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Peanut Butter Blondies with Reese’s Pieces Recipe

ByMadison
Jump to Recipe· 4.5 from 38 reviews

Alright, let me tell you about these Peanut Butter Blondies with Reese’s Pieces Recipe that I am absolutely obsessed with. They’re this perfect marriage of rich, creamy peanut butter and those delightful little Reese’s Pieces that surprise you with bursts of color and candy crunch in every bite. Honestly, they’re my go-to treat when I want something sweet but a little different from your typical cookie or brownie.

These blondies work so well for everything from casual weekend baking marathons to holiday cookie swaps — basically anytime you want a crowd-pleaser that’s a little nostalgic but still fun and modern. The Peanut Butter Blondies with Reese’s Pieces Recipe feels like a hug in dessert form, and I can’t wait for you to try it too!

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Why This Recipe Works

  • Perfect Texture: The combination of creamy peanut butter and melted butter creates blondies that are fudgy yet tender without being cakey.
  • Balanced Sweetness: Using brown sugar adds depth and a hint of molasses that complements the peanut butter beautifully without overpowering the candy pieces.
  • Fun Candy Surprise: Reese’s Pieces add colorful pops of texture and chocolate-peanut flavor throughout, giving these blondies a playful, irresistible twist.
  • Easy to Make: This recipe keeps things simple with mostly pantry staples, making it approachable for bakers of all skill levels.
A stack of square blondie bars is placed on a white plate over a white marbled surface. Each blondie bar has a golden brown crumbly texture with visible chunks of peanut butter and colorful candy-coated chocolate pieces in red, orange, yellow, and purple embedded throughout. The bars show a soft, slightly thick inner texture with the candy pieces slightly melted into the batter. Some candy pieces rest loose on the plate near the bars. The bars are layered unevenly, with some bars leaning against each other, showing their interiors clearly. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of these Peanut Butter Blondies with Reese’s Pieces Recipe really comes from how the ingredients play off each other. The richness of peanut butter is balanced by the sweetness of brown sugar, and the flour and leavening keep everything tender but not crumbly.

  • Unsalted butter: Melting it gives the blondies a silky texture and helps combine everything evenly.
  • Brown sugar: Adds moisture and a deep caramel flavor that’s key to a great blondie.
  • Creamy peanut butter: Use the classic smooth kind for the perfect melt and flavor without drying out the bars.
  • Eggs + egg yolk: Eggs bind the ingredients and keep the blondies soft with a little extra richness from the yolk.
  • Vanilla extract: Enhances the peanut butter and sugar flavors for a round, comforting taste.
  • All-purpose flour: Provides structure while keeping the texture tender – I always spoon and level it for accuracy.
  • Baking powder: Just a touch to give the blondies a gentle lift and avoid density.
  • Salt: Balances sweetness and intensifies the peanut butter’s flavor.
  • Reese’s Pieces: The star garnish — they add crunch and those mini pockets of peanut-chocolate flavor that make these blondies unforgettable.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Peanut Butter Blondies with Reese’s Pieces Recipe my own by playing with mix-ins and slight modifications. Adding a sprinkle of sea salt on top before baking is my personal favorite — it really lifts the peanut butter and candy flavors!

  • Variation: You can swap Reese’s Pieces for mini peanut butter cups or even chocolate chips if you want more chocolaty bites — I’ve tried both and they’re fantastic.
  • Diet-friendly tweak: For a gluten-free twist, use a 1:1 gluten-free flour blend; just be sure to check that your baking powder is gluten-free too.
  • Less sweet option: Try half brown sugar and half coconut sugar for a more complex sweetness and slight chewiness.

Step-by-Step: How I Make Peanut Butter Blondies with Reese’s Pieces Recipe

Step 1: Prep Your Pan Like a Pro

First things first – preheat your oven to 350°F (177°C) and move the rack to the center position for even baking. I always line a 9×13 pan with parchment paper, making sure the paper hangs over the edges. This little trick makes it super easy to lift out the blondies later without breaking them apart. Trust me, it saves so much hassle!

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the melted butter and brown sugar until they’re mixed smoothly. Then, add the creamy peanut butter and keep whisking — you’ll notice the batter starts to get thick and shiny. Next, crack in the eggs plus that extra egg yolk and pour in the vanilla. Whisk everything together until it’s beautifully combined and smooth.

Step 3: Fold in the Dry Ingredients & Candy

Sift in the flour, baking powder, and salt, then fold gently with a rubber spatula. The batter will be thick — that’s exactly how it’s supposed to look! Finally, fold in the Reese’s Pieces, but save some for sprinkling on top because that extra pop of color on the finished blondies is irresistible.

Step 4: Bake and Test for Doneness

Scoop the batter into your prepared pan and smooth it out evenly. Toss a few extra Reese’s Pieces on top for looks. Pop it into the oven and bake for 30 minutes, but here’s the thing: the best test is the toothpick check. Insert a toothpick into the center — if it comes out with a few moist crumbs (not wet batter), they’re done. Check every 2 minutes around that mark to avoid overbaking, because a dry blondie is not the vibe we want!

Step 5: Cool & Slice with Ease

Once out of the oven, let your blondies cool completely in the pan on a wire rack. The parchment overhang makes lifting the whole slab a breeze so you don’t have to cut one piece at a time in the pan. When cooled, slice into squares and get ready to enjoy!

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Pro Tips for Making Peanut Butter Blondies with Reese’s Pieces Recipe

  • Measure Flour Properly: Always spoon and level your flour instead of scooping — I learned this the hard way, and it really helps keep your blondies tender.
  • Avoid Overmixing: Stir just until the dry ingredients disappear for that perfect fudgy texture instead of a tough one.
  • Use Creamy Peanut Butter: Natural peanut butter can dry out the blondies, so I stick with Jif or Skippy for consistent results.
  • Watch the Bake Time: Keep an eye on the blondies in the last few minutes — it’s easy to overbake and end up with a crumbly texture.

How to Serve Peanut Butter Blondies with Reese’s Pieces Recipe

A white plate holds a stack of seven square-shaped blondies, each about an inch thick, with a soft, crumbly texture. The blondies are light golden brown with visible cracks on the surface, studded with colorful candy-coated chocolates in orange, yellow, and brown scattered on top and partially embedded inside. The plate is placed on a textured green cloth, all set against a white marbled background with crumbs lightly scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally like sprinkling a few extra Reese’s Pieces on top right before baking and sometimes a tiny pinch of flaky sea salt after they cool down. It amps up the flavor and the contrast between sweet and salty is just divine.

Side Dishes

These blondies go wonderfully with a scoop of vanilla ice cream or a glass of cold milk—classic combo, right? For a grown-up twist, pair them with a cup of coffee or a latte to balance out the sweetness.

Creative Ways to Present

I’ve served these blondies on a festive platter with colorful sprinkles and mini Reese’s Pieces scattered around for birthday parties. They look so cheerful and invite everyone to grab a piece. For holidays, I like cutting them into bite-sized squares and stacking them in clear jars with ribbons for easy gifting.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature and they stay soft and fresh for up to a week. If your kitchen is especially warm, pop them in the fridge but be aware they can get a little firm—just bring them to room temp before serving.

Freezing

These blondies freeze beautifully! Once fully cooled, I wrap the whole slab tightly in plastic wrap and then foil, then freeze for up to 3 months. When I want some, I thaw them overnight in the fridge and then slice and serve at room temp.

Reheating

If you have leftover blondies that feel a bit firm or dry, I pop one or two pieces in the microwave for about 10 seconds. It instantly softens them up and revives the gooey peanut butter goodness. Just don’t nuke them too long or they’ll get tough!

FAQs

  1. Can I use natural peanut butter in this Peanut Butter Blondies with Reese’s Pieces Recipe?

    While natural peanut butter might seem like a healthy swap, I’ve found it tends to dry out the blondies and make them crumbly. For the best texture, stick with creamy processed peanut butters like Jif or Skippy.

  2. How do I know when my peanut butter blondies are done baking?

    The key is to check with a toothpick inserted into the center – you want it to come out with a few moist crumbs but no wet batter. This usually happens around 30 minutes but start checking at 28 minutes to avoid overbaking.

  3. Can I substitute the Reese’s Pieces with other candies?

    Absolutely! Mini peanut butter cups, chocolate chips, or even chopped peanuts all work great. Just keep in mind the final flavor and texture might vary slightly.

  4. How should I store leftover peanut butter blondies?

    Store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freezing is your best bet.

Final Thoughts

This Peanut Butter Blondies with Reese’s Pieces Recipe holds such a special place in my baking repertoire because it hits that sweet spot between nostalgic comfort and playful excitement. I love sharing these with friends and family, watching their faces light up as they discover those hidden candy gems inside. I know you’ll enjoy making and eating them just as much as I do — really, they’re that good!

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Peanut Butter Blondies with Reese’s Pieces Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 38 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 18 large blondies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Deliciously chewy and rich Peanut Butter Blondies made with creamy peanut butter, brown sugar, and packed with colorful Reese’s Pieces candy for a fun and flavorful treat. Perfect for dessert or an indulgent snack.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter, melted and slightly cooled (170g)
  • 2 cups packed light or dark brown sugar (400g)
  • 3/4 cup creamy peanut butter (190g)
  • 2 large eggs
  • 1 extra egg yolk
  • 1 tablespoon pure vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour, spooned & leveled (250g)
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Add-ins

  • 1 and 1/4 cups Reese’s Pieces (about 260g)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C). Position the oven rack in the center. Line a 9×13-inch metal or glass baking pan with parchment paper, covering the bottom and sides, and leave an overhang to easily lift the blondies later. Set aside.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until well combined. Stir in the creamy peanut butter thoroughly. Add the eggs, extra egg yolk, and vanilla extract, then whisk everything until completely blended.
  3. Add Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Fold these dry ingredients gently into the wet mixture using a rubber spatula. The batter will be thick.
  4. Incorporate Reese’s Pieces: Fold in the Reese’s Pieces candies evenly throughout the batter. Transfer the batter into the prepared pan and smooth the top. Optionally, sprinkle a few extra Reese’s Pieces on top for decoration.
  5. Bake the Blondies: Place the pan in the oven and bake for 30 minutes. After 30 minutes, insert a toothpick into the center of the blondies. If it comes out with wet batter, continue baking, checking every 2 minutes until the toothpick shows only a few moist crumbs. Avoid over-baking to keep the blondies moist.
  6. Cool and Serve: Remove the pan from the oven and let the blondies cool completely on a wire rack. Once cooled, lift the blondies out using the parchment paper overhang. Cut into 18 large squares and serve.
  7. Storage: Store any leftovers covered at room temperature for up to 1 week.

Notes

  • Freezing Instructions: After baking and cooling, blondies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • Special Tools: Use a 9×13-inch pan (metal or glass), glass mixing bowls, a whisk, and a spatula for best results.
  • Peanut Butter Tip: For moist blondies, use creamy processed peanut butter like Skippy or Jif rather than natural peanut butter, which can dry out baked goods.

Nutrition

  • Serving Size: 1 blondie
  • Calories: 280 kcal
  • Sugar: 25 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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