Peanut Butter Chocolate Chip Blondies are my go-to when I want a bar cookie that’s a little richer than a basic blondie. They’re soft and chewy, with that unmistakable peanut butter flavor all the way through.
I like that this version stays thick in the middle, with edges that set up nicely and a center that still feels tender. The semisweet chocolate chips keep things classic, and a little flaky salt on top makes them taste more balanced.
These are especially good for weekend baking, potlucks, and cookie trays when you want something easy to slice and serve. For me, they’re also one of those desserts that disappears fast if there’s coffee on the counter.
Why You’ll Love This Recipe
Soft and Chewy: The texture is the best part here—set edges, chewy middle, and no cakey vibe.
Big Peanut Butter Flavor: Peanut butter isn’t just a background note in these. It’s front and center, the way I think blondies should be when you call them peanut butter.
One-Bowl Friendly: This is an easy batter to pull together without making a mess of your kitchen.
Chocolate in Every Bite: Semisweet chips keep the sweetness in check and give you little pockets of chocolate throughout.
Easy to Slice and Serve: These travel well and stack nicely for bake sales, parties, and cookie trays.
Ingredients You’ll Need
Batter
- Unsalted butter: Melted butter keeps this simple and gives the blondies that dense, chewy texture. Let it cool a bit so it doesn’t scramble the eggs.
- Light brown sugar: I like light brown sugar here for a classic blondie flavor and good chew. Dark brown sugar works too if that’s what you have, it’ll just taste a little deeper.
- Creamy peanut butter: Regular creamy peanut butter is what I use (not the super natural separated kind). It mixes in smoothly and gives the bars a consistent peanut butter flavor.
- Eggs: Room temperature helps them whisk in quickly, and they’re what make the batter turn glossy before it bakes.
- Vanilla extract: Don’t skip it. It rounds out the peanut butter and brown sugar so the bars taste more like a dessert bar and less like straight peanut butter.
- All-purpose flour: I use regular flour here. Measure it lightly so the batter doesn’t get dry.
- Baking powder: Just enough lift so the blondies aren’t heavy bricks, but they still stay chewy.
- Fine salt: This keeps the sweetness and peanut butter in check. Fine salt mixes in evenly.
Mix-ins and topping
- Semisweet chocolate chips: Semisweet is my go-to here. Milk chocolate is fine if you want them sweeter, and dark chocolate is great if you like a sharper chocolate flavor.
- Flaky salt: Optional, but I really like a little on top. It makes the chocolate taste more chocolatey and the peanut butter taste more peanut buttery.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang so you can lift the bars out, then lightly grease.
- Mix the butter and sugar: In a large bowl, whisk the melted butter and brown sugar until smooth.
- Add the peanut butter: Whisk in the peanut butter until the mixture looks evenly combined.
- Add the eggs: Whisk in the eggs one at a time, mixing well after each, until the batter looks glossy.
- Add the vanilla: Whisk in the vanilla extract.
- Add the dry ingredients: Fold in the flour, baking powder, and salt just until you don’t see any dry flour.
- Fold in the chocolate chips: Stir in the chocolate chips until they’re evenly mixed through.
- Spread the batter: Scrape the batter into the prepared pan and spread it into an even layer.
- Bake: Bake for 22 to 28 minutes, until the edges are set and the center is just set. A toothpick should come out with a few moist crumbs.
- Cool and slice: Cool in the pan for 30 to 60 minutes, then lift out using the parchment overhang and slice into 16 bars. Finish with flaky salt if you want.
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
Don’t overbake them. Pull them when the center is just set and a toothpick shows a few moist crumbs. If you bake until the toothpick is totally clean, they usually end up drier than I want.
Use an 8×8 pan for thicker bars. This recipe is meant for an 8×8, and it really helps keep that chewy middle. A larger pan will bake them thinner and faster.
Let the butter cool a bit. Warm melted butter is fine, but it shouldn’t be hot. If it’s hot, it can make the batter greasy and can mess with how the eggs mix in.
Chill before slicing if you want clean cuts. If you need neat bars, pop the pan in the fridge for about 30 minutes after it cools. It makes a big difference with chocolate chips in the way.
Try extra peanut flavor if you want it. Peanut butter chips or chopped peanuts are both good here, especially if you like more texture in your blondies.
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. I like it even more if you add flaky salt on top.
- Coffee or espresso: These are really good with coffee, especially if you’re serving them as an afternoon snack. A latte or cold brew works well too.
- Ice cream: Serve a bar with vanilla ice cream on the side if you want to make it a real dessert plate. A little chocolate sauce is nice, but not required.
- Fruit: Fresh strawberries or raspberries are great next to peanut butter and chocolate. It’s a simple way to make the plate feel less heavy.
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 blondies covered at room temperature for 2 to 3 days. I usually keep them in an airtight container so the edges don’t dry out. If your kitchen is warm, the chocolate chips will stay a little softer.
For a longer hold, store them covered in the fridge for up to 4 days. They get a bit firmer chilled, which some people actually prefer for cleaner slices.
You can also freeze individual portions or freeze the whole slab (wrapped well) for up to 2 months. Thaw in the fridge overnight or on the counter for a couple of hours.
If you want to warm one up, a quick 10 to 15 seconds in the microwave does it. It softens the peanut butter base and makes the chocolate a little melty again.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when peanut butter blondies are done?
Look for set edges and a center that’s just set, not jiggly. A toothpick should come out with a few moist crumbs; if it’s totally clean, they’re usually a bit overbaked.
Can I make these nut-free?
Yes. Sunflower seed butter works well in place of peanut butter, and the bake time is usually about the same. The flavor is a little different, but the texture is still chewy.
Can I use natural peanut butter?
I don’t love it here because it can separate and make the batter oily. If it’s all you have, stir it really well first, and expect the texture to be a little less consistent.
Why are my blondies dry?
The most common reason is overbaking or measuring a little too much flour. I’d pull them earlier next time, and make sure you’re spooning and leveling flour (or at least not packing it into the cup).
Can I add peanut butter chips or chopped peanuts?
Definitely. I like adding peanut butter chips for extra peanut flavor, or chopped peanuts if you want more crunch. Just keep the mix-ins reasonable so the bars still slice cleanly.
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 Chocolate Chip Blondies
INGREDIENTS
Batter
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp fine salt.
Mix-ins and topping
- 1 cup semisweet chocolate chips
- flaky salt to taste.
INSTRUCTIONS
Prep
- Heat oven to 350 F
- line an 8x8 inch baking pan with parchment leaving overhang and lightly grease.
Batter
- Whisk melted butter and brown sugar until smooth
- whisk in peanut butter
- whisk in eggs one at a time until glossy
- whisk in vanilla
- fold in flour baking powder and salt just until no dry flour remains
- fold in chocolate chips.
Bake and cool
- Spread batter evenly in pan
- bake until edges are set and center is just set and a toothpick shows a few moist crumbs 22 to 28 minutes
- cool in pan 30 to 60 minutes then lift out and slice into 16 bars
- finish with flaky salt if using.
