Peanut Butter Blondies

Soft, ultra-chewy, and packed with flavor, these peanut butter blondies will be your new go-to dessert to impress even the biggest peanut butter fanatics. They’re incredibly quick to throw together—a 1-bowl, no-mixer-required, no-dough-chilling recipe. Reese’s Pieces add a wonderful sweet crunch in each bite!

If you’ve poked around my site before, it’s no secret that I adore peanut butter treats. I make peanut butter blossoms year-round (who said they can only be enjoyed as Christmas cookies?), I’ve used these peanut butter cookies as inspiration for 8+ other cookie recipes, and this chocolate peanut butter cake is one of the most decadent beauties to come out of my kitchen.

So it will come as no surprise that my first-ever recipe published on my site in 2011 showcased… peanut butter!

These peanut butter blondies are an ode to the recipe that started it all, a reader and personal favorite that now includes even more Reese’s Pieces. Because who doesn’t love even MORE ways to incorporate peanut butter flavor into every bite?

These Peanut Butter Blondies Are a Forever Favorite:

• Soft & ultra-chewy, and packed with crispy Reese’s Pieces
• Only 1 bowl needed
• No mixer required (just like these soft-baked M&M Cookie Bars)
• Super simple from start to finish. Prepare and bake the blondies in less than an hour. The hardest part is waiting for them to cool!
• A year-round favorite welcome at Halloween parties, summer BBQs, Christmas celebrations, and spring picnics
• Convenient for cutting, stacking, and transporting

One reader, Gina, says: “Sally, I made these yesterday with cut-up Reese’s miniature cups and only sprinkled the top with the Reese’s Pieces and they were OUT OF THIS WORLD! Everyone loved them and they were gone in seconds. ★★★★★”

Let me show you how easy this is.

You need a 9×13-inch pan, mixing bowl, whisk and spatula, a few staple baking ingredients, plus some Reese’s Pieces candy (or M&Ms). Did I already mention how EASY these are?

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Ingredients to Use & Why

1. Unsalted Butter: Just like with chocolate chip cookies, use melted butter to create the chewiest blondies. Cool the butter for just a few minutes so that it’s not piping hot, but don’t leave it so long that it starts to solidify again.
2. Brown Sugar: You’ll reach for brown sugar here for its deep flavor, and also because it creates a softer, chewier, and thicker baked treat. All characteristics that make for the tastiest blondies!
3. Peanut Butter: While natural-style peanut butters are great for eating and cooking, they can dry out baked goods. To avoid a crumbly blondie, use a creamy processed peanut butter like Skippy or Jif. If you’re looking for a recipe that uses natural peanut butter instead, it does work well in peanut butter banana chocolate chip oatmeal bars, peanut butter trail mix bars, and healthier no-bake chocolate fudge oat bars.
4. Eggs: You need 2 whole eggs + 1 extra egg yolk. The extra egg yolk creates a chewier, denser texture. Without it, blondies can taste a little dry and sandy. We use an extra egg yolk in dark chocolate cranberry blondies for the same reason.
5. Vanilla Extract: If you have homemade vanilla extract on hand, you can absolutely use it here!
6. All-Purpose Flour: To add structure. Be sure to spoon and level your flour so that it isn’t under-measured (overly gooey, greasy blondies) or over-measured (dry, sandy blondies).
7. Baking Powder: For a little lift.
8. Salt: Flavor enhancer, and to balance the sweet.
9. Reese’s Pieces: The star of these blondies. If you love the added texture they provide in these blondies, you’ll also enjoy them in this peanut butter pie. (Have you tried that one yet? It’s an absolute must for any peanut butter lover.) They’re also give the perfect amount of crunch to my Reese’s peanut butter white chocolate bark.

Easy 1-Bowl, No-Mixer, No-Chill Recipe

After the thick batter comes together in your mixing bowl, fold in the Reese’s Pieces, spread into your prepared 9×13-inch baking pan, and sprinkle some extra candies on top for good measure. Pop them in the oven and they’re done in half an hour. (Well, except for the hard part… waiting for them to cool.)

The next time you need an easy-to-make crowd-pleasing dessert, or just have a mega peanut butter craving, reach for this recipe.

From my kitchen to yours, I hope you enjoy this very special recipe; it was the first recipe ever published on my website and I’ve gone back to re-photograph and republish it some years later. It began a delicious career and introduced me to so many sweet readers from around the world. Thank you, from the bottom of my peanut butter-loving heart, for making and trusting my recipes. Whether you’ve been following since the beginning or joined along over the years, thank you for being here. Let me know if you give these blondies a try!

More Blondies to Love:

• Milk Chocolate Mocha Blondies
• Brown Butter Apple Blondies
• Candy Bar Blondies
• Cake Batter Blondies
• Biscoff White Chocolate Blondies
• Snickerdoodle Blondies

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