Ultimate Reese’s Peanut Butter Blondies: A Decadent and Easy Dessert Recipe

For many, chocolate is a delightful indulgence, but for those who truly understand the pinnacle of sweet treats, chocolate is merely a magnificent vessel for one of the world’s most perfect pairings: peanut butter. If you find yourself nodding in agreement, then prepare to meet your new obsession: these incredible Peanut Butter Blondies. They encapsulate everything wonderful about this dynamic duo, all wrapped up in a perfectly chewy, fudgy bar that’s simply irresistible.

Use the JUMP TO RECIPE button above, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and step-by-step instructions.

What Exactly is a Peanut Butter Blondie?

Let’s start with the basics: what is a blondie? A blondie is essentially the lighter, caramel-hued cousin to the traditional chocolate brownie. Imagine a dense, chewy cookie baked in bar form, rich with butter, brown sugar, and vanilla, but without the addition of cocoa powder that gives brownies their signature dark color and intense chocolate flavor. While brownies are all about deep, dark chocolate, blondies offer a more nuanced, buttery, and often caramel-like profile. They are celebrated for their soft, chewy centers and slightly crisp edges, making them a wonderfully versatile base for various mix-ins.

So, a Peanut Butter Blondie takes this delightful concept and elevates it to a whole new level by infusing it with the creamy, salty-sweet goodness of peanut butter. But we don’t just stop at peanut butter; we take it a step further by incorporating one of the most beloved peanut butter confections: Reese’s Peanut Butter Cups! This ingenious addition brings in that classic chocolate-and-peanut-butter combination that is simply unmatched. While the blondie itself remains “blonde” (cocoa-free), the miniature peanut butter cups provide pockets of melted chocolate and extra peanut butter bliss throughout the bar.

The Irresistible Appeal of Reese’s Peanut Butter Cups

There’s something truly magical about Reese’s Peanut Butter Cups. Whether it’s the perfectly balanced ratio of sweet milk chocolate to salty, creamy peanut butter, or the way they melt in your mouth, they are undeniably addictive. I confess, the limited-edition peanut butter eggs released around Easter are my absolute weakness! And with them now available for practically every holiday and occasion, maintaining a strict diet has become an Olympic-level challenge. But hey, peanut butter is packed with protein, right? That’s my logic, and I’m sticking to it when I indulge in these heavenly bars.

These blondies are generously packed with chopped Reese’s Peanut Butter Cups, ensuring a burst of that iconic flavor in every single bite. The way the chocolate and peanut butter cups melt slightly into the warm blondie batter creates an incredibly fudgy texture and an explosion of flavor that will make any peanut butter lover’s heart sing. So, do yourself a favor: grab a couple of bags of your favorite Reese’s cups (miniatures work wonderfully here!), and let’s get ready to bake some happiness.

Tips and Notes for Baking Perfect Peanut Butter Blondies

Achieving the perfect blondie texture—chewy, moist, and delightfully gooey—is easier than you might think with a few key considerations. Here are some essential notes to ensure your Peanut Butter Blondies turn out absolutely spectacular:

• Quality Ingredients Matter: While this recipe is straightforward, the quality of your core ingredients makes a difference. Fresh, good-quality butter and rich brown sugar are fundamental for that signature chewy texture and depth of flavor. Don’t skip the baking powder; it provides just enough lift to keep the blondies light without becoming cakey, ensuring they remain wonderfully dense and fudgy.
• Embrace the Brown Butter: One of the secret weapons in this recipe is browning the butter. This simple step adds an incredible depth of nutty, toasted flavor that elevates the entire blondie. Don’t rush it; cook the butter over medium heat, stirring frequently, until small brown bits appear at the bottom of the pan and it smells fragrant and nutty. Just be careful not to burn it! Remove from heat immediately once browned and let it cool slightly before mixing with other ingredients.
• Nuts for Texture: While the star here is peanut butter, adding other nuts can enhance the overall texture and flavor profile. Toasted walnuts are a fantastic choice, providing a lovely crunch that contrasts beautifully with the soft blondie and melted peanut butter cups. Pecans would also be a delicious alternative, or if you want to double down on the peanut theme, chopped salted peanuts would be absolutely divine. Just make sure to toast them lightly for maximum flavor.
• Don’t Compromise on the Peanut Butter Cups: These blondies truly rely on the distinctive taste and texture of Reese’s Peanut Butter Cups. Their creamy peanut butter filling and smooth milk chocolate coating are integral to the identity of this dessert. While other brands exist, Reese’s delivers that authentic, nostalgic flavor that makes these blondies so special. Stock up and enjoy the ride!
• The Art of Not Overmixing: Once you add the dry ingredients (flour, baking powder, cinnamon) to the wet mixture, mix only until the flour streaks have just disappeared. Overmixing develops the gluten in the flour, leading to tough, dense blondies rather than the desired soft, chewy result.
• The Golden Rule of Doneness: Don’t Overbake! This is perhaps the most crucial tip for any blondie recipe. You want your blondies to be rich and gooey, not dry and crumbly like a hard cookie. Bake them until the edges are set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. They will continue to set as they cool. Aim for that slightly underbaked look for maximum fudginess.
• Cooling is Key: While it’s tempting to dive right in, allow the blondies to cool in the pan for at least 20-30 minutes before cutting into them. This allows them to firm up slightly, making them easier to slice and preventing them from falling apart. For truly clean cuts, you can even let them cool completely.
• Versatile Baking Vessels: While I prefer baking these as traditional bars in a square or rectangular pan, this recipe is quite versatile. You could easily adapt it to a cast-iron skillet for a rustic, “pazookie” (pizza cookie) style dessert, perfect for serving warm with a scoop of vanilla ice cream. A round cake pan would also work beautifully for a more celebratory presentation. Adjust baking time slightly if using a different size or material pan.
• Freezing for Future Cravings: Yes, Peanut Butter Blondies can be frozen! This is fantastic news for portion control (or strategic indulgence). Once cooled completely, wrap individual blondies tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They’ll keep for up to 3 months. Thaw at room temperature or gently warm in the microwave for a quick treat.

I recently whipped up a batch of these for Super Bowl Sunday, and let me tell you, they were an absolute game-changer! They disappeared faster than you could say “touchdown.” Whether you’re making them for a special occasion, a potluck, or just because you need a little (or a lot of) peanut butter happiness in your life, these blondies are guaranteed to be a hit. Seriously, make them soon and let me know how much you adore them!

Did you make this delightful recipe? I’d love to hear about it! Leave a review or comment below. And don’t forget to sign up for my newsletter to get new recipes delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for more delicious inspiration!

📖 Recipe Card

Peanut Butter Blondies

These Peanut Butter Blondies are truly the dessert of my dreams! Rich, gooey, and packed with Reese’s Peanut Butter Cups, I hope you enjoy them as much as I do!

Ingredients

• 2 bags Reese’s Peanut Butter Cups, peeled (reserve 18-20 for topping)
• 16 tablespoons (2 sticks) Unsalted Butter
• 2 cups Light Brown Sugar, packed
• 2 large Eggs
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Ground Cinnamon
• 1 ½ cups Walnuts, toasted and chopped (optional, but recommended)
• Maldon Flaky Sea Salt, for sprinkling

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly spray the parchment and sides with a non-stick baking spray.
2. In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring often, until the butter begins to brown lightly and nutty brown bits appear at the bottom of the pan (this usually takes 5-7 minutes). Remove the saucepan from the heat immediately and let the browned butter cool for about 5 minutes.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the light brown sugar and the slightly cooled melted browned butter. Beat at medium-low speed until well combined and smooth, about 2 minutes.
4. With the mixer running on low, add the large eggs one at a time, beating well after each addition until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. Gradually add the dry ingredients to the butter and sugar mixture in the stand mixer. Mix on low speed until just combined. Fold in the chopped Reese’s Peanut Butter Cups (reserving 18-20 for topping) and the toasted walnuts. Be careful not to overmix; stop as soon as no dry streaks of flour are visible. The mixture will be thick and somewhat pasty.
6. Spread the blondie mixture evenly into your prepared baking pan. Coarsely chop the reserved peanut butter cups and gently press them over the top of the blondie batter.
7. Bake for 25-30 minutes, or until the edges are set and lightly golden brown, but the center still jiggles slightly when the pan is gently shaken. This ensures a wonderfully gooey and fudgy texture. Remember, an overcooked blondie will be dry and crumbly, so err on the side of slightly underbaking.
8. Once removed from the oven, immediately sprinkle the top of the warm blondies with Maldon flaky sea salt. This enhances the flavors beautifully. Let the blondies cool in the pan for at least 20 minutes before lifting them out using the parchment paper overhang. Cut into squares and enjoy!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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