You know that feeling when you take a bite of something so good you just have to close your eyes for a second? That’s exactly what happens with these peanut butter chocolate chip blondies. The rich, nutty peanut butter dances with melty chocolate chips in every bite, all held together by that perfect chewy-but-soft texture we all crave in a blondie. I swear, my first batch disappeared so fast my husband didn’t even get to sniff the empty pan. What I love most (besides eating them) is how ridiculously easy they are to make – one bowl, no mixer needed, and in the oven before you can say « I deserve dessert. »
Why You’ll Love These Peanut Butter Chocolate Chip Blondies
Let me count the ways you’re about to fall head over heels for these blondies:
- Lightning fast: You’re just 10 minutes of prep away from heaven – I’ve actually made these when surprise guests show up and looked like a baking wizard.
- The chew is real: That perfect texture? Think soft and dense without being cakey, with just enough give to make each bite last.
- Flavor fireworks: The peanut butter doesn’t just sit there politely – it sings lead vocals while the chocolate chips bring the harmony.
- Crowd magnet: They disappear faster than I can say « stop eating the batter » at parties, picnics, or really any occasion worth celebrating (including Tuesdays).
Honestly, the only problem you’ll have is keeping them around long enough to share!
Ingredients for Peanut Butter Chocolate Chip Blondies
Gathering these simple ingredients is half the battle – and trust me, it’s the easiest battle you’ll ever fight. Here’s what you’ll need to create these peanut butter chocolate chip blondie miracles:
- 1/2 cup unsalted butter, melted – I like to melt mine in the microwave in 15-second bursts because I’m impatient like that. Just make sure it’s cooled slightly so it doesn’t scramble your egg!
- 1 cup light brown sugar, packed – Pack it like you mean it! Press that sugar firmly into your measuring cup – this moisture is what gives blondies their signature chew.
- 1/2 cup creamy peanut butter – My secret? I use the natural kind that needs stirring because it makes the texture extra dreamy. But any creamy peanut butter will work – just don’t tell my husband I said that.
- 1 large egg – Room temperature is best, but if you forgot (like I always do), just pop it in warm water for 5 minutes.
- 1 tsp vanilla extract – The good stuff makes a difference here – none of that imitation vanilla business.
- 1 cup all-purpose flour – No need to sift, just fluff it with a fork before measuring.
- 1/4 tsp salt – This tiny amount makes all the flavors pop without making things salty.
- 1/2 cup chocolate chips – I use semi-sweet because they balance the sweetness perfectly, but milk chocolate works too if you want to go all out.
See? Nothing fancy, just pantry staples that come together to make something magical. Now let’s get mixing!
How to Make Peanut Butter Chocolate Chip Blondies
Alright, let’s get these beauties in the oven! The process is so simple you could do it half-asleep (though I don’t recommend it – safety first!). Just follow these easy steps, and you’ll be biting into warm, gooey peanut butter chocolate chip blondies before you know it.
Step 1: Prepare the Batter
First, grab that lovely melted butter – it should be warm but not hot. Toss it in your mixing bowl with the brown sugar and whisk it like you mean it! You want it completely smooth with no sugar lumps, about a minute of good whisking should do it. Now add your peanut butter – watch how the mixture turns extra creamy. Crack in the egg (watch out for shells!) and splash in the vanilla. Keep whisking until everything’s one happy, smooth family. Oh, and don’t panic if it looks slightly grainy – that’s just the sugar doing its thing.
Step 2: Bake to Perfection
Time to get this party started! Dump in your flour and salt, then gently fold until the flour just disappears – no overmixing allowed! Gently stir in those chocolate chips (I always sneak a few extra). Pour your glorious batter into the lined pan, smoothing it out so it’s even. Now pop it in your preheated oven and set that timer for 22 minutes. Here’s my trick – start checking at 20 minutes. The edges should be golden, and a toothpick inserted near the center should come out with moist crumbs (not wet batter, but not dry either). That perfect moment between underbaked and overbaked is pure blondie bliss!
Resist cutting them immediately – I know it’s hard! Let them cool in the pan for at least 15 minutes before transferring to a rack. The wait makes them set up perfectly for clean slices that’ll make your Instagram followers weep.
Tips for Perfect Peanut Butter Chocolate Chip Blondies
Listen, I’ve made enough batches of these peanut butter chocolate chip blondies to know exactly what makes them go from good to « oh-my-god-can-I-have-the-recipe » amazing. Here are my hard-earned secrets:
Don’t overmix the batter – I know it’s tempting to keep stirring, but stop as soon as the flour disappears. Overmixing makes them tough instead of tender. A few flour streaks are okay – they’ll work themselves out in the oven.
Room temperature egg is key – That cold egg straight from the fridge will make your melted butter seize up faster than you can say « oops. » If you forgot (like I always do), just pop the egg in warm water for 5 minutes while you gather your other ingredients.
Line that pan like your life depends on it – Parchment paper with overhanging edges isn’t just for fancy bakers. It’s your golden ticket to perfect blondie removal without any pan-scraping disasters.
Here’s my personal trick for extra gooeyness: pull them out when the edges look set but the center still seems slightly underdone. They’ll continue cooking as they cool, giving you that irresistible fudgy texture that makes people beg for the recipe. And if you really want to go next-level? Sprinkle a handful of flaky sea salt on top right when they come out of the oven – sweet, salty, peanut buttery perfection!
Storage and Serving Suggestions
Okay, let’s talk about the best ways to enjoy these peanut butter chocolate chip blondies – because let’s be real, they probably won’t last long enough to need storing! But just in case you have superhero-level willpower, here’s what you need to know:
Store them in an airtight container at room temperature for up to 3 days (if they last that long). The parchment paper they were baked on makes the perfect liner between layers if you’re stacking them. Now for the fun part – serving! My absolute favorite way is warm, straight from the oven with a scoop of vanilla ice cream melting over the top. The cold creaminess against the warm, gooey blondie is pure magic. For breakfast (don’t judge), I love them slightly warmed with a tall glass of cold milk. And if you’re feeling fancy, drizzle a little extra melted peanut butter over the top before serving – because you can never have too much peanut butter!
Nutritional Information
Now, I’m no nutritionist, but I believe in balance – which means sometimes you’ve just gotta enjoy a delicious peanut butter chocolate chip blondie! Keep in mind that all nutritional info here are rough estimates – your exact numbers will depend on the specific brands of peanut butter, chocolate chips, and other ingredients you use. These are definitely a treat, so enjoy them mindfully (or don’t – I won’t judge if you eat three in one sitting like I may or may not have done last Tuesday). Most importantly? They’re made with real ingredients and an extra dose of happiness!
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! I’ve made these peanut butter chocolate chip blondies with crunchy peanut butter when that’s all I had, and they turned out delicious. The little peanut bits add a fun texture contrast to the soft blondie. Just know they’ll be slightly less smooth – but hey, more texture means more character, right? If you’re feeling wild, you could even do half creamy, half crunchy for the best of both worlds.
Can I freeze these blondies?
You bet! These freeze like a dream. I always stash a few squares in the freezer for emergencies (like when I need a 3pm pick-me-up). Just wrap them tightly in plastic wrap, then pop them in a freezer bag. They’ll keep for up to 3 months. To enjoy, let them thaw at room temperature for about an hour, or microwave for 15 seconds if you can’t wait – the chocolate chips get all melty again!
How do I know when they’re done baking?
This is the million-dollar question! The edges should be lightly golden and pulling away from the pan slightly. The center will look set but still soft – if you poke it gently with your finger, it should spring back a little. My foolproof test? A toothpick inserted about an inch from the edge should come out with a few moist crumbs, not wet batter. Remember, they’ll continue cooking as they cool, so don’t wait until they look completely done in the oven!
Can I double this recipe?
Oh honey, I double it every time because one batch is never enough! Just use a 9×13-inch pan instead of the 8×8-inch, and add about 5-7 minutes to the baking time. All the ingredient measurements double perfectly – no weird fractions to deal with. Pro tip: line that larger pan with parchment paper too, or you’ll be scraping blondie bits off the pan for days (not that I’d know from experience or anything…).
What if I don’t have brown sugar?
Okay, first – run to the store because brown sugar makes these magical! But in a pinch, you can use white sugar mixed with 1 tablespoon of molasses per cup of sugar. It won’t be exactly the same (that molasses in brown sugar is what gives blondies their signature chew), but it’ll work in an emergency. Just promise me you’ll try it with real brown sugar next time – your taste buds will thank you!
Peanut Butter Chocolate Chip Blondies
Ingrédients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and brown sugar until smooth.
- Add the peanut butter, egg, and vanilla extract. Mix until well combined.
- Stir in the flour and salt until just incorporated. Fold in the chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 22-25 minutes or until the edges are golden.
- Let cool completely before cutting into squares.