These thick, chewy Peanut Butter Blondies are everything I want in a dessert bar: soft centers, a little crackle on top, and that deep, salty-sweet peanut butter flavor that makes you reach for seconds before you've finished your first. I started making these after a potluck at work left me craving something simpler than layered cakes but more exciting than plain brownies. They come together in one bowl, bake in half an hour, and honestly taste like something you'd pick up from a fancy bakery.
If you're in the mood for more easy, crowd-pleasing treats, try my Flourless Monster Cookies or these Blueberry Cream Cupcakes. And if you love peanut butter as much as I do, you'll want to bookmark my Butterscotch Pie for later.
Why You'll Love This Peanut Butter Blondies
These one-bowl Peanut Butter Blondies are incredibly easy to make. There's no mixer required, no complicated steps, and no waiting for butter to soften. You just melt, whisk, fold, and bake.
They're also super customizable. Use Reese's Pieces for that classic peanut butter and chocolate combo, or swap in your favorite candy or chips. The texture is perfectly chewy, with soft centers and slightly crisp edges. And because they're made with pantry staples, you can whip them up anytime a craving hits.
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Peanut Butter Blondies Ingredients
Here's what you'll need to make these soft, chewy Peanut Butter Blondies.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter: Melted butter creates a rich, dense texture and blends smoothly with the sugar. Let it cool slightly so it doesn't cook the eggs.
- Brown sugar: Packed brown sugar adds moisture, chewiness, and a deep caramel flavor. Light or dark brown sugar both work.
- Creamy peanut butter: This is the star of the recipe. Use a processed brand like Skippy or Jif for the best texture. Natural peanut butter can make the blondies dry and crumbly.
- Eggs and egg yolk: Two whole eggs plus an extra yolk make the blondies extra soft and chewy. The yolk adds richness without making them cakey.
- Vanilla extract: Pure vanilla enhances the peanut butter flavor and adds warmth.
- All-purpose flour: Spooned and leveled flour keeps the blondies tender. Too much flour makes them dry.
- Baking powder: A little baking powder gives the blondies a slight lift without making them puffy.
- Salt: Balances the sweetness and brings out the peanut butter flavor.
- Reese's Pieces: These add pops of chocolate, peanut butter, and color. You can also use M&Ms, chocolate chips, or peanut butter chips.
How to Make Peanut Butter Blondies
Here's how to make these chewy, crowd-pleasing bars from start to finish.
Preheat and prep: Preheat your oven to 350°F (177°C) and position the rack in the center. Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
Mix the wet ingredients: In a large bowl, whisk together the melted butter and brown sugar until the mixture is smooth and glossy. Add the peanut butter and mix well until everything is combined and creamy.
Add the eggs: Whisk in the two eggs, the extra egg yolk, and the vanilla extract until the batter is completely smooth and silky. This should take about 30 seconds of whisking.
Fold in the dry ingredients: Add the flour, baking powder, and salt. Use a rubber spatula to fold everything together gently until no streaks of flour remain. The batter will be very thick and almost cookie dough-like. That's exactly what you want.
Add the candy: Fold in the Reese's Pieces, saving a small handful to press on top if you'd like. Spread the thick batter evenly into your prepared pan, smoothing the top with the spatula.
Bake: Bake for 30 minutes. The edges should look set and slightly golden, and the center should still appear a little soft. When you insert a toothpick into the center, it should come out with a few moist crumbs. Don't overbake, or the blondies will dry out.
Cool completely: Let the blondies cool completely in the pan on a wire rack. This takes about 2 hours. Once cool, lift them out using the parchment overhang and cut into 18 squares.
Store: Keep leftover blondies covered at room temperature for up to a week. They stay soft and chewy the whole time.
Substitutions and Variations
These Peanut Butter Blondies dessert bars are easy to customize based on what you have or what you're craving.
Candy mix-ins: Swap Reese's Pieces for M&Ms, mini chocolate chips, peanut butter chips, or chopped peanut butter cups. You can also use a combination of any of these.
Nut butters: Almond butter or cashew butter can replace peanut butter if you're looking for a different flavor. Just make sure it's a creamy, processed version, not natural.
Add-ins: Stir in ½ cup of chopped pretzels for a salty crunch, or add ½ cup of shredded coconut for texture.
Sugar swap: You can use all light brown sugar or all dark brown sugar depending on how deep you want the molasses flavor.
Equipment For Peanut Butter Blondies
You don't need any special tools for these easy one-bowl Peanut Butter Blondies.
- 9×13-inch baking pan: Metal or glass both work. I prefer metal because it heats more evenly.
- Parchment paper: This makes lifting the bars out so much easier and prevents sticking.
- Large mixing bowl: Big enough to hold all the ingredients comfortably.
- Whisk: For mixing the wet ingredients until smooth.
- Rubber spatula: Perfect for folding in the flour and candy without overmixing.
- Wire cooling rack: Helps the blondies cool evenly.
How to Store and Freeze
These Peanut Butter Blondies stay soft and chewy for days, and they freeze beautifully.
Room temperature: Store the blondies in an airtight container or cover the pan tightly with plastic wrap. They'll stay fresh for up to a week.
Freezing: Let the blondies cool completely, then cut them into squares. Wrap each square individually in plastic wrap, then place them all in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before serving. They taste just as good as the day you baked them.
Serving Suggestions
These soft baked Peanut Butter Blondies are delicious on their own, but here are a few ways to make them even better.
With ice cream: Warm a blondie in the microwave for 10 seconds and top it with a scoop of vanilla ice cream. The contrast between warm and cold is incredible.
With milk: Classic and perfect. A cold glass of milk is all you need.
Drizzled with chocolate: Melt some chocolate chips and drizzle over the top for extra indulgence.
Packed for gifting: Wrap individual squares in cellophane and tie with a ribbon. They make great gifts for teachers, neighbors, or friends.
Expert Tips
Don't overbake: The center should look slightly underdone when you take the pan out of the oven. The blondies will continue to set as they cool. Overbaking makes them dry and crumbly.
Use processed peanut butter: Brands like Skippy, Jif, or Peter Pan work best. Natural peanut butter separates and can make the batter too oily or too dry.
Let them cool completely: I know it's tempting to cut into them right away, but warm Peanut Butter Blondies are crumbly. Let them cool for at least 2 hours so they set properly.
Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes the blondies dry.
FAQ
Can I use M&Ms instead of Reese's Pieces in blondies?
Absolutely. M&Ms work great and add a similar pop of color and chocolate. You can also use mini M&Ms if you want the candy more evenly distributed. My kids actually prefer them with peanut M&Ms because it doubles down on the peanut butter flavor.
How do you make peanut butter blondies chewy?
The key is using brown sugar and an extra egg yolk. Brown sugar adds moisture, and the yolk makes the texture soft and dense without being cakey. Also, don't overbake. Pull them out when the center still looks a little underdone.
What's the best peanut butter to use in blondies?
Use a creamy, processed peanut butter like Skippy or Jif. Natural peanut butter has too much oil separation and can make the blondies greasy or dry. Stick with the stuff that doesn't need stirring.
Can peanut butter blondies be frozen?
Yes. Let them cool completely, cut them into squares, and wrap each one individually in plastic wrap. Store them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. They taste just as soft and chewy as fresh.
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Peanut Butter Blondies
Ingredients
Method
- Preheat your oven to 350°F (177°C) and adjust the rack to the center. Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and combined.
- Add the creamy peanut butter to the bowl, then whisk in the eggs, egg yolk, and vanilla extract until the mixture is uniform.
- Fold in the flour, baking powder, and salt gently using a rubber spatula until fully incorporated; the batter will be thick.
- Carefully fold in the Reese's Pieces (or chosen mix-ins) until evenly distributed, leaving a few for sprinkling on top.
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 30 minutes, then check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. Continue checking every 2 minutes if needed.
- Allow the blondies to cool completely in the pan on a wire rack before lifting out with the parchment overhang and cutting into squares.
- Store leftover blondies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
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