Peanut Butter Blondies Recipe

Addictive Chocolate Peanut Butter Treats

Peanut Butter Blondies Recipe

I have a confession to make; I’m not really a fan of peanut butter cookies, so I usually skip over them in favor of a basic chocolate chip cookie.  Since I found this recipe, there’s no more of that-moist, packed full of chocolate chips and full of peanut butter flavor, these blondies will likely last only minutes on your counter.  I couldn’t even take a photo without later shoving my subject immediately into my own gaping mouth.


1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup peanut butter (crunchy or smooth is fine)
2 eggs, room temperature
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips

  Grease an 8x8 inch pan and line with parchment paper.  You want  the paper to overhang a little so you can use it as handles to remove the blondies from the pan.  Pre-heat the oven to 350 F.

  In a medium sized bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

  Using an electric mixer, cream the butter and sugars together until they form a grainy paste. Mix in the peanut butter and vanilla, then add the eggs one at a time, beating well after each. If you forgot to take the eggs out and give them time to come to room temperature, try this handy trick! Scrape down the sides of the bowl, and add the flour mixture.  Stir gently to mix it together before adding the chocolate chips, then stir a little more to incorporate them. 

  Transfer the batter to the parchment lined pan, smoothing the top and spreading it evenly. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean. The blondies will poof up somewhat and then fall when taken from the oven, so don’t worry. 

  Remove the pan from the oven to a cooling rack. Cool completely before slicing and storing in an airtight container for up to about  3 days. You could also freeze them, if they last that long.

Makes 24 small squares

Adapted from Back to Baking, by Anna Olsen

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom