Chocolate Chip Peanut Butter Blondies
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Chocolate Chip Peanut Butter Blondies are chewy-gooey cookie bars, and are seriously the best. These are simple to make, don’t require a mixer, and are done in just 40 minutes or less!
When it comes to chocolate chip cookies vs peanut butter cookies, I’m a toss-up. I love them BOTH. So when you mix them together, I’m pretty much in heaven. GAAAHHH. But instead of making actual cookies, you press the dough into an 8×8 baking dish, and you get this.
- thick
- chewy-gooey
- chocolate chip
- peanut buttery
- melt-in-your-mouth
- blondies!
I’m all in. And get this. They are EASIER than making actual cookies! No mixer required, and using parchment paper makes it simple to get them out of the dish.
I adapted my Dark Chocolate Chunk Cookies recipe to make this one.
- Cut the recipe in half.
- Melted the butter instead of creaming it.
- Used brown sugar instead of a combo.
- Added peanut butter.
- Used regular chocolate chips instead of dark chocolate chunks.
- And of course, pressed the dough into an 8×8 pan
.
.You can adapt this recipe too.
- Use different candies. Instead of chocolate chips, use butterscotch, peanut butter, nuts, or dark chocolate chunks.
- Instead of crunchy peanut butter, use creamy for a smoother texture.
- Tailor it to a holiday and add colored m&ms that match the event.
- Make an even larger batch by doubling this one. Just change the serving size in the actual recipe.
Make ahead tip: Prep the cookie dough the day before, and then just press into the baking dish when ready to bake. Makes dessert quick and easy!
Freezing tip: You can freeze the dough for up to three months. Just remove and press into pan when softened.
My hubby likes things gooey, so I often times under-bake the cookies just a tad. But if you aren’t into the gooey, just bake longer. You may want to cover the dish for part of the baking time to keep the tops from getting too brown.
Thank you for following along, friends! 😀
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Make these cookies next: White Chocolate Macadamia Nut Cookies
xoxo ~Sue
Chocolate Chip Peanut Butter Blondies
Ingredients
- 1/2 cup unsalted butter – melted
- 1 cup brown sugar
- 1/2 cup crunchy peanut butter – or use creamy peanut butter
- 2 large eggs
- 1 Tablespoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips – plus more for the top
Instructions
- Preheat oven to 350 degrees. Prepare an 8×8 baking dish with parchment paper.
- In a mixing bowl, melt butter. Add peanut butter and stir well. Then add brown sugar, eggs, and vanilla, and mix again.
- In another bowl, combine flour, baking soda, cornstarch, and salt. Pour into wet ingredients, and stir until just combined. Fold in chocolate chips.
- Spoon mixture into prepared baking dish, spreading evenly. Top with some extra chocolate chips and bake for approximately 25 – 30 minutes, or until bars are just done in the center.
- Remove from oven. Let cool and then cut into 12 equal pieces.
Notes
- Using parchment paper in the baking dish makes it easy to remove the blondies from the pan. Just lift them out and slice.
- If you like gooier blondies, bake for less. If you like them firmer, baking longer. You may want to cover the tops for part of the baking time.
- You can adapt the mix-ins for this recipe. Use different chips, or nuts, or m&ms, etc. You can also use a crunchy peanut butter or other nut butter.
- Tailor these for the holidays and use colored m&ms to match the event.
These were outstanding!! I stayed true to recipe and they turned out perfect! I made them for a little family get together and everyone LOVED them! I will definitely be baking these again and looking for more of your recipes!
Thank you Amanda!
Followed the recipe as written-except used dark chocolate chips, baked for 27 min. So delicious ! I’ll double next time!!! Great recipe !!!
Love this recipe! I adapted it a little bit to be vegan – use a half cup of apple sauce for the eggs and shortening instead of butter, tastes great!!
Love this, Anne!
Oh my goodness these are dangerous! We have made them twice. The second time we made the discovery when packing them away in the freezer so we would not eat them all at once that they are just a good if not more so when cold! I love the parchment paper idea it makes taking them out of the pan a breeze. Definitely a keeper!
Thanks so much for letting me know, Heather! 🙂
Perfect recipe! Thank you!!
I’ve made this twice now and it hasn’t turned out! 🙁 first it’s not done , outsides crispbinsides still almost liquid, then it dries out if I put it in any longer….what am I doing wrong?
Hi Jennifer. Are you following the directions exactly using the listed ingredients (with no substitutions)? Have you tested your oven temperature and what pan are you using?
Do you know the conversion to grams?
I’m sorry but I do not.
You can literally Google them. Stop being so useless and helpless.
Though, it would be helpful if the OP did have a function in the website to tap at and boom, converted measurements.
My southern Mama said this the best dessert she’s ever had. She’s the best cook in our family! Absolutely delicious and so easy to make!!
Aww, that is super sweet of her to say! Thank you for your feedback!
These are the bomb!! They are so easy to make and absolutely delicious and moist! I doubled the recipe to make a 13×9 painful and they disappeared quickly!!
Hi Christine! We love these blondies too! Thanks for letting me know. 🙂
Did you need to adjust the baking time when doubling the recipe?
Yes, baking time would need to be adjusted.
I made this, it was really great, thanks!
So glad you enjoyed them, Melissa!
One word: WOW!!! Just made these and I had to have a piece once it was warm enough to eat. I made this recipe gluten free friendly (substituted oat flour and added one teaspoon of xanthan gum) I also used half chocolate chips and the other half was Reese’s pieces chips. Needless to say, they came out perfect. Had it with a glass of milk and I was a very happy camper 🙂 thank you for such an amazing recipe, A+!!!!!
Hi Vanessa! I’m so happy you enjoyed these blondies. Thanks so much for your feedback! 🙂
Made these last weekend for my niece. YUM. Thx for the recipe! I made them gooey this time – will likely bake longer next time.
You’re very welcome, Stacey! I’m glad you enjoyed the blondies!
Super easy recipe but sadly did not come out as expected. They were very dry.
My sister loves peanut butter so I wanted to make her something for her birthday. I came across this recipe and I’m glad I did! These are AMAZING!!! I’m actually making another batch right now. I had to have some for myself. Tgank you fir sharing this. They are super easy to make
Hi Meagan! I’m so glad you enjoyed the blondies. Thanks so much for letting me know! 🙂
Genius recipe and one of the best things I’ve ever baked in my life. I’m making a a second (double) batch, and going to wrap them up and give to friends as a Valentine’s gift. Thank you for this! ♥️ 🎁 💥
Thank you Ricky! Enjoy! 🙂
These were perfect! I used peanut butter AND chocolate chips.
Sounds amazing, Lelia! So glad you enjoyed these. 🙂
Boyfriend loved them and had second helpings! I offered to share them with his neighbors and he was reluctant because he wanted them all for himself! LOL
Ha! I’m glad he liked them, Elizabeth. 🙂
Yummy! Made it in a ceramic pie plate as my 8×8” pan was occupied.
That works too! Thanks for your feedback, Ann! 🙂
These were delicious and so easy to make! I made them for my Mother’s Day BBQ today and they were a hit. Definitely recommend leaving them gooey.
Hi Lindsay! Thanks so much for your feedback. I vote for gooey too!
This is the third time I have made these brownies, as they were a big hit with my family from the first time I made them. I had doubled the recipe the first two times, but this time I tripled the recipe to have plenty to take to a party. I added chopped walnuts to the recipe, as well. My jelly roll pan was a perfect size, and I cooked about 15 minutes until just set. They turned out moist and chewy~delicious. Thanks for sharing this recipe.
I’m so happy to hear this, Carol!
This was ABSOLUTELY delicious. My whole family loved these blondies, so much so that I’m going to double the recipe the next time I make them. They’re great when they first cool off, but to me they tasted even better after they sat overnight. They got chewier and the peanut butter flavor really shone through. Thank you!
Hi Madison! I’m so glad that the blondies were a hit with your family! Great idea on doubling it. You can never go wrong with these! 🙂
Hi Sue, will this recipe work with natural peanut butter?
Hi Cynthia. I haven’t tested these blondies with natural peanut butter, but I’d say it’s worth a try. Let me know how it turns out! 🙂
Oh yeah! These look so delicious!
Thanks Karly!
Looks so delicious! I love chocolate and peanut butter together!
Amazing! If you like gooey, take advantage of the tip and under cook slightly. The best!
It IS the bomb. I like gooey too!