Peanut butter blondies? Yes please! This recipe is so easy and combines a classic blondie with peanut butter and salted peanuts to give you a delicious peanut cookie bar.
peanut blondies, peanut butter blondies, nut blondies
The brilliant joy of this peanut cookie bar traybake is how easy it is to make. The salted peanuts in the blondies add a bite to the cookie-like traybake. The little bit of salt on them really tingles on your tongue! It might sound weird to use salty peanuts in this peanut butter blondies recipe. However, using salted peanuts add a flavour and the small amount of salt really compliments the sweetness too.
Why you’ll love this peanut butter blondies recipe
- Sweet and salty treats are perfect. The two flavours shouldn’t pair so well but they do! These peanut butter blondies are the embodiment of sweet and salty. Its almost like eating a bar of salted caramel.
- They are so easy to whip up and you will be serving them time and time again.
- A great way to add extra flavour to an already delicious and easy bake.
Scroll down for the full recipe.
There are so many different types of peanut butter out there and the great thing about this peanut butter cookie tray- bake recipe is that you can use your favourite one! Personally, I love using crunchy peanut butter to add fun texture to my peanut butter blondies. But you could use smooth, sweetened or oil free!
You’ll go nuts for this recipe when you taste how good the additional salty peanuts taste when mixed with the sweet, caramel flavour of the blondies. Saving a handful pf peanuts to place on top of the blondie batter before baking really levels up this recipe.
You only need a handful of other ingredients to make this sensational peanut butter cookie traybake. Scroll down to the recipe for top tips and quantities.
How to make peanut butter blondies – step by step
Gently melt the butter in 10 second bursts in the microwave.
Add the brown sugar and the caster sugar to a bowl.
Add the butter to the sugar.
Mix together until combined.
Stir in the eggs and the peanut butter.
Mix together until the eggs are combined.
Add the vanilla extract and stir in.
Sieve in the flour, baking powder and salt and mix well.
Mix in some of the peanuts, add the mixture to the prepared cake pan and level it off. Sprinkle with remaining peanuts.
Allow the peanut butter blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
- Save a handful of peanuts to add crunch to the top of your peanut butter blondies. Especially if you decide to use creamy peanut butter the peanuts really add texture and depth to the blondies.
- I’ve said it before and I’ll say it again, don’t skimp on the salt and vanilla essence. They will make your peanut butter cookie traybake come to life!
- Pour melted dark chocolate over these blondies when they are just cooled from baking – try it and you won’t regret it.
- If you are struggling with the blondie recipe then check out my easy blondie recipe for tips on creating the perfect blondie!
Hot, fresh from the oven with a drizzle of melted chocolate! I like dark chocolate to give the blondies a rich and luxurious taste but milk chocolate or even white chocolate would work too.
To level up your peanut butter tray bake into a dinner party worth dessert, serve a generously sized square of blondie with a big scoop f your favourite ice cream ( lighter flavours work best so I would choose salted caramel or your classic vanilla) and then sprinkle chocolate chips or even chocolate cover peanuts on top.
Honestly though, these blondies are so good, you’ll probably at them straight out the baking tray while they’re warm ( please don’t burn your tongue or fingers).
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- Mixing bowl
- Wooden spoon
- Kitchen Scales
- 9 inch x 12 inch cake pan
- Greaseproof paper/ Parchment
Storing Peanut Butter Blondies / Making ahead of time options
- Store your peanut butter blondies in an airtight container. They should last for up to 5 days if you don’t eat them all first.
- Blondies freeze really well. Once they are cooked wrap them up in cling film or pop in an airtight container and store them for up to 3 months. Add them to the freezer before decorating them.
- Leave them at room temperature to defrost when you’re ready to enjoy them. You can also pop them into a medium warm oven to warm them up
Substitutions and peanut blondies variations
If you fancy peanut butter blondies but don’t want to over do the peanuts then instead of adding salted peanuts to the recipe before baking, add a generous measure of chocolate chips. Mix these in before baking and you’ll have chocolate and peanut butter blondies.
PEANUT FREE PEANUT BUTTER BLONDIES
If like me, you aren’t the biggest fan of peanuts but love their salty flavour then use one of the many nut free PeaNOT butters. These are a nut free to the classic peanut butter, using flavourings and rice crispy treats as crunch! Perfect for your peanut averse friends or for anyone with an allergy. (ALWAYS CHECK THE LABEL)
What is the difference between a brownie and a blondie?
The difference between a blondie and brownie is the addition of cocoa powder in the mix! Brownies have a dark and fudgey taste from the brown sugar and cocoa powder but blondies are lighter and are more akin to caramel then chocolate. They have a lovely hint of vanilla before you’ve added your flavourings.
Do salted peanuts work in blondies?
They work so well! Peanuts in blondies are like cookies and cream. The salty peanut mixed with the caramel vanilla blondie is to die fore. They add texture too, whether you’ve crunchy peanut butter or mixed in whole salted peanuts.
How is a blondie different from a cookie?
Blondies and brownies are both put into the category of cookie bars and traybakes. Blondies are softer and squidger than cookies, but have a tougher bite than a soft cake.
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Peanut Butter Blondies
- Mixing bowl
- Wooden spoon
- Kitchen Scales
- 9 inch x 12 inch cake pan
- greaseproof paper
- 175 grams unsalted butter
- 200 grams light brown soft sugar
- 150 grams caster sugar
- 3 medium eggs
- 2 teaspoons vanilla extract
- 5 tablespoons peanut butter (smooth or crunchy)
- 250 grams plain flour / all purpose flour (all purpose flour)
- 1 teaspoon baking powder
- small pinch salt
- 200 g salted peanuts (Save a handful to stud the top with)
- Preheat the oven to 180ºC / 350°F / Gas Mark 4.
- Line a 9 inch x 12 inch cake pan (traybake tin/cake tin) with greaseproof paper.
- Gently melt the butter in 10 second bursts in the microwave.
- Add the brown sugar and the caster sugar to a bowl.
- Add the butter to the sugar.
- Mix together until combined.
- Stir in the three eggs with the five tablespoons of peanut butter. (Photographed before I added the third in)
- Add the vanilla extract and stir in.
- Sieve in the flour, baking powder and salt and mix well.
- Stir in almost all of the salted peanuts. Keep a handful to sprinkle over the top.
- Add the peanut butter blondie mixture to the prepared cake pan and level it off. Sprinkle over the last of the salted peanuts.
- Bake for 25-30 minutes and until the top feels set to the touch and is light brown colour.
- Allow the peanut butter blondie to cool in the cake tin until easy to handle and remove from the tin, place on a cooling rack and slice into bitesize pieces or bars.
Please note that the nutrition information provided above is approximate and meant as a guideline only.