Peanut Butter Chocolate Chip Blondies

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When I hear peanut butter and chocolate in the same sentence or recipe, I always pay attention. ย I’ve done my fair share of baking with both ingredients, but when they come together the results are divine. My new favorite peanut butter chocolate treat are these Peanut Butter Chocolate Chip Blondies. I am a huge blondie fan and these do not disappoint.

Josh is allergic to peanut butter so I shared these blondies with our friends. I am always happy to share my baked goods, but these were hard to give away. I might of even shed a tear when I handed a plate of blondies to our friends. It was sad to see them go. I knew that if I kept them I would have eaten the entire 9 by 13 pan by myself. So it is a good thing that I shared:)

I love this recipe because they are easy to make, you don’t even have to wait for the butter to soften. The blondies are soft, chewy, and have the perfect peanut butter and chocolate balance. I used milk chocolate chips this time around, but semi-sweet chocolate chips would be delicious as well.

If you swoon over peanut butter and chocolate desserts, you have to make these Peanut Butter Chocolate Chip Blondies. I can’t wait to make them again and I might not share next time:)

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Peanut Butter Chocolate Chip Blondies


  • 1/2 cup 1 stick unsalted butter
  • 2 cups light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips I used milk chocolate


  1. 1. Preheat the oven to 350ยฐF. Grease a 9-inch by 13-inch pan and set aside.
  2. 2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.
  3. 3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. 4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.
  5. 5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.
  6. 6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. When I hear PB & choc in the same recipe, I pay attention too! It’s my fave combo, or one of. I also love sunflower seed butter but in baking, I love the results I get with PB.

    The blondies…look amazing.

    Sorry you gave them away. I would have been shedding a tear too!

  2. aw, i kind of feel bad for josh being allergic to peanut butter when there’s goodies like this out there! one of our close friends is also allergic to peanut butter…good thing our house isn’t though ๐Ÿ™‚ they look divine!

  3. These look yummy! So.. what exactly is the difference between these and cookie bars? They look just like the chocolate chip cookie bars I make (minus the peanut butter). Just curious!

  4. I’m pretty sure waiting for butter to soften is one of my least favorite activities in the world, so these get brownie points for not forcing me to do it! And you’re right about the PB/choc combo…heaven.

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