Peanut Butter Chocolate Chip Blondies

I’ve made these peanut butter chocolate chip blondies more times than I can count and let me tell you they’re not always perfect sometimes they’re a little too gooey and sometimes they bake up with a crackly top that looks funny but that’s what I love about them they’re real and they taste amazing every single time I remember the first time I baked peanut butter chocolate chip blondies I forgot to line the pan with parchment paper so half of it stuck to the bottom I was so mad at myself but my kids still ate every last crumb they said it was like peanut butter chocolate chip blondie crumble and it made me laugh because that wasn’t what I planned but it worked.

The recipe for peanut butter chocolate chip blondies has now become one of those go to bakes when I need something easy and comforting it’s soft and chewy and filled with melty chocolate chips and sometimes when I pull the pan out too early it’s extra gooey in the middle and the knife doesn’t cut clean squares but no one ever complains and actually my youngest said she liked the messy ones best because they taste like warm cookie dough and that made me smile.

And there was another time when I tried making peanut butter chocolate chip blondies for a school bake sale I wanted them to look neat so I cut them too soon and half of them crumbled into uneven pieces I almost cried but then a little girl bought one and told me it was the best thing she ever ate it reminded me that perfection isn’t the point with baking it’s the love and the taste that matter.

When I serve these blondies I like to play around with what I eat them with sometimes I scoop vanilla ice cream on top and drizzle chocolate syrup or I make them a little fancy with whipped cream bedies some S’mores Cookie Bars I’ve also had them with cold milk which makes them taste just like the cookies from childhood or with hot cocoa on winter nights or even with coffee when I need an afternoon pick me up, one time I crumbled a peanut butter chocolate chip blondie over yogurt and granola and it was crazy good, another time I layered pieces of them in a trifle with pudding and whipped cream and let me tell you that was a showstopper and yes I’ve even tucked a piece into my kid’s lunchbox as a surprise treat and it made me smile when they came home saying their friends were jealous.

Ingredients

• unsalted butter
• creamy peanut butter
• light brown sugar
• white sugar
• large eggs
• vanilla extract
• all-purpose flour
• baking powder
• salt
• chocolate chips

Ingredients notes

• unsalted butter: this helps the blondies taste rich and soft, but not too salty
• creamy peanut butter: makes the blondies extra smooth and gives them a yummy peanut taste
• light brown sugar: adds sweetness and a little caramel flavor
• white sugar: keeps the blondies sweet and chewy
• large eggs: they make the blondies hold together and stay moist
• vanilla extract: gives a warm flavor that mixes well with peanut butter and chocolate
• all-purpose flour: this is the base that makes the blondies thick and soft
• baking powder: helps the blondies rise just a little so they aren’t too flat
• salt: balances all the sweetness so the blondies don’t taste too sugary
• chocolate chips: little bites of chocolate goodness that melt in your mouth

How to make Peanut Butter Chocolate Chip Blondies?

Step 1: Prepare your pan and oven

First, turn on the oven to preheat at 350°F (175°C). Then take a square baking pan, about 8×8 inches, and line it with parchment paper or spread a thin layer of butter so nothing sticks. Preheating makes the oven nice and warm so the blondies bake evenly. If you skip this, the blondies might not cook the right way.

Step 2: Melt butter and mix with peanut butter

Take your butter and melt it in a small pot on the stove or in the microwave until it’s smooth and liquid. Add the creamy peanut butter to the melted butter and stir until the two are completely mixed together. This makes the blondies super soft and full of peanut flavor.

Step 3: Mix sugars with the butter mixture

Pour the light brown sugar and white sugar into the butter-peanut mix. Stir them well until they blend together. This step gives the blondies their sweetness and keeps them chewy inside while a little crisp outside.

Step 4: Add eggs and vanilla

Crack the eggs into the bowl and add vanilla extract. Whisk or stir until smooth and shiny. Eggs are like glue in baking: they hold everything together. The vanilla makes the blondies smell and taste warm.

Step 5: Add dry ingredients

In another bowl, mix the flour, baking powder, and salt together. Then slowly add this dry mix into the wet mixture. Stir gently until no dry flour shows. Don’t overmix or the blondies will get tough instead of soft.

Step 6: Add chocolate chips

Now comes the fun part. Sprinkle the chocolate chips into the batter and stir them in evenly. Every bite will have a little chocolate surprise.

Step 7: Bake the blondies

Pour the batter into the baking pan. Spread it out so it’s even on all sides. Bake in the oven for about 25–30 minutes until the top looks golden and a toothpick comes out with just a few crumbs. Don’t wait for it to be completely dry because blondies taste best when they’re soft inside.

Step 8: Cool and cut

Take the pan out and let it cool on the counter. Once cool, cut the blondies into squares or rectangles. If you try to cut too soon, they might fall apart, so cooling is important.

Storage options

You can keep blondies at room temperature for about 3 days in an airtight container. If you want them to last longer, store them in the fridge for up to a week. For even longer, wrap them in plastic and freeze them for up to 2 months. When ready to eat, let them sit at room temperature for a few minutes, and they’ll taste fresh again.

Variations

One variation is to add chopped peanuts for extra crunch inside the blondies. Another is to swirl some extra peanut butter on top of the batter before baking for a pretty look and stronger peanut flavor. A third variation is using white chocolate chips instead of regular chocolate for a sweeter twist. A fourth idea is to mix in colorful candies like M&Ms to make them fun and bright. A fifth variation is to add a little cocoa powder to the batter for peanut butter brownies instead of blondies.

Kitchen equipment needed

• mixing bowls
• whisk or spoon
• measuring cups and spoons
• baking pan (8×8 inch)
• parchment paper or butter for greasing
• knife for cutting
• spatula for spreading batter

Faq

What is this Peanut Butter Chocolate Chip Blondies recipe made of?

This recipe is made of simple baking ingredients like butter, peanut butter, sugar, eggs, flour, and chocolate chips. They come together to make a chewy, sweet square treat.

What do these Peanut Butter Chocolate Chip Blondies taste like?

It tastes like a mix of peanut butter and chocolate in a soft cookie bar. Sweet, a little nutty, and rich with melted chocolate.

How do I know when it’s ready?

The blondies are ready when the top looks golden and a toothpick poked in the middle comes out with a few crumbs but not raw batter.

Can I use chunky peanut butter?

Yes, chunky peanut butter works too. It will give little peanut pieces inside for extra crunch.

Can I add more chocolate chips?

Of course! Adding more chocolate chips makes the blondies extra chocolatey and gooey.

Do I need to chill the dough?

No, you don’t have to chill the dough. You can bake right away after mixing everything.

Can I double the recipe?

Yes, just double everything and use a bigger pan, like 9×13 inches, and bake a little longer.

Can I make this gluten-free?

Yes, use a gluten-free all-purpose flour blend instead of regular flour, and it should work well.

Peanut Butter Chocolate Chip Blondies

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

16

minutes

Cooking time

10

minutes

Calories

230

kcal

Total time

26

minutes

Soft, chewy peanut butter blondies packed with melty chocolate chips, easy to bake, and perfect for sharing.

Ingredients

• unsalted butter

• creamy peanut butter

• light brown sugar

• white sugar

• large eggs

• vanilla extract

• all-purpose flour

• baking powder

• salt

• chocolate chips

Directions

• First, turn on the oven to preheat at 350°F (175°C). Then take a square baking pan, about 8×8 inches, and line it with parchment paper or spread a thin layer of butter so nothing sticks. Preheating makes the oven nice and warm so the blondies bake evenly. If you skip this, the blondies might not cook the right way.
• Take your butter and melt it in a small pot on the stove or in the microwave until it’s smooth and liquid. Add the creamy peanut butter to the melted butter and stir until the two are completely mixed together. This makes the blondies super soft and full of peanut flavor.
• Pour the light brown sugar and white sugar into the butter-peanut mix. Stir them well until they blend together. This step gives the blondies their sweetness and keeps them chewy inside while a little crisp outside.
• Crack the eggs into the bowl and add vanilla extract. Whisk or stir until smooth and shiny. Eggs are like glue in baking: they hold everything together. The vanilla makes the blondies smell and taste warm.
• In another bowl, mix the flour, baking powder, and salt together. Then slowly add this dry mix into the wet mixture. Stir gently until no dry flour shows. Don’t overmix or the blondies will get tough instead of soft.
• Now comes the fun part. Sprinkle the chocolate chips into the batter and stir them in evenly. Every bite will have a little chocolate surprise.
• Pour the batter into the baking pan. Spread it out so it’s even on all sides. Bake in the oven for about 25–30 minutes until the top looks golden and a toothpick comes out with just a few crumbs. Don’t wait for it to be completely dry because blondies taste best when they’re soft inside.
• Take the pan out and let it cool on the counter. Once cool, cut the blondies into squares or rectangles. If you try to cut too soon, they might fall apart, so cooling is important.
• You can keep blondies at room temperature for about 3 days in an airtight container. If you want them to last longer, store them in the fridge for up to a week. For even longer, wrap them in plastic and freeze them for up to 2 months. When ready to eat, let them sit at room temperature for a few minutes, and they’ll taste fresh again.
• One variation is to add chopped peanuts for extra crunch inside the blondies. Another is to swirl some extra peanut butter on top of the batter before baking for a pretty look and stronger peanut flavor. A third variation is using white chocolate chips instead of regular chocolate for a sweeter twist. A fourth idea is to mix in colorful candies like M&Ms to make them fun and bright. A fifth variation is to add a little cocoa powder to the batter for peanut butter brownies instead of blondies.