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 little 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 into each bite?
These Peanut Butter Blondies are a Forever Favorite:
- Soft & ultra-chewy with 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 at Halloween, summer parties, Christmas celebrations, and spring get-togethers
- 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, and a few staple baking ingredients, plus some Reese’s Pieces candy (or M&Ms). Did I already mention how EASY these are?
Ingredients to Use & Why
- 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.
- 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!
- 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 oatmeal bars, peanut butter trail mix bars, and healthier chocolate fudge oat bars.
- 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. I use an extra egg yolk for the same reason in dark chocolate cranberry blondies.
- Vanilla Extract: If you have homemade vanilla extract on hand, you can absolutely use it here.
- All-Purpose Flour: To help add structure and soak up the wet ingredients. 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).
- Baking Powder: For a little lift.
- Salt: Flavor enhancer.
- 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.)
Easy 1 Bowl, No Mixer, No Chill Recipe
After the thick batter comes together in just one 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.
The next time you need a dessert pronto, or just have a mega peanut butter craving that needs curing, 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 that I’ve gone back to re-photograph and republish 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:
- Salted Butterscotch Blondies
- Milk Chocolate Mocha Blondies
- Brown Butter Apple Blondies
- Candy Bar Blondies
- Cake Batter Blondies
Enjoy soft-baked and flavor-packed peanut butter blondies made in only 1 bowl. Feel free to replace Reese’s Pieces with M&Ms, chocolate chips, or use a mixture of these add-ins.
- 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 (about 260g) Reese’s Pieces
- Preheat the oven to 350°F (177°C). Adjust oven rack to the center rack position. Line the bottom and sides of a 9×13-inch metal or glass baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- 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.
- 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 extra Reese’s Pieces on top for looks, if desired.
- 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. They taste a little dry if you over-bake!
- Allow the bars to cool in the pan set on a wire rack. Once cool, lift the bars out of the pan using the overhang on the sides and cut into squares.
- Cover leftover bars and store at room temperature for up to 1 week.
- Freezing Instructions: Baked and cooled blondies freeze well for up to 3 months. Thaw bars overnight in the refrigerator and bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Pan (or Glass Pan) | Glass Mixing Bowls | Whisk | Spatula
- 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.
Keywords: peanut butter blondies, blondies