Peanut Butter Milk Chocolate Chip Blondies
This bar cookie packs some serious peanut butter flavor and is loaded with milk chocolate chips. Topped with a chocolate peanut butter drizzle and chopped peanuts, this blondie recipe is sure to become a favorite. Perfect for a backyard BBQ or afternoon playdate.
Prep Time10 minutes mins
Cook Time17 minutes mins
Cooling Time1 hour hr
Total Time27 minutes mins
Course: Dessert
Cuisine: American
Servings: 25 blondies
Calories: 194kcal
For the Blondies
- ½ cup unsalted butter, melted and cooled
- ¾ cup creamy peanut butter
- ¾ cup (150g) light brown sugar, firmly packed
- 1 large egg + 1 egg yolk, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup (140g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup milk chocolate chips
For the Chocolate Peanut Butter Topping
- ¼ cup milk chocolate chips
- 1 tablespoon creamy peanut butter
- ⅓ cup roasted and salted peanuts, coarsely chopped
For the Blondies
Preheat oven to 350°. Line a 9 x 9 inch baking pan with parchment paper.
In a small saucepan, melt (over low heat) and cool your butter. Once cooled, add in ¾ cup of creamy peanut. Mix thoroughly.
In a medium mixing bowl, combine ¾ cup of brown sugar with the butter and peanut butter mixture. Add egg, egg yolk, and vanilla. Mix well to combine.
Add salt, baking powder and baking soda to the butter and sugar mixture. Gently mix to combine. Add flour and mix until just combined. Be careful not to over mix. Gently fold in the chocolate chips.
Spread the batter evenly into a parchment lined 9 x 9 inch baking pan. Bake at 350° for 16-17 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
Remove from oven and allow to cool completely before cutting into 25 squares. Arrange on a cooling rack.
For the Chocolate Peanut Butter Topping
Coarsely chop your peanuts.
In a small saucepan, combine the chocolate chips and peanut butter. Warm over low heat until just melted.
Drizzle the chocolate peanut butter sauce over the blondies. Sprinkle each blondie with a pinch of the chopped peanuts. Allow to rest until the drizzle has become firm. Store blondies in an airtight container with parchment paper between layers.
Calories: 194kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 146mg | Potassium: 99mg | Fiber: 1g | Sugar: 12g | Vitamin A: 140IU | Calcium: 27mg | Iron: 0.8mg