Peanut Butter Blondies

stack of peanut butter blondies

peanut butter blondies stacked on a white plate

wet ingredients for peanut butter blondies in a glass bowl with a colorful whisk

peanut butter blondie batter in a glass bowl with Reese's Pieces

hands sprinkling Reese's Pieces onto peanut butter blondie batter in a baking pan

peanut butter blondies on a white plate

Forever loving these extra soft peanut butter blondies, an ode to the 1st recipe ever published on my website! They’ve been a hit for years and we now add even more Reese’s Pieces. If you need an excuse to make them, these are always a hit alongside hot chocolate in the wintertime or at a pool party in the summertime. And they fly off the plate when I serve them at bridal showers, baby showers, for Father’s Day, graduation parties, or Halloween celebrations. (But do you really even need an occasion to bake peanut butter blondies?!)

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peanut butter blondies stacked on a white plate

Peanut Butter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 18 large blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Soft, simple, and delicious peanut butter blondies made in only 1 bowl!


  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted and slightly cooled for 3 minutes
  • 2 cups (400g) packed light or dark brown sugar
  • 3/4 cup (194g) creamy peanut butter
  • 2 large eggs + 1 extra egg yolk
  • 1 Tablespoon pure vanilla extract (yes Tablespoon!)
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 and 1/4 cups Reese’s Pieces


  1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  2. In a large bowl, whisk the melted butter and brown sugar together until combined. Whisk in the peanut butter, then add the eggs, egg yolk, and vanilla. Whisk it all until completely combined.
  3. Add the flour, baking powder, and salt. Fold the batter together using a rubber spatula. Batter is very thick. Finally, fold in the Reese’s Pieces. Spread evenly into prepared pan and sprinkle with a couple additional Reese’s Pieces on top for looks, if desired.
  4. Bake for 30 minutes, then test the blondies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the blondies are not done. If there are only a few moist crumbs, the blondies are done. Keep checking every 2 minutes until you have moist crumbs. My blondies take 30 minutes. They taste a little dry if you overbake!
  5. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
  6. Cover and store leftover blondies at room temperature for up to 1 week.


  1. Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Keywords: peanut butter blondies, blondies

Thank you for a life-changing 5 years and many more to come! xo


  1. Sally, if I wanted to make these more cakey, rather than dense, would I just cream the butter and sugar instead of melting the butter? (I love the taste of this kind of thing, but not a fan of fudgy textures).

    1. Hi Carmen! You can definitely try the creaming method here. I fear the blondies may taste a little dry, so let me know how they turn out. A splash of milk may help.

  2. baked and eaten! couldn’t wait for them to cool all the way. DEEEE-licious!!!
    Used chopped chocolate because no reeses pieces. Whisked manually. Strongly recommend using power mixer! It’s heavy thick batter.

  3. Really loved how these turned out! I substituted the Reece’s for white chocolate and drizzled some melted white chocolate on top after they had cooled down. Delicious! Thank you for the recipe 🙂

  4. Geoffrey P Cox says:

    I actually forgot to add the salt and baking powder until it was too late and it still turned out to be the best thing I have ever baked. I added some chocolate drizzle to the top and it was so good I feel like my spine was going to melt. I am writing this during the quarantine of 2020 So I have nothing better to do then bake. Next, I will make another and present it to my brother who has given up sweets for lunch!

    1. I’m so happy they still turned out so well and that you enjoyed them, Geoffrey!

      1. Alexxus Berthoty says:

        So. Freaking. Good.

        Quarantine 2020, what do I have tons of? Peanut butter, flour, time and (potty training) mnms from my toddler. This recipe was absolutely delicious. Who knows if they were totally baked after 30 minutes, but they cooled and we ate! Bookmarked, shared, and I’ll make again- thank you!!

  5. Hi sally. I recently discovered your blog and I’m addicted to your addiction! I plan to make these soon and only have natural peanut butter. Is it possible to make these with natural peanut butter and do I need to add anything so they are not too dry? I also plan to half the recipe. Can I leave out the extra egg yolk?

    1. Hi Kate! In my recipe testing, I never really found a way around it but I don’t think I tried an extra egg yolk. Let me know if you test anything.

  6. Jennifer Z says:

    Made this recipe but swapped out chocolate chips (they’re what I had on hand) for the reese’s pieces and they tasted amazing! Also used natural peanut butter and it worked fine. They got my boyfriend’s approval and now he’s asking for more haha. I only wish I could have shared them with more people!

  7. Have combined this recipe with the cheesecake part of your cheesecake brownies, as well as adding some chunky raspberry jam rather than Reese’s or chocolate) to make a sort of PB&J cheesecake blondie and OH. MY. WORD. Sally!!!! You’re a GENIUS. This is the best thing I’ve ever made! I shared them with my neighbours (as I live alone and COVID isn’t helping…) and all of them sent me messages saying they were the highlight of their day! Thank you so much for sharing and your whole website, such an inspiration! Hope you and your loved ones are all safe and well. Lots of love!

  8. To any bakers in the UK with limited access to sweetened dessicated coconut and block cream cheese I would really recommend omitting or reducing the salt addition. It was a lovely recipe as always and so moist but the saltiness in the after taste was not really pleasant 🙁

  9. I made these as part of a Christmas cookie bundle gift, and they were SO tasty. Each person who got them loved them, and I quickly decimated the leftovers. Next time I’ll add chocolate chips and/or drizzle some on top, but that’s just me. They are a peanut butter lover’s dream as is.

  10. Love this recipe! I only used 300g of sugar instead of 400 as the recipe says though, still sweet enough!

  11. Can I use mini muffin pan instead of 9 by 13 baking pan? How should I adjust the baking time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ivy, Yes this should work! We’re unsure of the best bake time for mini blondies in a mini muffin pan, but bake them at 350°F. You may want to start checking for doneness at 12-13 minutes. Use a toothpick to test for only a few moist (not wet) crumbs.

  12. Just made these for the first time and damn they are fabulous! I ate way too many and just sent my son to the store so I can make more! Oh so good!!!!

    1. Trina @ Sally's Baking Addiction says:

      YAY! So glad you love these blondies, Kathy. Enjoy!

  13. These were so easy to make and they came out so delicious

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