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Peanut Butter Blondies: an easy recipe peanut butter fans will love

Total time: 40 Min
Difficulty: Low
Serves: 8 people
By Cookist
butter, melted
1/2 cup
Smooth Peanut Butter
1/2 cup
brown sugar, packed
1 1/4 cups
Vanilla Extract
1 tsp
egg yolk
All-purpose flour
1 1/4 cups
Baking powder
1/2 tsp
Chocolate chips
1 cup
Mini marshmallows
1/2 cup

Decadently buttery and chewy with slightly crispy golden brown edges, peanut butter blondies are a delicious one-bowl dessert that you can make in a flash. Packed with peanut butter, chocolate chips, and mini marshmallows, blondies aka blonde brownies, are a wonderful homemade treat that you can put into packed lunches or eat as a snack when you need a little mid-afternoon boost.

Even more flavorful than classic blonde brownies, you can also tinker with the ingredients list if you want to customize the blondies to your tastes. Add in toffee, white chocolate chips, nuts, M&Ms, dried fruit, Reese's Pieces – any tasty add-in your heart desires. Peanut butter blondies take less than 20 minutes to put together, so they're excellent when you're craving a quick, homemade baked snack.

How to Make Peanut Butter Blondies

You'll love how easy it is to make homemade peanut butter blondies. Preheat your oven to 350°F. While the oven is heating up, pour the melted butter into a large bowl, then whisk in the peanut butter, sugar, and vanilla, making sure to keep mixing until the sugar dissolves and the mixture becomes nice and smooth. Next, beat in the eggs. Sift in the flour and baking powder and combine it until you get a lump-free batter.

Fold in the chocolate chips and marshmallows (plus any other additions you'd like to throw in), then transfer the batter to a baking pan lined with parchment paper. Bake the blondies for about 25 to 30 minutes, or until the edges start to turn golden brown. Take the pan out of the oven and let the blondies cool completely before you take them out to cut them.


Tips for the Best Blondies

– Let the butter cool slightly before beating in the eggs. Otherwise, the eggs will cook and scramble in the batter.

– You'll know your blondies have finished cooking when a toothpick inserted into the center comes out clean.

– Use room temperature ingredients to help the batter come together more easily.

– Blondies are very soft when they come out of the oven. Be patient and leave them in the pan to cool before cutting.

– If you don't have vanilla extract, honey, or maple syrup make excellent substitutes.

– Use almond flour or coconut flour to make gluten-free peanut butter blondies.

– For vegan blondies, substitute coconut oil for butter and use a flax egg or applesauce instead of chicken eggs.

– Take your peanut butter blondie experience to the next level by serving them with ice cream or whipped cream.

How to Store Peanut Butter Blondies

Place your blondies in an airtight container and store them at room temperature for up to 3 days. Frozen peanut butter blondies will last for 3 months when frozen.


Preheat your oven to 350°F. Line a baking pan with parchment paper, leaving an inch or two of paper hanging over the sides.

Pour the melted butter into a bowl. Whisk in peanut butter, sugar, and vanilla, mixing until smooth Beat in the eggs.

Sift in the flour and baking powder. Whisk until smooth. Fold in the chocolate chips and marshmallows.

Transfer the batter to the tin. Bake for 25 to 30 minutes, or until the edges begin to brown.

Leave in the pan to cool, then remove and slice into squares.


While this recipe is for peanut butter blondies, you can easily swap peanut butter for almond, cashew, or walnut butter.

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