Peanut Butter Chocolate Chip Blondies

This post may contain affiliate links. Read the full disclosure here.

These Peanut Butter Chocolate Chip Blondies are chewy-gooey cookie bars. They are simple to make, don’t require a mixer, and are just the best after-school or anytime treats.

Overhead of sliced peanut butter chocolate chip blondies.

This peanut butter chocolate chip blondie recipe is a quick and easy cookie bar recipe that will satisfy your chocolate peanut butter craving. It’s everything you could want in a fall treat. It’s my standard blondie recipe but with a peanut butter and chocolate kick. What could be better?

Blondies are a cross between brownies and chocolate chip cookies but with the addition of peanut butter. My buckeye brownies have a similar chocolate peanut butter thing going on, but these are less chocolatey.

The key when using peanut butter, especially in baking recipes, is to go straight to your supermarket shelf and buy a jar of mass-marketed peanut butter. The all-natural may be better for you, and it’s definitely what I use on my sandwiches, but I find those peanut butters have too much oil, which can throw off the recipe.

These peanut butter chocolate chip blondies are ooey and gooey and so decadent. Melted butter helps with this, as does the addition of two eggs.

These are so good as an after-school snack, as a part of a dessert tray, or if you are feeling extra indulgent, served warm with a scoop of ice cream and a drizzle of chocolate sauce. It’s the ultimate brownie sundae.


Recipe Snapshot

  • TASTE: Chocolate chip peanut butter.
  • TEXTURE: Ooey and gooey.
  • EASE: So easy.
  • TIME: Just under an hour.

What You’ll Need

Ingredients

  • Butter – Unsalted butter, melted and cooled.
  • Brown sugar – Light brown sugar adds sweetness, flavor, and moisture. TIf you don’t have any on hand, you can make homemade brown sugar. Use dark brown sugar if you want a slightly richer, deeper flavor.
  • Peanut butter – Creamy peanut butter, please don’t use the natural version.
  • Eggs – Two large eggs at room temperature.
  • Vanilla extract – For a hint of flavor. You can also make your own vanilla.
  • All-purpose flour – Spooned & leveled or weighed for best results.
  • Baking soda – For leavening.
  • Salt – To balance.
  • Chocolate chips – Use semi-sweet chocolate chips, or if you are feeling very decadent, chocolate chunks.

Recommended Tools

Peanut butter chocolate chip blondie with a bite taken out.

How to Make Peanut Butter Chocolate Chip Blondies

These peanut butter chocolate chip cookie bars are so easy to make. Start by preheating the oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave a 1-inch overhang for easy removal, and set aside.

Be sure to check out the full recipe and ingredient list below

  1. Mix the wet ingredients. In a large mixing bowl, whisk the butter and brown sugar together. Mix in the peanut butter, eggs, and vanilla extract until fully combined.
  2. Add in the dry ingredients. Add in the flour, baking soda, and salt and mix until just combined. Fold in the chocolate chips.
  3. Pour batter into the pan. Transfer the batter into the prepared baking pan and spread it into one even layer. Gently press additional chocolate chips into the top of the blondies.
  4. Bake. Bake for 30-35 minutes or until the top of the blondies are set. Remove from the oven and allow to cool completely before cutting into the bars.
Brown sugar and butter in glass mixing bowl.
Peanut butter, eggs, vanilla in glass mixing bowl.
Dry ingredients added to wet ingredients.
Chocolate chips in blondie batter.
Unbaked peanut butter chocolate chip blondies in square baking pan.
Baked peanut butter chocolate chip blondies in square baking pan.

Handy tip:

Believe it or not, using just the right amount of flour makes a big difference in baking recipes. I find it to be even more true with cookies or bar recipes. Too much flour and you’ll end up with something more cakey, too little and it will be too gooey (yes, there really is such a thing). Use this method to measure flour and your baked goods will come out just as you want them to!

Tips For Success

  • The eggs should be at room temperature – they mix together with other ingredients when they are.
  • Melted and cooled butter makes a huge difference in the gooeyness of this recipe. Just make sure the butter has a chance to cool a bit. It if is too hot when mixed in it will throw off the recipe.
  • If you want to use salted butter in this recipe, go for it, just don’t use the extra salt called for in the ingredients list.
Three peanut butter chocolate chip blondies stacked.

Storage & Freezing

  1. Blondies will keep for up to 1 week stored in an airtight container at room temperature.
  2. Or they can be frozen for up to 3 months. Place them in an airtight container or zip-top freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving.

Peanut Butter Chocolate Chip Blondies

Overhead of sliced peanut butter chocolate chip blondies.
These Peanut Butter Chocolate Chip Blondies are chewy-gooey cookie bars. These are simple to make, don’t require a mixer, and are simply the best!
Jen Sobjack
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 16

Ingredients

  • ½ cup (113 g) unsalted butter, melted and cooled
  • 1 cup (200 g) light brown sugar
  • ½ cup (125 g) creamy peanut butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (95 g) semisweet chocolate chips, plus more to sprinkle on top

Instructions

  • Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave a 1-inch overhang for easy removal, and set aside.
  • In a large mixing bowl, whisk the butter and brown sugar together. Mix in the peanut butter, eggs, and vanilla extract until fully combined.
  • Add in the flour, baking soda, and salt and mix until just combined. Fold in the chocolate chips.
  • Transfer the batter into the prepared baking pan and spread it into one even layer. Gently press additional chocolate chips into the top of the blondies.
  • Bake for 30-35 minutes or until the top of the blondies are set. Remove from the oven and allow to cool completely before cutting into the bars.

Video

Notes

  • Butter: Salted butter can be used in place of unsalted. Omit the additional salt in the recipe.
  • Brown sugar: Light or dark brown will work great with this recipe.
Make ahead tip
  1. Blondies will keep for up to 1 week stored in an airtight container at room temperature.
  2. Or they can be frozen for up to 3 months. Place them in an airtight container or zip-top freezer bag. Thaw in the refrigerator overnight and bring to room temperature before serving.

Nutrition

Serving: 1slice | Calories: 192kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 164mg | Fiber: 1g | Sugar: 15g
Course: Dessert
Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating