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!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 16
Ingredients
½cup(113g)unsalted butter, melted and cooled
1cup(200g)light brown sugar
½cup(125g)creamy peanut butter
2large eggs, room temperature
1teaspoonvanilla extract
1 ½cups(190g)all-purpose flour
1teaspoonbaking soda
¼teaspoonsalt
½cup(95g)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.
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
Blondies will keep for up to 1 week stored in an airtight container at room temperature.
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.