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Triple Peanut Butter Blondies

  • Total Time: 40 minutes
  • Yield: 18 blondies 1x


  • 1 stick unsalted butter, melted
  • ¾ cup creamy peanut butter
  • 1 ¾ cup packed light or dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour or gluten free 1:1 baking flour (I love Bob’s Red Mill)
  • ¼ teaspoon baking powder
  • 1 cup Mini Reese’s Pieces
  • 1 cup peanut butter chips
  • ½ cup white chocolate chips


  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.
  2. In a large bowl, stir together butter, peanut butter, and brown sugar until combined. Add eggs one at a time and vanilla. Mix until fully combined.
  3. Add salt, flour, and baking powder and stir until almost fully incorporated. Stir in Reese’s Pieces, peanut butter, and white chocolate chips.
  4. Pour batter into prepared pan and bake about 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars. Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.


Recipe adapted from Baker by Nature

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes