Peanut Butter Blondies
Posted Sep 27, 2026
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These peanut butter blondies are rich and irresistibly gooey with crisp edges and chewy centers. Packed with melty peanut butter cups and creamy peanut butter chips in every bite, this bakery-quality, one-bowl dessert is easy to make in 30 minutes.
If the craving for a peanut butter cookie strikes, but you don’t want to scoop, chill, and bake multiple batches—make these peanut butter blondies instead!
Blondies with peanut butter are soft, rich, and perfectly chewy with crisp edges and tons of peanut butter in every bite because it’s stirred into the batter and mixed in with added peanut butter cups and chips.
Ready from start to finish in about 30 minutes, this bakery-quality recipe has everything you love about peanut butter cookies but takes way less effort to make! If you love easy bar desserts, be sure to try my chocolate chip cookie bars, sugar cookie bars, and double chocolate cookie bars too.
Peanut Butter Blondies: Ingredients & Substitutions
- Salted Butter. Unsalted butter works great.
- Creamy Peanut Butter. Choose your favorite creamy peanut butter, or you can use crunchy if you’d like some peanuts in the blondies.
- Light Brown Sugar. If you like a slightly bolder molasses taste, then you can use dark brown sugar.
- Granulated Sugar. White sugar or organic cane sugar are both great options.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt, I recommend decreasing the amount of salt by half.
- Peanut butter chips. You can omit these or choose a different mix-in such as chocolate chips, cinnamon chips, etc.
- Peanut butter cups. The best substitute is chocolate chips!
How to Make Peanut Butter Blondies
Let’s walk through this peanut butter blondies recipe step-by-step, and don’t forget to watch the video.
Begin by lining a 9″ square baking dish with parchment paper, which ensures easy removal of the blondies after baking.
Then, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar in a large bowl.
Add the egg and vanilla and whisk until smooth.
Then, add the flour, baking soda, and salt and stir with a spatula or wooden spoon until combined. The dough should be thick as pictured below.
Next, stir in your mix-ins. The recipe calls for chopped peanut butter cups and peanut butter chips, but you can use your favorites.
Mix-in suggestions:
- Chocolate chips
- White chocolate chips
- Peanut butter M&Ms
- Nuts
- Dried fruit
Then, spread the batter evenly in the prepared baking dish and bake for about 20 minutes, or until the edges and top are set and the edges begin to lightly brown. Do not overbake, or you will have dry peanut butter blondies. If desired, add a sprinkle of flaky sea salt on top right when you remove them from the oven.
Place the baking pan on a wire cooling rack and let the blondies cool in the pan for at least 30 minutes (preferably longer; they hold up better as they cool). Once they’re relatively cool, use the parchment paper to lift the peanut butter blondies out of the pan, then cut into squares and serve.
Serve
You can serve them room temperature just as they are. Or, you can serve them slightly warm with vanilla ice cream and a drizzle of chocolate sauce – yum!
Store/Freeze
Store these blondies with peanut butter in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Reheat in the microwave or in a covered dish in the oven set to warm.
More Irresistible Peanut Butter Desserts
You have to try these peanut butter recipes!
- The best, soft peanut butter cookies
- Easy puppy chow
- Chocolate peanut butter no-bake cookies
- Chocolate peanut butter ice cream is one of my all-time favorite desserts.
- Peanut butter cup brownies
- Chocolate peanut butter pie
- Peanut butter blossoms or peanut butter cup cookies
Peanut Butter Blondies Recipe FAQS
Creamy, no-stir peanut butter is the best choice for this recipe.
This recipe makes the perfect, fudgy, chewy blondies. If you don’t overbake them, they won’t be cakey.
You can add a total of 2 cups of mix-ins.
The edges will be set and lightly golden-brown, while the center still looks slightly soft. They will jiggle but only slightly.
Yep, use gluten-free flour.
Absolutely, you can – just double the ingredients and bake in a 9×13″ baking dish. You may need to increase baking time by 1 to 5 minutes.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Peanut Butter Blondies Recipe
Video
Ingredients
- ½ cup salted butter (melted)
- 1 cup peanut butter
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup peanut butter chips
- 1 cup chopped peanut butter cups (6 large peanut butter cups or 12 small, about 5 ounces).
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line a 9×9” (23 cm) square baking dish (ceramic or glass) with parchment paper and set aside.
- Melt the butter in a large, glass bowl (microwave safe).
- Whisk in peanut butter, brown sugar, and granulated sugar.
- Then, add the eggs and vanilla and whisk until sugar is dissolved.
- Add the flour, baking soda and sea salt and stir until all the ingredients are just combined, be careful not to over-mix the batter.
- Stir in peanut butter chips and chopped peanut butter cups
- Spread the batter evenly in the prepared baking dish.
- Bake for 20-22 minutes, or until the edges and top are set and the edges begin to lightly brown. Do not overbake or you will have dry peanut butter blondies. If desired, add a sprinkle of flaky sea salt on top right when you remove them from the oven.
- Place the baking pan on a wire cooling rack and let the blondies cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the blondies out of the pan, then cut into squares and serve.
Notes
- Salted Butter. Unsalted butter works great.
- Creamy Peanut Butter. Choose your favorite creamy peanut butter, or you can use crunchy if you’d like some peanuts in the blondies.
- Light Brown Sugar. If you like a little bolder, molasses taste then you can use dark brown sugar.
- Granulated Sugar. White sugar or organic cane sugar are both great options.
- Sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
- Peanut butter chips. You can omit these, or choose a different mix-in such as chocolate chips, cinnamon chips, etc.
- Peanut butter cups. the best substitute is chocolate chips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
