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Peanut Butter Blondies Recipe

These Peanut Butter Blondies are rich, chewy, and loaded with Reese’s Pieces and mini peanut butter cups for irresistible candy crunch in every bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Keyword: Candy Mix-in, Chewy, Easy, Peanut Butter, Snack
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 3/4 cup creamy peanut butter
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Reese’s Pieces
  • 1 cup mini peanut butter cups

Instructions

  • Preheat your oven to 350°F (175°C). Line your 9x13 inch baking pan with parchment paper or grease it lightly with butter or non-stick spray.
  • In a large mixing bowl, whisk together the melted unsalted butter, white sugar, and brown sugar until combined and smooth. Add the creamy peanut butter and mix until fully incorporated.
  • Beat in the eggs and the extra egg yolk, followed by the vanilla extract. The batter will look thick and glossy.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no streaks of flour remain.
  • Gently fold in the Reese’s Pieces and mini peanut butter cups, saving a small handful to sprinkle on top before baking.
  • Pour the batter into your prepared pan and spread it evenly. Sprinkle the reserved candies on top.
  • Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  • Remove from the oven and let cool completely in the pan on a cooling rack before slicing into squares.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Parchment paper or non-stick spray
  • Cooling Rack

Notes

  • Keep melted butter slightly cooled before mixing to avoid cooking the eggs prematurely and maintain smooth batter.
  • Don’t skip the extra egg yolk; it makes the blondies fudgier and richer.
  • Fold in candy pieces gently to prevent melting or color bleeding into the batter.
  • Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
  • Try swapping candy mix-ins with chopped nuts or chocolate chips for a less sweet version.