Peanut Butter Chocolate Chip Blondie Hearts.

I made these earlier last week as a Valentine’s Day treat for Kevin. 🙂

It’s an incredibly easy and simple recipe and they are completely vegan too (if you use almond milk and vegan chocolate chips). With 3/4 cup of peanut butter in the whole recipe, you can be assured these are overloaded with peanut butter flavor. I sprinkled peanuts and chocolate chips on top before baking and drizzled even more chocolate on top after they came out of the oven.  The peanuts give the soft blondie a nice crunch.  These are easily one of my favorite recipes!

Cut them into hearts or squares, whichever you desire.  If you like peanut butter, I know you’ll love them.

Peanut Butter Chocolate Chip Blondie Hearts

Yield: 6 hearts (depending on the size of the heart cookie cutter) or 16 small squares

Print Recipe

Make sure your chocolate chips are dairy free to assure the blondies are vegan.


  • 3/4 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 cup light brown sugar (or dark brown sugar)
  • 1/4 cup milk (I used almond milk)
  • 2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup peanuts
  • 1/2 cup chocolate chips (divided in half. You will melt 1/4 cup and drizzle on top)


Preheat oven to 350F degrees. Line an 8-inch baking pan with aluminum foil or parchment paper, making sure there is enough overhang on the sides to easily remove the blondies. Set aside.

In a large bowl, mix together peanut butter, oil, and brown sugar. Stir in milk and vanilla. Stir in flour, salt and baking powder. The batter will be very thick.

Transfer to baking pan and press it into place. Sprinkle the peanuts and 1/4 cup chocolate chips on top, pressing them gently into the batter.

Bake for 22 to 25 minutes, until the edges are just barely browning. The top will look very soft.  Remove from oven and cool completely before slicing into squares or shaping into hearts.  Melt the remaining 1/4 cup chocolate chips and use a fork to drizzle on top of each square/heart. Blondies stay fresh in an airtight container for up to one week at room temperature.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

If you like peanut butter as much as I do, I know you’ll love all of my peanut butter recipes.

 And the star of the show… my homemade honey roasted peanut butter. 🙂 Love this stuff!



19 Responses to “Peanut Butter Chocolate Chip Blondie Hearts.”

  1. #
    sugaredpecanposted February 19, 2012 at 2:52 pm

    These are so cute. They sound delicious too!


  2. #
    Barbara Schievingposted February 21, 2012 at 9:38 am

    I can see why they’d be one a favorite. They look rich and delicious!


  3. #
    JenMarieposted February 21, 2012 at 2:15 pm

    These are sooo pretty! I love it.


  4. #
    Madisonposted February 26, 2013 at 3:38 pm



  5. #
    Margauxposted March 13, 2013 at 2:14 am

    The friend who introduced me to baking recently went vegan, so when I got invited over for dinner, I went crazy trying to figure out how I could keep things vegan but still show off my new baking skills. These were the perfect solution! They were a huge hit. I’ll definitely make them again. Thank you!


    • Margauxreplied on March 13th, 2013 at 2:17 am

      Also, on a sort-of-related note, can I use almond milk in your standard Cake Batter Blondie recipe? I have half a carton of it now, and I don’t want it to go to waste! 🙂


      • Sallyreplied on March 13th, 2013 at 9:43 am

        Hey Margaux! I LOVE this blondie recipe and I’m glad you could use it for some vegan friends. It is accidentally vegan – I wasn’t ever trying to make it so. And yes, you may use almond milk in the cake batter blondie recipe. I do it all the time!

  6. #
    Mary Bethposted November 3, 2013 at 5:57 pm

    Sally, these were delicious and absolutely perfect in every way!!! You rock girl 🙂


    • Sallyreplied on November 3rd, 2013 at 6:20 pm

      I’m glad to hear (read!) that, Mary Beth!


  7. #
    Sandyposted January 29, 2014 at 11:25 am

    These are melt-in-your-mouth amazing! I am addicted. I used coconut oil and whole wheat flour and they were pure decadence!


  8. #
    Alexposted February 19, 2014 at 4:20 pm

    I made these for the second time today – absolutely delicious! They’ve become a firm favourite.
    Now to decide what to make next week! Do you have any recommendations? Your blog is all so tasty, I’m spoilt for choice!


  9. #
    Carlyposted February 7, 2015 at 2:28 pm

    do you use a cookie cutter to help shape them in heart? Thanks for your help!


    • Sallyreplied on February 7th, 2015 at 2:58 pm



  10. #
    Biancaposted February 11, 2015 at 3:55 am

    Hello Sally! I’m gonna try this tomorrow! Question though, how many servings can this recipe produce?


  11. #
    Heatherposted February 15, 2015 at 2:28 pm

    Do you think it’s possible to substitute apple sauce for the vegetable oil? I am would like to make them lower-fat.


  12. #
    Laurenposted January 21, 2016 at 1:24 pm

    Hi Sally, 
    Is it possible to sub almond butter for the peanut butter?


    • Sallyreplied on January 21st, 2016 at 2:49 pm

      Yes, definitely!


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