on top. This preserves texture inside while creating the frosting layer on top.

Year-Round Variations

Keep the ingredient list intact and tweak proportions or presentation depending on the season. A few ideas you can make with what’s already in the recipe:

Holiday confetti: swap standard sprinkles for seasonal colors to dress up the top for parties. The sprinkles are applied while the topping is still soft.
Candy overload: press a few extra coarsely chopped Nutter Butter pieces into the top after spreading the peanut butter-chip frosting to add texture contrast.
More butterscotch: if you want a stronger butterscotch presence, fold the butterscotch chips into the batter and scatter any remaining on top before the second oven step.

Behind the Recipe

I developed this when I wanted a blondie that celebrated peanut-butter cookie flavor without turning into a cookie bar. Nutter Butter cookies add a specific crunch and flavor you get nowhere else. The trick with the melted peanut butter chips on top came from a desire to make a frosting without additional fat or sugar—just chips melted and spread. It keeps the formula simple and the texture pleasant.

This version is intentionally forgiving: batter is sticky but manageable, and the bake time is brief so the bars stay moist. I’ve tested it with different peanut butter chip brands; the result varies slightly, but the technique is very reliable.

Make-Ahead & Storage

Make these blondies a day ahead if you want cleaner slices—the topping firms up and the flavors meld overnight. Store the whole pan (or slices) at room temperature in an airtight container for 2–3 days. If your kitchen is warm, keep them in the refrigerator; bring to room temperature before serving so the top softens slightly.

Freezing is also an option. Wrap individual squares or the whole foil-lined slab tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature. If frozen with the frosting layer, allow extra time to come to room temperature before serving so the top regains some spreadability.

Nutter Butter Butterscotch Blondies FAQs

Q: Can I use salted butter?

A: Yes. If you use salted butter, you can omit added salt or reduce it slightly depending on your taste.

Q: My bars were dry. What went wrong?

A: Likely overbaking. Bake for the recommended 23 minutes; the center should still be slightly jiggly. Also avoid overmixing once the flour is added—mix just until incorporated.

Q: Can I make these in a smaller/larger pan?

A: You can, but adjust baking time. Thicker bars in a smaller pan will need longer; thinner bars in a larger pan will bake faster. Watch for the set edges and slightly jiggly center as indicators.

Q: How do I get clean slices?

A: Chill the pan briefly after the topping sets, then lift the slab out on the foil and slice with a sharp knife. Wiping the knife between cuts helps.

Q: Can I omit the sprinkles?

A: Absolutely. They’re purely decorative and don’t affect the structure or flavor.

The Takeaway

These Nutter Butter Butterscotch Blondies are a practical, crowd-pleasing dessert that combines familiar flavors into a bar that’s more interesting than a plain blondie. The method—folding chips and cookies into the batter and melting the majority of the peanut butter chips on top—yields a layered experience: chewy base, crunchy cookie bits, and a glossy peanut-butter finish.

Follow the steps, mind the bake time, and don’t skip the foil trick. Make them for potlucks, school events, or your own weekend baking batch. They keep well, travel well, and are easy to personalize with seasonal sprinkles or extra Nutter Butter pieces.

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Nutter Butter Butterscotch Blondies

There’s something irresistibly charming about blondies. They’re like brownies’ lighter,…

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Servings: 6 servings

Ingredients

2 cupsbrown sugar
1/2 cup 1 stick butter
2 eggs
1 tablespoonvanilla extract
1 teaspoonbaking powder
1/4 teaspoonsalt
2 cupsflour
1/2 cupbutterscotch chips
1 bag about 2 cups peanut butter chips, divided
14 Nutter Butter cookies coarsely chopped
Sprinkles any color

Instructions

Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray the foil with cooking spray.
Coarsely chop the 14 Nutter Butter cookies and set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream 2 cups brown sugar and 1/2 cup (1 stick) butter until combined and slightly fluffy. Scrape down the bowl as needed.
Add the 2 eggs (one at a time) and 1 tablespoon vanilla extract; beat until combined.
Add 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 cups flour. Mix on low speed just until the flour is incorporated and no large streaks remain.
Stir in 1/2 cup butterscotch chips, 1/2 cup peanut butter chips (from the bag), and the coarsely chopped Nutter Butter cookies until evenly distributed.
Spray your hands or a spatula with cooking spray and press the sticky dough evenly into the prepared 9x13 pan.
Bake at 350°F for 23 minutes. The edges should be set but the center may still be slightly jiggly — avoid overbaking.
Remove the pan from the oven and immediately sprinkle the remaining peanut butter chips (about 1 1/2 cups from the bag) evenly over the hot bars. Return the pan to the oven for 2 minutes to soften the chips.
Remove the pan again and carefully spread the softened/melting peanut butter chips over the top to create a frosting. Sprinkle with your chosen sprinkles while the topping is soft.
Let the bars cool completely in the pan on a wire rack so they firm up, then lift out using the foil and slice into squares.