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Reese’s Pieces Peanut Butter Blondies

Reese’s Pieces Peanut Butter Blondies

Calling all peanut butter lovers! These delicious blondies are LOADED with peanut butter butter flavor and studded with sweet Reese’s Pieces – one of my absolute favorite candies. The Reese’s Pieces add a nice crunch to these soft and chewy blondies. I love a good texture contrast in my baked goods – especially one from Reese’s Pieces.

I hope you enjoy these. They’ve become a staple in my kitchen!

Delicious homemade peanut butter blondies loaded with Reese's Pieces and peanut butter flavor. Recipe on sallysbakingaddiction.com
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Reese's Pieces Peanut Butter Blondies

YIELD

16 blondies

PREP TIME

10 minutes

COOK TIME

30 minutes

TOTAL TIME

1 hour

INGREDIENTS

  • 2 and 1/2 cups all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups packed light or dark brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup Reese's Pieces

DIRECTIONS

  1. Preheat oven to 350°F (177°C). Grease 11x7 inch pan and set aside.
  2. In a saucepan over medium heat, melt the butter and brown sugar, stirring until smooth. Remove from heat, and stir in the peanut butter. Set mixture aside to cool.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Add eggs, one at a time, to the peanut butter mixture, mixing well after each egg. Stir in pure vanilla extract. Add this mixture to the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of Reese's Pieces, leaving 1/4 cup to sprinkle on top.
  5. Pour batter into the greased pan, spreading batter evenly. Sprinkle with remaining 1/4 cup Reese's Pieces.
  6. Bake for 25-30 minutes or until top is golden brown and edges are lightly browned. Allow 20 minutes to cool and cut into squares.

Make ahead tip: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

RECIPE NOTES

  1. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THIS RECIPE

Here are some items I used to make today's recipe.

Saucepan | Glass Mixing Bowls | Whisk

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23 Comments

Comments

  1. Averie @ Love Veggies and Yoga on December 12, 2011 at 6:27 pm

    congrats on your new blog! thanks for reading mine and these look wonderful!

  2. Kristy @Sweet Treats & More on December 12, 2012 at 9:05 pm

    I had to post a comment here. Your very first post got one comment and now you get like abajillion a day:) I can’t believe how quickly you’ve grown! I’ve been blogging for several years and feel like I can learn so much from you! Awesome job girly, you rock!!

  3. Ashley @ Kitchen Meets Girl on December 12, 2012 at 10:25 pm

    Sally! I think even your first post is pretty darn good, although it is so impressive to see how far you’ve come in just one short year! You are seriously amazing, girl! I am so impressed and excited to continuing following you on your blog journey. Loving your blog series posts, too–I’m learning so much from you! 🙂

  4. Kisha J @The Sunflowergal Blog on January 18, 2013 at 9:34 am

    Totally Pin-able! Thanks for the yummy – my son has requested these for his Bday 🙂

    Kisha

    • Sally on January 18, 2013 at 11:12 am

      Thanks Kisha! this is my first blog post ever. I’m glad you like them. 🙂

  5. shana on December 12, 2013 at 11:47 pm

    I just made these for the first time. The batter was delicious. They are now in the oven. I’m excited to taste them 🙂

    • Sally on December 13, 2013 at 8:47 am

      Hey Shana! I hope you enjoy. 🙂

  6. Candice on January 6, 2014 at 10:24 am

    Hi Sally – I made these this weekend, and they were fantastic! However they were a little tough/dry like I used too much flour. So I had two questions – how do you measure your flour? Sifted and measured? Or just dig the cup in? And also, is the brown sugar packed?

  7. Candice on January 6, 2014 at 10:56 am

    Great! Thanks!

  8. Lisa on January 19, 2014 at 10:56 pm

    These are in the oven right now! I’m so excited!!

    • Sally on January 20, 2014 at 8:53 am

      Enjoy, Lisa!

  9. Jenah on March 26, 2014 at 9:04 pm

    I was so exited to make these, I’m pretty are all my measurements were correct , but the batter was really dry and crumbly. I don’t think it was supposed to be. It’s in the oven right now.. So I’m hoping they still turn out. Please let me know what your thoughts are. I only used 2 1/2 cups flour.

    • Sally on March 27, 2014 at 10:38 am

      Hi Jenah! The batter is certainly thick, but should not be crumbly. Try being extremely precise about measuring your flour – I’ve run into a lot of problems accidentally overmeasuring. Try to spoon + level, as I explain here: https://sallysbakingaddiction.com/measuring-101/ If you were precise, try reducing to 2 and 1/3 cups.

  10. Meggi @ meggi's mixing bowl on August 20, 2014 at 1:56 pm

    Sally, I have never commented on your blog before, though I am an avid reader. I just wanted to let you know that you inspire me so much. I am a teenager trying to have a nice, popular blog like yours, and seeing your first post gave me hope that maybe, someday I can have a popular blog like yours with 50+ comments on each post. Thanks for being a hugeeee inspiration for bloggers everywhere!

    • Sally on August 20, 2014 at 6:11 pm

      Thank you Meggi. You are the sweetest. Best of luck. Work hard!

      • Meggi on August 22, 2014 at 10:00 am

        I’m literally crying because you replied! It means a lot to me. Thanks so much!



  11. Skye on December 19, 2014 at 3:49 pm

    Omgossssshh I found your first post! Of course it was peanut butter- what else could it be?!? You’ve come so far now and yet still peanut butter is blinging out in your recipes! (not that I’m complaining.) I feel we might need a new blog name soon…

  12. Melanie Norton on December 5, 2015 at 10:50 pm

    This recipe was absolutely fantastic! I had people who don’t like sweets or peanut butter tell me that they loved it. I took these to work and people kept coming by asking me if I had any more long after they were gone. I will never eat plain Reeses Pieces ever again. Thanks for sharing! Followed the recipe as written and it was perfect.

  13. Joanne |No Plate Like home on February 26, 2017 at 7:28 pm

    I started my food blog 5 months ago. It helps looking at successful bloggers’ first posts to see how far they’ve come for inspiration and to know that no one started at he same point they grown into now. 
    I can tell you work very hard and deserve your success! Thanks for sharing your first post. Mine is embarrassing. One day I’ll photograph it again but keep the old pic just to show my readers how far I’ve come.

    Continued good luck to you Sally!

    • Sally on February 27, 2017 at 7:52 am

      Thanks so much Joanne! I really appreciate this comment. Best of luck on this new adventure!

  14. Jessica Coppola on June 14, 2017 at 11:54 am

    Sally!!!
    Just love your recipes and website! 
    Wanted to ask how I can adjust the ingredients to fit a 9×13 pan? 
    Thanks so much!!
    Jessica 

Reviews

  1. Melanie Norton on December 5, 2015 at 10:50 pm

    This recipe was absolutely fantastic! I had people who don’t like sweets or peanut butter tell me that they loved it. I took these to work and people kept coming by asking me if I had any more long after they were gone. I will never eat plain Reeses Pieces ever again. Thanks for sharing! Followed the recipe as written and it was perfect.

Questions

  1. Candice on January 6, 2014 at 10:24 am

    Hi Sally – I made these this weekend, and they were fantastic! However they were a little tough/dry like I used too much flour. So I had two questions – how do you measure your flour? Sifted and measured? Or just dig the cup in? And also, is the brown sugar packed?

  2. Jenah on March 26, 2014 at 9:04 pm

    I was so exited to make these, I’m pretty are all my measurements were correct , but the batter was really dry and crumbly. I don’t think it was supposed to be. It’s in the oven right now.. So I’m hoping they still turn out. Please let me know what your thoughts are. I only used 2 1/2 cups flour.

    • Sally on March 27, 2014 at 10:38 am

      Hi Jenah! The batter is certainly thick, but should not be crumbly. Try being extremely precise about measuring your flour – I’ve run into a lot of problems accidentally overmeasuring. Try to spoon + level, as I explain here: https://sallysbakingaddiction.com/measuring-101/ If you were precise, try reducing to 2 and 1/3 cups.

  3. Jessica Coppola on June 14, 2017 at 11:54 am

    Sally!!!
    Just love your recipes and website! 
    Wanted to ask how I can adjust the ingredients to fit a 9×13 pan? 
    Thanks so much!!
    Jessica 

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