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Meet the dessert bar that never lasts long at our house. These Irresistible Peanut Butter Blondies bake up soft, chewy, and full of that classic peanut butter goodness we all secretly crave.

You can mix them by hand or with a mixer — either way, they come together fast and make the kitchen smell incredible while they bake. The edges turn golden, the centers stay soft, and somehow they taste even better the next day (if you have any left).

Close-up flatlay of peanut butter blondie bars with a bowl of peanut butter and one bar turned on its side showing the soft, chewy center.

Why You’ll Love These Chewy Peanut Butter Blondies

  • Soft, chewy, and full of flavor. Every bite has that perfect balance of sweetness and peanut butter richness.
  • Easy, no fuss. Simple pantry ingredients come together fast — no mixer required!
  • Customizable. Stir in chocolate chips, peanut butter chips, or nuts for extra flavor.
  • Perfect anytime treat. Great for bake sales, lunchboxes, potlucks, or weeknight dessert cravings.
  • Freezer-friendly. Make a batch now and stash a few for later — if they last that long!

A Little Blondie History

Blondies have been around since the early 1900s — long before chocolate brownies stole the spotlight. Originally called brown sugar brownies, they became known for their chewy texture and buttery, caramel flavor. Over the years, bakers added everything from nuts to chocolate chips to peanut butter, turning the humble blondie into a classic dessert bar that never goes out of style.

Ingredients for making peanut butter blondies arranged on a kitchen counter.

What You’ll Need to Make These Easy Peanut Butter Blondies

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • All-purpose flour – for best results, weigh your flour. If you don’t have a kitchen scale (one of my favorite kitchen tools!), use the sift-and-scoop method so the flour isn’t packed down when measuring.
  • Baking powder
  • Salt – a little pinch balances the sweetness and enhances flavor.
  • Smooth peanut butter – creamy, not natural-style; it mixes best and gives a rich texture.
  • Butter – unsalted, softened for easy mixing.
  • Granulated sugar
  • Light brown sugar – adds moisture and a subtle caramel note.
  • Eggs – room temperature for smooth, even mixing.
  • Vanilla extract – rounds out the flavor beautifully.
  • Chocolate chips or peanut butter chips (optional) – for a little extra fun.
  • Sea salt flakes (optional) – a light sprinkle on top gives that bakery look and salty-sweet finish.

How To Measure Flour Properly

Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.

Mixing flour, baking powder, and salt in a glass bowl with a wire whisk for peanut butter blondies.
Creaming peanut butter, butter, and sugars with an electric mixer to make peanut butter blondie batter.
Stirring dry ingredients into the wet peanut butter mixture with a rubber spatula until combined.
Blondie batter spread in a parchment-lined pan with chocolate chips and flaky sea salt sprinkled on top before baking.
Overhead shot of cut peanut butter blondies arranged in a square on parchment paper, surrounded by milk and baking ingredients.

How to Make Easy Peanut Butter Blondies

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Whisk dry ingredients. Combine flour, baking powder, and salt in a bowl.
  2. Cream the butter, peanut butter, and sugars until smooth and creamy.
  3. Add eggs and vanilla; mix just until blended.
  4. Stir in dry ingredients until combined — don’t overmix.
  5. Fold in chocolate chips (if using) and spread evenly in your prepared pan.
  6. Bake until golden and set. The center should look slightly soft — it’ll firm up as it cools.
  7. Cool completely before cutting for perfect, clean bars.

Variation: Try swapping the chocolate chips for chopped peanut butter cups, candy bars, or M&M’s for a fun twist.

I always sneak a corner piece once they’re just cool enough to handle — you know, purely for quality control. 😉

Horizontal shot of two stacked peanut butter blondies with a bite taken out of the top bar.

Baking Tips for the Best Peanut Butter Blondies

  • For a soft, chewy texture, don’t overbake — pull them out when the edges are golden and the center still looks a little soft.
  • Use room-temp ingredients so everything mixes smoothly.
  • If you don’t have an electric mixer, a whisk or sturdy wooden spoon works just fine.
  • Metal pans are the way to go! They heat evenly, so you won’t end up with overdone edges and an underbaked center.
  • Grease your measuring cup with a little oil or nonstick spray before adding peanut butter — it’ll slide right out!

Doubling and Serving Tips

  • Doubling the recipe? Go for it! Use a 13×9-inch pan and bake an extra 5–10 minutes, or divide the batter between two 9×9-inch pans and bake as usual.
  • Warm them up in the oven or microwave and top with a scoop of vanilla ice cream for an extra indulgence.
Cut squares of peanut butter blondies on a tabletop with a cutting board and bowls of peanut butter, chocolate chips, and brown sugar in the background.

How to Cut Blondies (and Keep Them Looking Perfect)

Let the blondies cool completely before slicing — this is key for clean edges and even squares. For the neatest cuts, use a large sharp knife and wipe it clean between each slice. If you prefer extra tidy edges, chill the bars in the fridge for 15–20 minutes before cutting.

Storage Tips

Keep blondies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully for up to 3 months — thaw at room temperature before serving.

I actually love them best the next day; the flavor deepens overnight.

More Dessert Bar Recipes You’ll Love

If you love these blondies, be sure to give our Tiramisu Brownies, German Chocolate Brownies, Sandwich Brownie Cookies with Cookie Dough Frosting, Lemon (Cake Mix) Brownies, and The Best Brownie Recipe a try next time you’re craving something sweet.

White plate stacked with peanut butter blondies in a pyramid, with chocolate chips and peanut butter bowls blurred in the background.

Peanut Butter Blondies FAQ

What’s the difference between blondies and brownies?

Brownies use cocoa or melted chocolate for that rich, fudgy flavor, while blondies skip the chocolate and rely on butter and brown sugar for a chewy, caramel-like sweetness.

Can I use natural peanut butter?

 It’s best to stick with creamy, no-stir peanut butter. Natural peanut butter separates and can make the bars oily or crumbly.

If you love peanut butter as much as we do, these blondies deserve a spot in your dessert rotation. They’re simple, satisfying, and guaranteed to disappear fast — whether you serve them warm with ice cream or tuck a square into your lunchbox for later.

However you enjoy them, they’re proof that sometimes the simplest treats are the ones you crave most.

Horizontal shot of two stacked peanut butter blondies with a bite taken out of the top bar.

Irresistible Peanut Butter Blondies

Yield: 16 servings
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes

Soft, chewy, and full of peanut butter flavor, these easy blondies mix up in minutes for a classic dessert everyone loves. A sprinkle of flaky sea salt makes them irresistible.

Ingredients

  • 1 ⅓ cups (160 g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup smooth peanut butter
  • ⅓ cup butter, room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup bittersweet chocolate chips or peanut butter chips (optional)
  • Flaky sea salt, for topping

Instructions

  • Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper, leaving a little overhang for easy lifting, and lightly coat with nonstick spray.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Nothing fancy—just mix and set aside for later.
  • Using an electric mixer, beat together the peanut butter, butter, granulated sugar, and brown sugar until smooth and creamy. Add the eggs and vanilla and mix until fully combined.
  • Stir the dry ingredients into the peanut butter mixture with a spatula until just combined. The batter will be thick.
  • Spread evenly into the prepared pan and sprinkle chocolate chips and a pinch of flaky sea salt over the top — the salt is a great finishing touch.
  • Bake for 20–25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean. Cool completely before lifting from the pan and cutting into squares.

    • Notes

  • Weigh your flour for best results, or use the sift-and-scoop method so it’s not packed down.
  • For gooier blondies, bake 20–25 minutes; for a firmer texture, bake about 30 minutes, covering loosely with foil if the tops brown too quickly.
  • Try swapping the chocolate chips for chopped peanut butter cups, candy bars, or M&M’s for a fun twist.
  • Store blondies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
    •

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    © Cheryl Sousan
    Cuisine: American / Category: Dessert Recipes
    Stack of peanut butter blondies with a bite taken out of the top bar, showing their soft, chewy texture.