These are the best chewy peanut butter blondies are rich, fudgy, and loaded with creamy peanut butter. Just 10 ingredients make up these delicious cookie bars, and they require no chill time. Serve with a sprinkle of flaky sea salt or fold in chopped peanuts, chocolate chips, or your favorite candy. Substitute crunchy peanut butter for more texture and crunch. Perfect for peanut butter lovers!
These chewy blondies are a great simple, sweet treat
Variations of these chewy peanut butter blondies:
- Use crunchy peanut butter or fold in chopped peanuts
- Mix in your favorite chocolate candy or chocolate chips
- Fold in chopped nuts
- Swirl in Nutella
Tools I used for this easy recipe:
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- USA Pan 8″ Square Pan – another USA Pan product I love! The corners of my bars and cakes never stick and I love the squared of edges this pan creates.
Why use room temperature eggs in cookies and blondies?
Room temperature eggs mix together a lot easier than cold eggs, resulting in lighter, fluffier baked goods! Room temperature eggs also whip up a lot better which makes them important to use when making meringue or items that call for a lot of eggs like, angel food cake. Don’t have room temperature eggs? Set a few cold eggs out 20-30 minutes before you need them.
Using a stand mixer makes this recipe super easy!
Quick steps for these easy blondies :
- Preheat oven
- Combine dry ingredients
- Cream butters and sugars
- Mix in eggs, and vanilla
- Mix in dry ingredients
- Transfer to a greased baking pan
- Bake & Enjoy!
If you like these peanut butter blondies, you’ll love these other easy recipes…
Highlights of this peanut butter bars recipe:
- Loaded with peanut butter flavor
- Chewy texture
- Fudgy blondie recipe
- Topped with flaky sea salt
- Hints of vanilla
- Slightly crisp edges
Grocery List for this easy recipe:
- Unsalted butter, softened
- Granulated Sugar
- Light Brown Sugar
- Natural Peanut Butter, creamy or crunchy (or substitute other nut butters like almond butter, sunflower seed butter, or cashew butter)
- Large Whole Eggs
- Pure Vanilla extract
- All-purpose Flour
- Baking Soda
- Baking Powder
- Kosher Salt
- Flaky Sea Salt, for topping
Finish with a sprinkle of flaky sea salt for the perfect sweet & salty combo!
Instructions for the peanut butter blondie recipe:
Preheat oven to 350 degrees F. Grease or line an 8 x 8 baking pan, set aside. In a large bowl combine the flour, baking soda, baking powder, and salt, stir to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream the butter and sugars until light and fluffy, 3-4 minutes. Add in the peanut butter and cream for an additional 1-2 minutes. Add in the eggs, one at a time and the vanilla. Scrap down the sides if needed.
Slowly add the flour mixture into the peanut butter mixture and mix until combined, the mixture will be fairly thick. Transfer into the prepared baking pan.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Remove form the oven and let cool on a wire rack, sprinkle with flaky salt and allow to cool completely before cutting. These will keep for 4-5 days in an airtight container.
*If desired substitute crunchy peanut butter, reduce down to 3/4 cup. Or mix in peanut butter chips.
*If desired mix in dark chocolate chips or chopped Reese’s peanut butter cups!
Peanut Butter Blondies
- 8×8 Baking Pan
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking Soda
- ½ tsp Salt
- 1/2 cup Unsalted butter, softened
- 1 cup Creamy peanut butter*
- 1 cup Light brown sugar, packed
- 1 cup Granulated white sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- Flaky sea salt, for garnish
- Preheat oven to 350 degrees F. Grease or line an 8 x 8 baking pan, set aside. In a small mixing bowl combine the flour, baking soda, baking powder, and salt, stir to combine and set aside.
- In the bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, 3-4 minutes. Add in the peanut butter and cream for an additional 1-2 minutes. Add in the eggs, one at a time and the vanilla. Scrap down the sides if needed.
- Slowly add in the dry ingredients and mix until combined, the mixture will be fairly thick. Transfer into the prepared baking pan.
- Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Remove form the oven and let cool on a wire rack, sprinkle with flaky salt and allow to cool completely before cutting. These will keep for 4-5 days in an airtight container.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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