Peanut Butter Chocolate Chip Blondies
These Peanut Butter Chocolate Chip Bars are incredibly easy to make, dense, chewy, and loaded with peanut butter and chocolate chips. The perfect easy dessert to enjoy any time of year!
Do you ever have those days when you need an easy recipe? Maybe it’s a simple dessert you want to throw together without having to go to the store. Or maybe you’re just craving something simple and sweet. When that happens, I always fall back on something easy and delicious like these peanut butter chocolate chip blondies.
Blondies are kind of similar to brownies, they’re super moist, dense, and easy to make. The only exception is that blondies don’t have any cocoa powder or melted chocolate mixed into the batter like brownies.
To be honest, I almost didn’t post the recipe for these bars because they’re so simple and easy. But sometimes simple and easy recipes usually turn out to be the best. You can mix everything up for these bars in one bowl and you may already have everything in your pantry to make a batch. You can even swap out the chocolate chips for something else like peanut butter chips or Reese’s pieces.
The ingredients list for these peanut butter chocolate chip cookie bars is short and sweet. Here is what you will need:
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands. If using salted butter, omit the salt called for in this recipe.
- Brown sugar: I find that brown sugar adds a little extra moisture to these blondies and it makes them a little chewier too. Plus, brown sugar pairs perfectly with peanut butter.
- Peanut butter: I like to use a creamy peanut butter in these bars. I suggest sticking to a brand of peanut butter like Jif or Skippy if you can.
- Egg: Needs to be room temperature before being added to the batter.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- All-purpose flour: Spoon and level the flour when measuring it out.
- Salt: Enhances the peanut butter-chocolate flavor and balances out the sweetness of the batter.
- Chocolate chips: I used semi-sweet chocolate chips, but any kind will work.
How to Make Peanut Butter Chocolate Chip Bars
To make these bars, you’ll start by mixing together the melted butter and brown sugar, then mix in the peanut butter, egg, and vanilla extract.
Once the wet ingredients are mixed together, mix in the flour and salt until just combined then fold in the chocolate chips. Scoop it into your baking pan and pop the blondies into the oven.
It’s important not to over bake these peanut butter chocolate chip bars so they stay nice and moist, so I usually let mine bake for 30 to 35 minutes. The blondies will look set on the top and as they cool, they’ll continue to firm up.
Store bars in an airtight container on the counter for up to 4 days. They will also freeze well for up to 3 months. Wrap each bar tightly in plastic wrap and store in a freezer bag/container. Thaw to room temperature before serving.
- Use a brand of peanut butter like Jif or Skippy for this recipe. Natural peanut butter can result in slightly oily bars.
- You can substitute the chocolate chips for your favorite chopped up candy bar, butterscotch chips, peanut butter chips, etc.
- Spoon and level the flour when measuring it, otherwise your chocolate chip peanut butter cookie bars may turn out dry.
More Peanut Butter Desserts to Try!
- Soft & Chewy Monster Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- No-Bake Chocolate Peanut Butter Bars
- Peanut Butter No-Bake Cookies
- No-Bake Peanut Butter Pretzel Bars
Peanut Butter Chocolate Chip Bars
- 1/2 cup (115 grams) unsalted butter , melted
- 1 cup (200 grams) light or dark brown sugar
- 1/2 cup (125 grams) creamy peanut butter
- 1 large egg , room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190 grams) all-purpose flour , spooned & leveled
- 1/4 teaspoon salt
- 1/2 cup (95 grams) semi-sweet chocolate chips , plus more to sprinkle on top
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the butter and brown sugar. Mix in the peanut butter, egg, and vanilla extract until fully combined. Add in the flour and salt and mix until just combined, then stir in the chocolate chips.
- Scoop the batter into the prepared baking pan and spread it around into one even layer. Sprinkle additional chocolate chips on top if desired and gently press them into the top of the blondies.
- Bake at 350°F for 30-35 minutes or until the top of the blondies are set. Remove from the oven and allow to cool for at least 1 hour before cutting into the bars.
I used organic peanut butter and they came out fine. Easy and great blondies.
So happy to hear you enjoyed the blondies, Celia! Thanks for sharing about the organic peanut butter too, I’m glad to hear that it worked great 🙂
Hi, I would really love to make this recipe, but I am allergic to peanuts… do you know of anything else I could use instead?
Can you use almond butter or something like sunbutter (sunflower seed butter)? If so, I think one of those could work in place of the peanut butter as long as it’s a creamy kind you don’t have to stir.
Yes, thank you, I will try it!
We just made these and they are absolutely delicious! I am not from your part of the world so had never heard of blondies. I love peanut butter though so just had to try this when I saw it.
We like a little less sugar than normal in this household so 3/4 c sugar and choc chips only for sprinkling were perfect for us. Thanks for your wonderful recipe!
Blondies are kind of like brownies, just without the cocoa powder/chocolate 🙂 I’m glad you liked them!
No baking soda no baking powder?
Blondies are meant to be dense like brownies, so there’s not any baking soda or baking powder in this recipe.
I swapped the egg with a banana & the butter with a non dairy spread to make this recipe vegan and it turned out delicious with a gooey caramel-like centre absolutely divine thank you!
So glad the bars turned out great for you, Vanessa!
Apologies in advance, bc I loved your whole wheat pancakes and blueberry lemon bread – but these were so very dry and not very flavorful.
Sorry the blondies didn’t turn out well for you, Melody. If they were dry it sounds like they may have been slightly overbaked. If you make them again, you could try reducing the baking time by about 5 minutes and see if that helps. I’m glad you enjoyed the other recipes though!
I was wondering if there was anyway to make these in a 9×13 pan? Would I duplicate the recipe?
For a 9×13 I would double the recipe and adjust the baking time as needed.
Can you make these in a round pan, to slice like a pie?
Yes, that would be fine! You may need to adjust the baking time slightly.
These were amazing. I was googling for peanut butter chocolate chip brownies and your website came up. I am glad that it did. Thank you for posting the recipe.
So glad you enjoyed the blondies, Doreen!
I too found these dry and crumbly. The flavor wasn’t what I had hoped for either, not peanut butter-y enough. I under baked them in hopes of avoiding drying them out because I could tell they wouldn’t be chewy when I put the batter in the pan. The batter was way too crumbly . Perhaps too much flour?
Sorry you had trouble with the recipe, Anna. The batter definitely shouldn’t be crumbly though. Did you make sure to spoon and level your flour? And did you make any adjustments to the recipe?
Yum! These were so easy and taste great! I will definitely make them again. Very chewy just like your brownie recipe which has also become a staple at our house
So happy to hear that, Alison!
Can I use crunchy peanut butter instead?
Yes, that would be fine!
Since I do not have oats for making the other recipe (monster cookies), I am going to make this recipe. It’s like tollhouse bars and I haven’t had those in forever. Thanks!
I made them and they were a hit everyone loved them.