Description
These Chocolate Chip Peanut Butter Blondies combine rich peanut butter chips, melty milk chocolate chips, and crunchy salted honey roasted peanuts in a moist, buttery blondie base. Baked to golden perfection with a tender crumb and a satisfyingly sweet and salty flavor, they make an irresistible treat perfect for dessert or snack time.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon coarse sea salt
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup unsalted butter (113 grams, 1 stick)
- ½ cup dark brown sugar (107 grams)
- ¾ cup light brown sugar (160 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Add-ins
- ½ cup milk chocolate chips (85 grams, divided)
- ½ cup peanut butter chips (85 grams, divided)
- ½ cup salted honey roasted peanuts (71 grams, divided)
Instructions
- Preheat and Prepare Pan: Adjust oven rack to the middle position and preheat your oven to 350°F (175°C). Spray an 8×8-inch square baking pan with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, kosher salt, coarse sea salt, and baking soda. Set aside this dry mixture.
- Melt Butter and Mix Sugars: Place a heavy, large saucepan over low heat and melt the unsalted butter. Once melted, remove from heat and stir in both the dark brown sugar and light brown sugar until fully combined.
- Add Eggs and Vanilla: Let the butter and sugar mixture cool for about 2 minutes, then whisk in the eggs and vanilla extract until the mixture is smooth.
- Combine Batter: Using a rubber spatula, fold in the prepared dry ingredients along with half of the milk chocolate chips, peanut butter chips, and salted honey roasted peanuts. Mix until just combined to create your blondie batter.
- Assemble in Pan: Spread the blondie batter evenly in your prepped baking pan. Sprinkle the remaining chocolate chips, peanut butter chips, and salted honey roasted peanuts evenly over the top for extra texture and flavor.
- Bake: Bake the blondies in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. You will notice the edges just beginning to pull away from the sides of the pan when ready.
- Cool: Remove the pan from the oven and transfer it to a cooling rack. Allow the blondies to cool completely in the pan before cutting into 12 bars and serving.
Notes
- For best results, do not overmix the batter once dry ingredients are added to avoid dense blondies.
- You can swap salted honey roasted peanuts with regular salted peanuts or chopped nuts of choice.
- If you prefer, use semi-sweet or dark chocolate chips instead of milk chocolate chips.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate to last about a week.
- Letting the blondies cool completely before slicing helps keep clean edges and prevents crumbling.
