Reese’s Pieces Peanut Butter Blondies

peanut butter blondies with Reese's Pieces

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!

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peanut butter blondies with Reese's Pieces

Reese’s Pieces Peanut Butter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

Soft and chewy peanut butter blondies studded with Reese’s Pieces!


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

Instructions

  1. Preheat oven to 350°F (177°C). Grease 11×7 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. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

Notes

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

Keywords: peanut butter blondies, reese's pieces blondies

25 Comments

  1. Kristy @Sweet Treats & More says:

    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!!

  2. Ashley @ Kitchen Meets Girl says:

    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! 🙂

  3. Kisha J @The Sunflowergal Blog says:

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

    Kisha

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

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

    1. Hey Shana! I hope you enjoy. 🙂

  5. 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?

    1. Hi Candice! Yep, the brown sugar is packed. Every single recipe on my blog calling for brown sugar is packed. I measure flour by spooning and leveling, never ever scooping the cup in. https://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

      For your blondies, try reducing the flour a bit next time. That should help.

  6. Great! Thanks!

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

    1. Enjoy, Lisa!

  8. 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.

    1. 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.

  9. Meggi @ meggi's mixing bowl says:

    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!

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

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

  10. 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…

  11. Melanie Norton says:

    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.

  12. Joanne |No Plate Like home says:

    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!

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

  13. Jessica Coppola says:

    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 

    1. Hi Jessica! Here is this recipe in a 9×13 pan 🙂 https://sallysbakingaddiction.com/2016/12/12/happy-5-years-with-peanut-butter-blondies/

  14. Hi Sally, My 31 year old niece messaged your Instagram to me In November and I’ve been a loyal follower ever since. I threw out all my old Christmas cookie recipes and used your versions of a few and tried a few new recipes. Each and every one was a hit!!! I didn’t waste anytime ordering your baking cookbook and cookie cookbook. You are now my sole source for baked goods. Thank you so much for all of your hard work and dedication. I made these Reese’s bars for an Oscar party and they disappeared before some people could grab a second bar. I am making them for the same crowd today per their request. I just can’t thank you enough for all the wonderful recipes. And congratulations are your pregnancy!

    1. Hi Sharon, Thank you so much for your sweet note! I’m so happy that you have been finding success with so many of my recipes. This post is so special to me as it was my VERY FIRST blog post ever!! I updated the post/recipe in 2016 and I think you might like this updated Peanut Butter Blondies recipe even better 🙂

  15. I made this recipe because I thought it’d be fun to make Sally’s first recipe post. These were easy and very tasty! Highly recommend!

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