Chocolate Chip Peanut Butter Blondies are my go-to bar when I want something that’s soft and chewy but still feels like a real treat. They have that rich peanut butter base that tastes a little deeper than a plain blondie.
The centers stay fudgy, the edges bake up golden, and the chocolate chips melt into little pockets all through the pan. I also like a little flaky salt on top to keep the sweetness in check.
These are especially good for bake sales, cookie trays, and weekend snacking, because they slice clean and travel well. For me, they’re one of those bars that disappear fast once you set them out.
Why You’ll Love This Recipe
Soft and Chewy: The texture is what I want from a blondie—tender edges with soft centers that stay a little fudgy.
Big Peanut Butter Flavor: Peanut butter is doing the heavy lifting here, so you really taste it in every bite.
One Bowl Friendly: It’s a simple mix-and-bake kind of recipe, which makes it easy to fit into a busy day.
Great for Sharing: A 9×13 pan makes plenty, and the bars hold up well for parties, potlucks, and bake sales.
Easy to Tweak: You can swap the chips, add peanut butter cups, or keep it classic with just chocolate and salt.
Ingredients You’ll Need
Batter
- Unsalted butter: Melted butter keeps these dense and chewy. Let it cool a bit so it doesn’t scramble the eggs.
- Creamy peanut butter: I prefer commercial creamy peanut butter here (the more “regular jar” kind). Natural peanut butter can make the texture a little oily or dry depending on the brand.
- Light brown sugar: This is where that classic blondie chew comes from. Dark brown sugar works too if you want a slightly deeper flavor.
- Eggs: Room temperature eggs mix in more smoothly and help the batter turn glossy.
- Vanilla extract: Don’t skip it—it rounds out the peanut butter and chocolate.
- All-purpose flour: I use regular flour here. Measure it normally (don’t pack it) so the bars don’t get cakey.
- Baking powder: Just enough lift so the edges set nicely while the centers stay soft.
- Fine salt: This keeps the sweetness from tasting flat, especially with peanut butter.
Mix-ins and topping
- Semisweet chocolate chips: Semisweet is my go-to here. Milk chocolate is fine if that’s what you have, but it will be sweeter.
- Flaky salt: Optional, but I like a light sprinkle on top. It’s especially nice if you’re using sweeter chips or peanut butter cups.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper and lightly grease it.
- Mix the butter and peanut butter: In a large bowl, whisk the melted butter and peanut butter until smooth.
- Add the sugar: Whisk in the brown sugar until the mixture looks evenly blended and thick.
- Add the eggs: Whisk in the eggs, then whisk in the vanilla, until the batter looks glossy.
- Add the dry ingredients: Fold in the flour, baking powder, and fine salt just until you don’t see any dry streaks.
- Add the chocolate chips: Fold in most of the chocolate chips, saving a small handful for the top.
- Bake: Spread the batter evenly in the prepared pan. Sprinkle the remaining chips (and flaky salt, if using) over the top, then bake for 25 to 32 minutes, until the edges are set and golden and a toothpick comes out with a few moist crumbs.
- Let cool: Cool completely in the pan before slicing into bars, so they cut cleanly.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use commercial creamy peanut butter. This recipe really is most consistent with the classic shelf-stable kind. Natural peanut butter can separate and change the texture.
Don’t overmix after the flour goes in. Stop as soon as the dry streaks are gone. Overmixing makes blondies tougher and more cake-like.
Pull them when the centers still look a little soft. A toothpick should have a few moist crumbs, not wet batter. They keep setting as they cool.
Line the pan with parchment. It makes the bars easy to lift out and slice, and it helps keep the edges from sticking.
Adjust for a thicker pan. If you use a 9×9-inch pan, plan on a few extra minutes in the oven and watch the center for doneness.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Milk: A cold glass of milk is classic with these. It’s especially good if you added flaky salt on top.
- Coffee: These are really nice with coffee, since the peanut butter and brown sugar flavors taste a little deeper. I like them with black coffee or a latte.
- Ice cream: Serve a bar with vanilla ice cream on the side. A little chocolate sauce is good too if you want to go all in.
- Fruit: Fresh berries are great here, especially strawberries or raspberries. It’s a simple way to add something lighter on the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars covered at room temperature for 2 to 3 days. I usually keep them in the pan with a tight cover, or move slices to an airtight container.
If you want them to last a little longer, store leftovers covered in the fridge for up to 4 days. They’ll be a bit firmer cold, but they soften quickly at room temp.
To warm one up, microwave a bar for a few seconds until it’s just slightly soft again. Don’t heat too long or the chocolate chips can get hot fast.
If you want them longer-term, you can freeze individual portions in an airtight container. Thaw in the fridge overnight or on the counter until soft.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use natural peanut butter?
You can, but the texture is less predictable. Natural peanut butter can be looser or oilier, and the bars may bake up a little greasy or a little dry depending on the brand.
If you do use it, stir it very well first, and expect the batter to look a bit different.
How do I know when the blondies are done?
Look for set, lightly golden edges and a center that doesn’t jiggle like raw batter. A toothpick should come out with a few moist crumbs, not totally clean.
Can I use a 9×9 pan instead of 9×13?
Yes. You’ll get thicker bars, and they usually need a few extra minutes in the oven. Keep the same doneness test—set edges, moist crumbs in the center.
What other mix-ins work well?
Peanut butter chips are great if you want to double down on peanut flavor. Chopped peanut butter cups also work really well—just chop them so they distribute evenly and don’t sink too much.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Chip Peanut Butter Blondies
INGREDIENTS
Batter
- 1 cup unsalted butter melted and slightly cooled
- 1 cup creamy peanut butter
- 2 cups packed light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp fine salt.
Mix ins and topping
- 1 1/2 cups semisweet chocolate chips
- flaky salt for topping optional.
INSTRUCTIONS
Prep and mix
- heat oven to 350 F
- line a 9x13 inch pan with parchment and lightly grease
- whisk melted butter peanut butter and brown sugar until smooth
- whisk in eggs and vanilla until glossy
- fold in flour baking powder and salt just until no dry streaks.
Bake and cool
- fold in most chocolate chips and spread batter evenly in pan
- sprinkle remaining chips and optional flaky salt on top
- bake until edges are set and golden and a toothpick comes out with a few moist crumbs 25 to 32 minutes
- cool completely in pan before slicing for clean bars.
