Peanut Butter Blondies
Chewy edges, moist and gooey centers make for decadent peanut butter blondies made with your fave add-ins! My favorite dessert bar!
Servings: 18 large or 32 medium bars (2 baking pans)
Ingredients
Peanut Butter Blondies
- 1 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup smooth peanut butter
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Add-ins
- 1 ¼ cups semi-sweet chocolate chips
Topping
- 2-3 tablespoons chocolate chips
Instructions
- Preheat oven to 350°F. Line two 8-inch square baking pans with parchment paper. Set aside.
- In a medium bowl, sift together flour, baking soda, and salt. Set aside.
- Using a stand mixer, combine butter, peanut butter, granulated sugar, and light brown sugar. Beat until creamed together and fluffy, starting at low, then increasing to medium high as allowed (so sugar doesn’t spray out). Scrape down the sides of the bowl as needed.
- Decreasing the speed to medium low, beat in egg and vanilla.
- Set the mixer to low and slowly mix in the flour mixture until well combined, scraping down the bowl of the mixer as needed. Stir in chocolate chips.
- Transfer peanut butter blondies dough into the prepared baking pans. Using a rubber spatula, smooth dough into an even layer. Optionally, press chocolate chips into the tops of the blondies.
- Bake for 18-24 minutes. Mine took 20 minutes.
- Cool in pans for 30 minutes. Then, carefully transfer bars directly onto a cooling rack. Cool for 1-2 hours, slice into 9-16 bars per pan and enjoy!
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Notes
To refrigerate the dough: Seal dough in an airtight container. Keep for 2-4 days in the refrigerator, then bake as normal.
To freeze the dough: Freeze in an airtight container for 1-2 months. You might need to allow the dough to soften enough at room temperature to easily spread in the pan. Bake as directed.
Storing Instructions: Cool bars completely, then store in an airtight container for 1-2 weeks.
Freezing Instructions: Once cooled, store bars carefully in a freezer-friendly, airtight container. Freeze for 1-3 months.