Name: Thick and Chewy White Chocolate Peanut Butter Blondies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (4 ounces; one stick) unsalted butter, melted; 1/2 cup creamy peanut butter; 1 and 3/4 cups dark brown sugar, packed; 2 large eggs, at room temperature; 1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work); 2 cups all-purpose flour; 1 teaspoon baking powder; 1 1/2 cups white chocolate chips; 1 cup peanut butter chips; 1 teaspoon flaky sea salt (optional)

Jump to Recipe

If there’s ever a treat you’ll want to reach for second helpings of, it’s these Thick and Chewy White Chocolate Peanut Butter Blondies. Each decadent square is dense, fudgy, and jam-packed with melty white chocolate and dreamy peanut butter goodness. This is one of those rare recipes that feels both nostalgic and impressive: they remind you of the best bake sale bars, only richer, softer, and with that perfect sweet-salty hit. Whether you’re making them for a party or your own late-night snack stash, these blondies are about to become your kitchen’s most requested treat.

Thick and Chewy White Chocolate Peanut Butter Blondies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Thick and Chewy White Chocolate Peanut Butter Blondies lies in their straightforward ingredient list. Every component plays a role in building luscious texture, deep flavor, and those irresistible gooey pockets throughout each bite.

Unsalted butter (1/2 cup, melted): Melted butter is the foundation of richness and chew, letting the blondies set up soft rather than crumbly.
Creamy peanut butter (1/2 cup): Brings signature nutty warmth, creating both moisture and a pronounced peanut butter flavor.
Dark brown sugar (1 and 3/4 cups): Provides caramel notes and helps guarantee that classic fudgy, dense crumb.
Eggs (2 large, at room temperature): Bind the mixture, add structure, and ensure the bars hold together without being dry.
Salt (1/2 teaspoon): Enhances both the peanut butter and white chocolate, making the overall flavor pop.
All-purpose flour (2 cups): The base for structure—it keeps things tender but supports that magical chewiness.
Baking powder (1 teaspoon): Gives just a touch of lift so your blondies don’t feel flat or heavy.
White chocolate chips (1 1/2 cups): Melt into gooey pools, delivering creamy sweetness in every bite.
Peanut butter chips (1 cup): Double down on rich peanutty goodness and add pops of extra flavor throughout.
Flaky sea salt (1 teaspoon, for sprinkling, optional): If you have it, this finishing touch is a game-changer for contrast and crunch.

How to Make Thick and Chewy White Chocolate Peanut Butter Blondies

Step 1: Prep Your Pan

Start by heating your oven to 350 degrees Fahrenheit. Grab a 9×13-inch pan and line it with parchment paper, letting the sides hang over—this makes it easy to lift out the blondies once cool. Lightly grease the paper so the bars won’t stick, then set aside. This little bit of prep sets you up for clean squares and stress-free serving.

Step 2: Melt and Mix the Butter, Peanut Butter, and Sugar

In a medium saucepan over medium heat, melt your butter until it’s fully liquid but not sizzling. Take the pan off the heat, then add peanut butter and dark brown sugar. Whisk, whisk, whisk until everything is fully blended and smooth. This combination creates a thick, caramelly base, so don’t be shy about making sure it’s totally homogenous.

Step 3: Whisk in the Eggs

Crack your eggs in, one at a time, beating well after each addition. You want to incorporate a little air for lift, but mostly ensure the eggs are blended and disappear completely. This step gives the blondies that dense-yet-supple bite which makes Thick and Chewy White Chocolate Peanut Butter Blondies stand out from the rest.

Step 4: Stir in Dry Ingredients

Add the salt, flour, and baking powder right into your wet mixture. Using a sturdy spoon or spatula, stir until just combined—no overmixing, or you’ll lose that delightful chewiness. At this point, the dough will be quite thick.

Step 5: Fold in Your Chips

Add in the white chocolate chips and peanut butter chips, folding them gently throughout the dough so every slice gets a generous mix-in-to-bar ratio. For extra indulgence, set aside a small handful of each to sprinkle on top later.

Step 6: Spread, Sprinkle, and Bake

Scrape the thick batter into your prepared pan and smooth into an even layer. Top with any reserved chips and, if you like, a generous sprinkle of flaky sea salt. Bake for 15 minutes uncovered, then tent with foil and bake for an additional 15 to 18 minutes. You’re looking for light golden edges and a top that’s just set. Let the pan cool completely before cutting—this is the hardest step, but so worth it for gorgeous, fudgy pieces!

How to Serve Thick and Chewy White Chocolate Peanut Butter Blondies

Garnishes

Dress up your blondies with a few fun finishes! A sprinkle of flaky sea salt adds a beautiful sparkle and balances the sweetness, while a drizzle of melted white chocolate can make them irresistible for extra-special occasions. If you’ve got peanuts on hand, a quick chop and sprinkle delivers crunch and visual flair.

Side Dishes

Pairing these Thick and Chewy White Chocolate Peanut Butter Blondies with a scoop of vanilla ice cream is about as classic (and satisfying!) as it gets—think melty-creamy meets warm-fudgy bliss. For coffee lovers, a strong cup of espresso is the perfect companion, cutting through the richness with every sip.

Creative Ways to Present

Try slicing the blondies into small squares and stacking them high for a bake-sale-worthy treat tower. Want to boost the wow factor? Serve them in mini cupcake liners for easy, grab-and-go blondie bites, or wrap individual squares in parchment and ribbon for sweet party favors or lunchbox treats.

Make Ahead and Storage

Storing Leftovers

To keep your blondies at peak chewiness, store cooled squares in an airtight container at room temperature. They’ll hold up beautifully for 3 to 4 days without drying out—perfect for snacking throughout the week or packing in lunchboxes.

Freezing

Thick and Chewy White Chocolate Peanut Butter Blondies freeze exceptionally well! Cut them into individual portions, wrap tightly in plastic wrap, then place in a zip-top bag. They’ll keep their flavor and texture for up to three months. Thaw overnight in the fridge or for an hour on the counter whenever a craving hits.

Reheating

If you love that fresh-baked, melty-chip sensation, pop a blondie in the microwave for 10-15 seconds. The chocolate and peanut butter chips become gooey, and the center revives its pillowy bite—close your eyes and it’s as if the pan just came out of the oven!

FAQs

Can I use chunky peanut butter instead of creamy?

Absolutely! Chunky peanut butter adds delightful nutty bits to each bite. Just keep in mind that the bars will be slightly more rustic, but every bit as delicious.

Do I have to use dark brown sugar?

Dark brown sugar brings deeper caramel flavor and added moisture, but you can swap in light brown sugar if that’s all you have. The result will still be delicious, just a touch lighter in taste and color.

How can I tell when the blondies are done?

The edges should appear light golden brown and just start to pull away from the sides. The center will look set but slightly soft. They will firm up as they cool, so don’t overbake—this is the secret to that thick, chewy texture!

Can I mix in other add-ins?

Definitely! Try folding in chopped pretzels for crunch, dried cranberries for a tart twist, or even a handful of mini marshmallows for a gooey surprise. Make these Thick and Chewy White Chocolate Peanut Butter Blondies your own.

How do I get clean slices?

For picture-perfect squares, let the blondies cool completely in the pan, then lift them out using the parchment overhang. Use a sharp, non-serrated knife and wipe it clean between slices—you’ll get neat edges every time.

Final Thoughts

Baking up a pan of Thick and Chewy White Chocolate Peanut Butter Blondies is more than just a treat—it’s pure joy in every bite. Trust me, once you’ve tried these, they’ll become your go-to for any occasion or just when you want something utterly special. Happy baking, and prepare for them to disappear quickly!

Thick and Chewy White Chocolate Peanut Butter Blondies Recipe

★★★★★

4.9 from 10 reviews

Author: Lila
Total Time: 45 minutes
Yield: 12 blondies 1x
Diet: Vegetarian

Print Recipe

Description

These Thick and Chewy White Chocolate Peanut Butter Blondies are the perfect combination of sweet and salty, with a decadent mix of white chocolate and peanut butter chips in a chewy blondie base. A sprinkle of flaky sea salt on top takes these blondies to the next level of deliciousness.

Instructions

Preheat oven and prepare pan: Preheat oven to 350 degrees (F). Line a 9″ x 13″ pan with parchment paper; lightly grease the paper and set aside.
Mix wet ingredients: Melt the butter in a medium saucepan over medium heat. Remove from heat and stir in the peanut butter and brown sugar, whisking well to combine.
Add dry ingredients: Whisk in eggs one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and peanut butter chips.
Bake: Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips if desired. Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until light brown on the edges and top. Cool completely before cutting.

Notes

You can customize these blondies by adding chopped nuts or drizzling with melted chocolate after baking.
Store leftover blondies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American