Peanut Butter Blondies

These perfectly chewy peanut butter bars are simple treat you can whip up anytime. Made with creamy peanut butter and toasty peanuts, they’re full of peanut flavor and taste incredible!

I love New York. There’s something about that city that makes me want to dance in the streets from happiness. Whenever I visit, all I do is walk around the noisy streets, shop, and nibble a jumbo muffin or cupcake.

Last time I was there, luckily (or maybe unfortunately), my hotel was right near the famous Magnolia Bakery. That meant that each morning, my usual healthy breakfast (ehh, who am I kidding?) was replaced with a sugar attack. My body probably wasn’t happy, but I was. I tasted most of the desserts in the bakery. I bet you think I’m joking, but I’m not.

Specifically I remember Magnolia Bakery’s peanut butter blondies. I had tasted many before them, obviously, but there was something extra delicious about these. They were full of peanut butter flavor and had a salty crunch in every single bite. After that trip, I was into baking peanut butter blondies like crazy to try and create a recipe that’s just as good. That brings me to some great news – I’ve done it!

These peanut butter cookie bars are chewy, crumbly, sweet, and salty. They’re crispy on the edges and delightfully soft in the center. To keep them soft, be careful not to over bake them as that will dry them out. If they’re slightly underdone, they’ll be even more delicious.

Ingredients

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Smooth or crunchy peanut butter
• Light brown sugar
• Granulated sugar
• 1 Large egg
• Pure vanilla extract
• Peanuts (salted or not), coarsely or finely chopped

How to make peanut butter blondies

1. Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
2. Cream the butter, peanut butter, and sugars together. In a standing mixer fitted with the paddle attachment, beat together butter and peanut butter on medium speed until smooth. Add both sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary.
3. Add egg, vanilla, and dry ingredients. Add the egg and vanilla and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Fold in chopped peanuts (reserve a few for the top if you like).
4. Bake. Scrape the dough into a prepared 8×8-inch pan and smooth the top. Sprinkle with peanuts. Bake the bars for 20-25 minutes at 325°F/160°C or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the bars cool completely, then lift the bars out of the pan and cut into squares.

What kind of peanut butter should I use?

I prefer using a creamy, non-natural variety because it contains added salt and sugar, which adds flavor to the blondies. However, feel free to use a natural peanut butter if that’s what you have , or a chunky one if you like extra texture.

Can I freeze peanut butter blondies?

Yes. These blondies can be kept frozen for up to 2 months in a sealed container. To thaw, place in the fridge or on the countertop overnight.

My #1 tip for making peanut butter blondies

Don’t overmix the batter. Any dessert that contains flour can become tough and dense in texture if you mix it too much. This is because flour contains gluten, and the more you mix the batter, the more gluten is produced. Therefore, once you add the dry ingredients, simply mix the ingredients until everything in incorporated. I like to do this gently on a low speed with the mixer, or even by hand with a rubber spatula.

More of my favorite blondie recipes

• Brown Butter White Chocolate Blondies: Chewy and dense, with amazing caramel flavor from brown butter.
• Cinnamon Blondies: Made with toasted pecans, chocolate chips, and ground cinnamon.
• Caramel Apple Blondies: Caramelized, juicy apples make these blondies taste incredible.
• Banana White Chocolate Blondies: With flavors of delicate white chocolate, caramel, and ripe bananas.
• Raspberry White Chocolate Blondies: Juicy, sweet raspberries and white chocolate are the perfect flavor combo.

5 from 4 votes

Print

Peanut Butter Blondies

Perfectly soft and chewy peanut butter blondies that taste incredible and are so simple to make!

Prep Time 8 minutes

Cook Time 25 minutes

Total Time 33 minutes

YIELD 1 8×8-inch or 9×9-inch pan

Author Stephanie @ Pretty.Simple.Sweet.

Ingredients

• 1 cup (140g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 7 tablespoons (100g) unsalted butter, softened
• ½ cup plus 2 tablespoons (150g) smooth or crunchy peanut butter
• ½ cup (100g) light brown sugar
• ⅓ cup (65g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ⅔ cup peanuts (salted or not), coarsely or finely chopped

Instructions

1. Preheat oven to 325°F/160°C degrees. Line an 8×8-inch or 9×9-inch pan with parchment paper or foil, leaving enough overhang on the sides for lifting the bars out of the pan after baking. Grease the pan if you don't use foil.

2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
3. In a standing mixer fitted with the paddle attachment, beat together butter and peanut butter on medium speed until smooth. Add both sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add the egg and vanilla and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Fold in chopped peanuts (reserve a few for the top if you like).

4. Scrape the dough into the prepared pan and smooth the top. Sprinkle with peanuts. Bake the bars for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. (Underbake them slightly for a moist, fudgy bar). Let the bars cool completely, then lift the bars out of the pan and cut into squares.

5. Store bars at room temperature or in the fridge in an airtight container for up to 3-4 days. Serve at room temperature. Bars can also be frozen for up to 2 months.

Recipe Notes

For more notes and helpful tips, see the full recipe at www.prettysimplesweet.com