Peanut Butter Blossom Blondies are soft peanut butter blondie bars with chocolate kisses pressed right on top, like a bar-cookie version of the classic blossom.
These bake up chewy and thick with that familiar peanut butter flavor, and the kiss on top gives you a little pop of milk chocolate in every square. I like this recipe because it’s simple, reliable, and it slices into neat bars once it’s cooled.
They’re especially good on a holiday cookie tray, but I make them year-round when I want an easy one-pan dessert that looks finished without any frosting.
Why You’ll Love This Recipe
Soft and Chewy: The centers stay tender, with set edges that don’t turn dry and crumbly.
Classic Peanut Butter + Chocolate: It’s the combo I never get tired of, and the kisses make portioning easy.
One Pan: Everything bakes in a 9×13, so it’s great when you want bars instead of shaping cookies.
Great for Cookie Trays: They hold up well and look cute without any extra decorating.
Easy to Switch Up: You can change the kiss flavor (or use mini cups) and keep the base the same.
Ingredients You’ll Need
Blondie Batter
- Unsalted butter: Melted butter keeps this easy and gives the bars that chewy blondie texture. Let it cool a bit so it doesn’t scramble the eggs.
- Creamy peanut butter: I get the best texture with the commercial, no-stir kind. Natural peanut butter can make the batter oily and the bars a little crumbly.
- Light brown sugar: This is where a lot of the chew comes from. Dark brown sugar works too if you want a slightly deeper molasses flavor.
- Granulated sugar: Just a bit helps the top get that classic shiny blondie look.
- Eggs: Room temp is easiest to whisk in and keeps the batter smooth.
- Vanilla extract: Don’t skip it—peanut butter desserts taste flatter without vanilla.
- All-purpose flour: I use regular flour here. Measure it lightly so the bars don’t bake up heavy.
- Baking powder: Gives a little lift so the bars aren’t too dense.
- Fine salt: Peanut butter needs salt, even in dessert. It keeps the sweetness in check.
Topping
- Milk chocolate kisses: Classic blossom flavor and they look great on top. Dark chocolate kisses work if you want something less sweet.
- Granulated sugar: Optional, but rolling the kisses in a little sugar gives them that “blossom cookie” look.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, then lightly grease it.
- Mix the peanut butter base: Whisk the melted butter and peanut butter together until smooth.
- Add the sugars: Whisk in the brown sugar and granulated sugar until the mixture looks glossy and well blended.
- Add the eggs: Whisk in the eggs and vanilla until fully combined and smooth.
- Add the dry ingredients: Fold in the flour, baking powder, and salt just until you don’t see dry streaks of flour.
- Spread the batter: Spread the batter evenly in the prepared pan, smoothing the top into an even layer.
- Bake: Bake for 20 to 24 minutes, until the edges are set and a toothpick comes out with moist crumbs.
- Add the kisses: Remove the pan from the oven and immediately press the chocolate kisses evenly over the surface. Press them in just enough to stick, but don’t push them to the bottom.
- Cool and slice: Cool completely in the pan, then lift out with the parchment and slice for clean bars.
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 the commercial creamy peanut butter. The no-stir kind gives you a more predictable batter and a softer bar. Natural peanut butter can separate and change the texture.
Don’t overbake the pan. Pull it when the edges are set and the center still looks a little soft. A toothpick should have moist crumbs, not come out totally clean.
Press the kisses in gently. If you press too far, you end up with kisses that sink and disappear into the bar. Just enough pressure to anchor them is plenty.
Cool completely before slicing. Warm blondies tend to smear and the kisses can drag through the cuts. If you want extra sharp slices, chill the cooled bars for about 15 minutes first.
Parchment makes this easier. It helps you lift the whole slab out and slice on a board instead of fighting the pan.
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 nice if you use milk chocolate kisses.
- Coffee or espresso: I like these with black coffee or a latte. The peanut butter flavor comes through more with a hot drink.
- Ice cream: Serve a bar with vanilla ice cream on the side if you want a simple plated dessert. It’s also good with chocolate or coffee ice cream.
- Fruit: Strawberries or raspberries are easy on the side and make the plate feel a little lighter. Banana slices are great too if you’re leaning into the peanut butter theme.
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 in an airtight container at room temperature for 2 to 3 days. If your kitchen is warm, I usually move them to the fridge so the chocolate stays neat.
Store leftovers covered in the fridge for up to 4 days. Let them sit out for a few minutes before serving, or warm a bar briefly if you like a softer bite.
You can make these ahead for a party or cookie tray. I bake them the day before, cool completely, then slice closer to serving so the edges stay clean.
If you want them to last longer, freeze individual portions in a freezer-safe container. Thaw in the fridge overnight or at room temp for a couple of hours.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use room-temperature eggs?
You don’t have to, but it helps the batter mix up smoother, especially since the butter is melted. If you forgot, you can place the eggs in a bowl of warm (not hot) water for about 5 to 10 minutes.
Can I use natural peanut butter?
You can, but the texture is less predictable because natural peanut butter separates and can make the batter oily. If you try it, stir it extremely well and expect the bars to be a little more delicate.
How do I know when blondies are done?
I look for set edges and a center that’s no longer wet and shiny. A toothpick should come out with moist crumbs, not raw batter.
Can I swap the kisses for something else?
Yes. Dark chocolate kisses are an easy swap, and mini peanut butter cups work too. If the candy is larger, cut it in half so it doesn’t sink as much and the bars slice cleaner.
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
Peanut Butter Blossom Blondies
INGREDIENTS
Blondie Batter
- 1/2 cup unsalted butter melted and cooled slightly
- 3/4 cup creamy peanut butter
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt.
Topping
- 24 milk chocolate kisses unwrapped
- 2 tbsp granulated sugar for rolling optional.
INSTRUCTIONS
Pan and Oven
- heat oven to 350 F
- line a 9x13 inch baking pan with parchment paper and lightly grease.
Mix Batter
- whisk melted butter and peanut butter until smooth
- whisk in brown sugar and granulated sugar until glossy
- whisk in eggs and vanilla until fully combined
- fold in flour baking powder and salt just until no dry streaks remain.
Bake and Finish
- spread batter evenly in prepared pan
- bake until edges are set and a toothpick comes out with moist crumbs 20 to 24 minutes
- remove from oven and immediately press chocolate kisses evenly over the surface without pushing to the bottom
- cool completely before slicing for clean cuts.
