Chewy edges, moist and gooey centers make for decadent peanut butter blondies made with your fave add-ins! My favorite dessert bar!
Have you ever had perfect peanut butter blondies? Today’s recipe is what you’ve been looking for: decadently moist, nearly-unbaked cookie dough texture with satisfying, soft, melt-in-your-mouth texture and rich peanut butter flavor.
Topped with thick, crisp edges, and oozing with melted chocolate chips, this peanut butter blondie recipe is sure to be made again and again.
Just take a look at the pantheon of peanut butter recipes on Beaming Baker and you’ll know we’re serious about peanut butter around here: from classic Peanut Butter Blossoms and Healthy Peanut Butter Oatmeal Cookies to Peanut Butter Balls and Peanut Butter Granola Bars!
Peanut Butter Blondie Recipe Ingredients
- Peanut Butter: use any peanut butter you’d like–I used natural JIF because it’s a good in-between for regular JIF and runny natural peanut butter.
- Flour: use all purpose flour and make sure to sift it!
- Baking Soda, Salt
- Butter: use unsalted butter and make sure it’s room temperature before starting the recipe–this will help it meld together beautifully with the other wet ingredients.
- Sugar: I like to use a combo of granulated sugar and light brown sugar, and the two ingredients create a complex, delicious sweetness in my blondie peanut butter recipe.
- Egg: be sure to use a large egg that’s room temperature, or the wet ingredients won’t incorporate correctly.
- Vanilla: as always, skip imitation vanilla and use real, pure vanilla extract instead.
- Chocolate Chips: I love using semi-sweet to balance out the creamy richness of peanut butter. You can also use white chocolate chips!
How to Make Peanut Butter Blondies
Preheat the oven to 350°F. Then, line two 8-inch square baking pans with parchment.
Next, grab a mixing bowl and sift together flour, baking soda, and salt.
Using a stand mixer set to medium, beat together butter, peanut butter, granulated sugar, and light brown sugar until creamed together and fluffy.
Decreasing the speed to medium low, beat in the egg and vanilla.
Now it’s time to start slowly adding in the flour mixture. Beat until combined.
Fold in chocolate chips. Voila, your peanut butter blondies dough is complete. Transfer to the lined baking pans and smooth into an even layer. Top with chocolate chips, then bake for about 20 minutes.
After baking, allow the blondies to set in the pan for about 30 minutes. Then, remove from the pan and cool for another 1-2 hours. Slice into bars and enjoy!
Add-ins
Feel free to change up the add-ins to customize this peanut butter blondies recipe to be exactly to your liking:
- Caramel Pretzel Blondies: for the add-ins, use chopped up rolos and crushed pretzels.
- Reese’s Blondies: use Reese’s brand peanut butter for the blondie dough and Reese’s pieces and/or peanut butter cups in place of add-ins.
- Triple Chocolate: use equal parts dark chocolate, white chocolate, and semi-sweet chocolate chips. Bonus: while still warm, sprinkle gobs of chocolate chips and top and spread with a spatula, then allow to cool for chocolate topped blondies.
- Trail Mix: Use a combo of sunflower seeds, dried cranberries, and raisins in place of chocolate chips. Such a tasty flavor combo that’s seen in my Energy Balls Recipes and more.
Storing & Freezing the Dough
But what if you want to prepare the peanut butter blondie dough in advance, but don’t want to bake it just yet? Here are my simple instructions to do so (woohoo!):
To refrigerate the dough: Seal dough in an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Freeze in an airtight container for 1-2 months. You might need to allow the dough to soften enough at room temperature to easily spread in the pan. Bake as directed.
Peanut Butter Recipes
Sending you all my love and maybe even a dove, xo Demeter ❤️
Description
Chewy edges, moist and gooey centers make for decadent peanut butter blondies made with your fave add-ins! My favorite dessert bar!
Tools Needed
Ingredients
Add-ins
Topping
- Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Using a stand mixer, combine butter, peanut butter, granulated sugar, and light brown sugar. Beat until creamed together and fluffy, starting at low, then increasing to medium high as allowed (so sugar doesn’t spray out). Scrape down the sides of the bowl as needed.
- Decreasing the speed to medium low, beat in egg and vanilla.
- Set the mixer to low and slowly mix in the flour mixture until well combined, scraping down the bowl of the mixer as needed. Stir in chocolate chips.
- Transfer peanut butter blondies dough into the prepared baking pans. Using a rubber spatula, smooth dough into an even layer. Optionally, press chocolate chips into the tops of the blondies.
- Bake for 18-24 minutes. Mine took 20 minutes.
- Cool in pans for 30 minutes. Then, carefully transfer bars directly onto a cooling rack. Cool for 1-2 hours, slice into 9-16 bars per pan and enjoy!
Notes
To refrigerate the dough: Seal dough in an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Freeze in an airtight container for 1-2 months. You might need to allow the dough to soften enough at room temperature to easily spread in the pan. Bake as directed.
Storing Instructions: Cool bars completely, then store in an airtight container for 1-2 weeks.
Freezing Instructions: Once cooled, store bars carefully in a freezer-friendly, airtight container. Freeze for 1-3 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
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