Peanut Butter Blondies Recipe
These peanut butter blondies are exactly the kind of dessert I reach for when I want something rich, fast, and crowd-pleasing. They bake up dense and chewy, with that unmistakable peanut butter backbone and a fun crunch from candy mixed right into the batter. No frosting needed—just simple baking, a parchment sling, and a good toothpick test.
I keep this recipe in heavy rotation because it’s forgiving and portable. It travels well to potlucks, disappears at bake sales, and stores at room temperature for several days without losing its edge. If you like peanut butter and candy in bar form, these are the ones to make.
Ingredient Rundown
Ingredients
- 1 cup unsalted butter — melted and slightly cooled to room temperature; provides fat for a tender, rich crumb.
- 1 cup white granulated sugar — adds sweetness and helps create a slightly crisp top.
- 1 cup brown sugar — brings moisture and chew thanks to its molasses content.
- 3/4 cup creamy peanut butter — the primary flavor; creamy ensures a smooth batter.
- 2 large eggs — bind the batter and add structure.
- 1 egg yolk — extra richness for a fudgy interior.
- 1 Tablespoon pure vanilla extract — rounds and lifts the peanut butter flavor.
- 2 cups all-purpose flour — the base of the batter; measure by spooning into the cup and leveling for best results.
- 1 teaspoon baking powder — a small lift so blondies are dense but not brick-like.
- 1 teaspoon salt — balances sweetness and enhances peanut flavor.
- 1 cup Reese’s Pieces — adds candy crunch and bursts of chocolate-peanut taste throughout.
- 1 cup mini peanut butter cups — pockets of gooey peanut-chocolate candy; chop if you prefer them distributed more evenly.
Peanut Butter Blondies: How It’s Done
- Preheat oven to 350°F. Lightly grease a 9×13-inch pan with baking spray and line it with parchment paper, leaving an overhang on two sides to lift the blondies out later; set the prepared pan aside.
- Melt 1 cup unsalted butter and let it cool slightly until it is close to room temperature.
- In a large bowl, use a hand mixer to beat the melted butter with 1 cup white granulated sugar and 1 cup brown sugar until combined.
- Whisk in 3/4 cup creamy peanut butter, 2 large eggs, 1 egg yolk, and 1 Tablespoon pure vanilla extract until the mixture is fully combined.
- Using a spatula, fold in 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until just combined; the batter will be very thick.
- Fold in 1 cup Reese’s Pieces and 1 cup mini peanut butter cups, reserving a small handful of Reese’s Pieces or mini cups if you want to sprinkle some on top.
- Transfer the batter to the prepared pan and spread it evenly. If you reserved any candy, sprinkle it evenly over the top.
- Bake for 30 minutes, then insert a toothpick into the center. If the toothpick comes out with wet batter, continue baking and check every 3 minutes. The blondies are done when the toothpick comes out with only a few moist crumbs—do not overbake.
- Remove the pan from the oven and place it on a wire rack to cool completely in the pan.
- Once cooled, lift the blondies from the pan using the parchment overhang, cut into bars, and serve.
- Store leftovers in an airtight container at room temperature for up to 1 week.
Why It Deserves a Spot
These blondies are straightforward but seriously satisfying. The combination of melted butter and both sugars gives you a shiny-top bar with a chewy center—exactly the texture you want from a blondie. The peanut butter provides depth and keeps the bars from tasting one-note, while the candies interrupt every bite with texture and a chocolate-peanut pop.
They’re also flexible in how you serve them. Cut small for parties, large for a dessert that doubles as a treat for one, or wrap individually to send with lunches. And you don’t need special baking skills—just measure, fold, and watch the toothpick. That’s why I keep this recipe bookmarked.
No-Store Runs Needed
If you bake regularly, you likely already have everything for these blondies. The ingredient list reads like pantry and fridge staples: butter, sugars, peanut butter, eggs, flour, baking powder, salt, and a splash of vanilla. The candies are the only optional “fun” purchase; if you don’t have Reese’s Pieces or mini peanut butter cups, the bars work perfectly without them—just fold the batter as instructed and bake.
Short on time or candy? Skip the candy addition entirely for a classic peanut butter blondie. The core batter is satisfying on its own and doesn’t require a last-minute run to the store.
Tools & Equipment Needed
- 9×13-inch baking pan with parchment paper or a parchment sling.
- Large mixing bowl and a spatula for folding.
- Hand mixer (or a sturdy whisk and some elbow grease).
- Measuring cups and spoons for accurate results.
- Wire rack for cooling.
- Toothpick for doneness testing.
Don’t Do This
Don’t overbake. The difference between perfect chewy blondies and dry, crumbly ones is a few minutes. Use the toothpick test: remove the pan when you see only a few moist crumbs on the pick. The bars will continue to set as they cool.
Don’t skip the parchment overhang. It makes removing the entire slab easy and prevents gouging the edges with a spatula. Also, don’t overmix once you’ve added the flour. Fold just until combined; the batter should be thick and slightly stiff.
Holiday-Friendly Variations
Keep the base recipe the same and tweak the candy mix for seasons or holidays. Press extra candies on top before baking to create a festive surface. For a more understated dessert, leave the candy out entirely and serve the bars with a dusting of powdered sugar.
If you want a little texture contrast, sprinkle a few of the reserved candies on just after the bars come out of the oven so they melt slightly into the surface. For gift-giving, cut into small squares and arrange in a box with tissue—no frosting required.
Author’s Commentary
I test a lot of bar recipes, and these peanut butter blondies stand out for their simplicity and crowd appeal. I like that the batter comes together quickly, and the mix-ins make every bite interesting. If I’m short on time, I’ll stir the batter by hand; if I’ve got a few extra minutes, I’ll toss the candies in right before spreading so they don’t all sink.
A practical tip: cool completely in the pan. Cutting while warm leads to ragged edges and gooey crumbs. Patience at the cooling stage yields clean slices and a prettier presentation.
Save It for Later
Store cooled blondies in an airtight container at room temperature for up to one week. They hold moisture well because of the brown sugar and peanut butter. If you want to prep ahead, bake, cool, and wrap individually with wax paper before arranging in a sealed container—perfect for grabbing on the go.
FAQ
Q: Can I use crunchy peanut butter?
A: Yes. The recipe calls for creamy to keep the batter smooth, but crunchy will add pleasant texture. Expect slightly chunkier batter and bites.
Q: How do I know when they’re done?
A: Use the toothpick test after 30 minutes. Look for a few moist crumbs clinging to the pick—not wet batter. If it’s still wet, return the pan to the oven and check every 3 minutes.
Q: Can I freeze these?
A: The recipe’s storage instruction covers room temperature keeping. If you need longer storage, wrap bars tightly and freeze—thaw at room temperature before serving. (For everyday use, the bars hold well without freezing.)
Q: Can I omit the candies?
A: Yes. They’re optional. Leaving them out yields a very pleasing, straightforward peanut butter blondie.
That’s a Wrap
Make a batch, let them cool, and slice into squares. These peanut butter blondies reward a little patience and minimal effort. They’re easy to scale for a crowd, forgiving to make, and addictive to eat. If you try them, I’d love to hear how you dressed them up—or if you kept them plain. Snap a photo, share it, and enjoy a bar with a cup of coffee or a lazy afternoon.
Peanut Butter Blondies Recipe
Ingredients
Ingredients
- 1 cupunsalted buttermelted and slightly cooled to room temperature
- 1 cupwhite granulated sugar
- 1 cupbrown sugar
- 3/4 cupcreamy peanut butter
- 2 large eggs
- 1 egg yolk
- 1 Tablespoonpure vanilla extract
- 2 cupsall-purpose flour
- 1 teaspoonbaking powder
- 1 teaspoonsalt
- 1 cupReese’s Pieces
- 1 cupmini peanut butter cups
Instructions
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13-inch pan with baking spray and line it with parchment paper, leaving an overhang on two sides to lift the blondies out later; set the prepared pan aside.
- Melt 1 cup unsalted butter and let it cool slightly until it is close to room temperature.
- In a large bowl, use a hand mixer to beat the melted butter with 1 cup white granulated sugar and 1 cup brown sugar until combined.
- Whisk in 3/4 cup creamy peanut butter, 2 large eggs, 1 egg yolk, and 1 Tablespoon pure vanilla extract until the mixture is fully combined.
- Using a spatula, fold in 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until just combined; the batter will be very thick.
- Fold in 1 cup Reese’s Pieces and 1 cup mini peanut butter cups, reserving a small handful of Reese’s Pieces or mini cups if you want to sprinkle some on top.
- Transfer the batter to the prepared pan and spread it evenly. If you reserved any candy, sprinkle it evenly over the top.
- Bake for 30 minutes, then insert a toothpick into the center. If the toothpick comes out with wet batter, continue baking and check every 3 minutes. The blondies are done when the toothpick comes out with only a few moist crumbs—do not overbake.
- Remove the pan from the oven and place it on a wire rack to cool completely in the pan.
- Once cooled, lift the blondies from the pan using the parchment overhang, cut into bars, and serve.
- Store leftovers in an airtight container at room temperature for up to 1 week.
Equipment
- 9x13-inch pan
- baking spray or oil
- Parchment Paper
- Hand Mixer
- Large Bowl
- Spatula
- toothpick
- Wire Rack
- Airtight container
