🥜🍫 Peanut Butter Chocolate Chip Blondies are fast, EASY blondies loaded with peanut butter, chocolate chips, and topped with peanut butter HEART, perfect for Valentine’s Dayor someone special!
Why You’ll Love These Peanut Butter Chocolate Chip Blondies
If you need an easy dessert to bring to a Valentine’s party or want to surprise someone special with a Valentine’s Day treat, this is the perfect recipe. It’s also fun to pack in school lunches or enjoy for a Sunday treat.
- The blondies are fast, easy, made in one bowl, and you don’t even need a mixer!
- I used my favorite blondie base recipe, and with 40+ versions and counting, it never lets me down.
- These soft, buttery blondies are studded with chocolate chips and have fabulous peanut butter flavor in both dough and on top, thanks to these Reese’s peanut butter hearts.
These blondies are going to be the hit of your Valentine’s chocolate feasting. After all, isn’t that what Valentine’s Day is all about – feasting on chocolate (and peanut butter).
Love blondies?
Try my Valentine peanut butter M&M blondies, too! Then, save my Easter egg blondies, white chocolate Christmas blondies, and candy corn and white chocolate blondies so you have a blondie option for every holiday!
Ingredients and Notes
These might be holiday blondies, but all the ingredients are easy to find at any local grocery store!
- Unsalted Butter – Make sure to melt it for easy mixing
- Large Eggs – Let them come to room temperature for easy mixing
- Light Brown Sugar
- Peanut Butter – Use creamy peanut butter. Chunky peanut butter won’t mix evenly, leaving clumps in the batter
- Vanilla Extract
- Flour – I use all-purpose flour as the base of the batter, but you can easily use a 1:1 all-purpose gluten-free flour, if needed
- Salt
- Semi-Sweet Chocolate Chips – I used mini chocolate chips because I prefer how they disperse more evenly throughout. Also, the smaller chips really provide a true chocolate-in-every-bite experience, but regular chips are fine. Milk chocolate chips are also find if that’s what you have on hand
- Reese’s Peanut Butter Hearts – There are lots of heart-shaped chocolates for sale this time of year, but what I like about the ones I used is that they’re slightly larger than most other hearts, and they nicely fill up the blondie rather than looking small or skimpy. If you can’t find them in your local store, use whatever is convenient
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Peanut Butter Chocolate Chip Blondies
Grab a baking pan and a large bowl, and you’ll be on your way to perfect chocolate chip peanut butter blondies in just an hour. Here’s how ot make chewy-gooey cookie bars that are somewhere between soft cakes and decadent brownies:
- Melt butter in the microwave, and set it aside to cool slightly. Keep working while it’s piping hot, and you’re likely to scramble your egg!
- In a large mixing bowl, whisk the wet ingredients into the butter until smooth.
- Then, stir in the dry ingredients just until combined. It should look like cookie dough. Be careful not to overmix, or your blondies will be dense. Fold in the chocolate chips.
- Transfer the batter to a greased baking pan, spreading it out evenly. Bake until the top is set, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Place the chocolate hearts evenly on top of the blondie batter while it’s warm, gently pressing them down so they stick. Cool in the refrigerator to allow the chocolate to adhere to the blondies. Then, move the pan back to the counter to cool completely. For a clean slice, use a sharp knife, and run it under hot water, wiping it clean after each cut.
Peanut Butter Chocolate Chip Valentine’s Blondies
Equipment
- 1 Large Bowls
Ingredients
- ½ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- ½ cup creamy peanut butter
- 1 tablespoon vanilla extract
- 1 scant cup all-purpose flour
- ½ teaspoon salt, or to taste
- ½ cup mini semi-sweet chocolate chips, or 3/4 cup regular sized chocolate chips
- 9 Reese’s Valentine’s Day Peanut Butter Hearts
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 20 minutes, or until top is set in center and done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Blondies firm up as they cool.
- After blondies are out of the oven, add the Reese’s hearts, evenly spaced in rows and columns, 3-by-3. Lightly press them down so they adhere. The chocolate will start melting and to avoid it from melting too much because you want the heart shape to stay intact, place the pan in the fridge for about 10 minutes and then return pan to counter to cool completely before slicing and serving. Blondies will keep airtight at room temp for up to 1 week.
- Adapted from Valentine Peanut Butter M&M Blondies
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Related Recipes
I wrote a Peanut Butter Cookbook with 100+ recipes using Peanut Butter!
Valentine Peanut Butter M&M Blondies – Soft and chewy with rich peanut butter flavor and studded with M&Ms! Perfect for Valentine’s Day events or parties! EASY, one bowl, no mixer recipe that everyone loves!
Soft M&M Chocolate Chip Cookies – The softest, thickest, best M&M cookies ever! People love these big cookies loaded with M&Ms & chocolate!
Soft Frosted Valentine Heart Cookies – The easiest cutout cookies you’ll ever make! No rolling pin, no mixer, no chilling the dough! Soft and chewy with plenty of frosting and sprinkles!
Loaded Soft and Chewy M&M Cookie Pie – If you like M&M cookies, you’ll love this biggie version! Super easy and always a big hit!
Valentine Chocolate Almond Clusters – You don’t need a box of chocolates for Valentine’s Day when you can have these! Easy, no-bake, ready in 15 minutes, and homemade always tastes better!
Triple Peanut Butter Monster Cookie Bars – Peanut butter used 3 different ways. Great for pantry odds-and-ends clean out!
Snickerdoodle Cookie Bars with Pink Vanilla Cream Cheese Frosting – Much faster, easier, and more foolproof to make than cookies and great tangy cream cheese frosting!
Strawberry Cake Mix Cookies with Vanilla Cream Cheese Frosting –Super soft and tender cookies that just melt in your mouth! Goofproof cookies everyone loves! Perfect for Valentine’s Day!, Mother’s Day, or Easter!
Strawberry Cookie Bars with Vanilla Cream Cheese Frosting – Soft, chewy, and bursting with strawberry flavor!! The frosting and sprinkles make these easy, goof-proof bars taste even better! Perfect for parties and holidays!
Red Velvet Gooey Butter Chocolate Chip Cookies – The softest, moistest, gooiest cookies ever! They’re so buttery they just melt in your mouth!
Originally published February 2, 2018 and republished February 12, 2021 with updated text.
great
Is there a way to PIN this recipe. I don’t see the P anywhere. Thanks
Yes, covering over the upper left hand corner of every image.
Measuring out my ingredients for these awesome looking blondies…
What is considered a “scant” cup for flour ?
And 1/2 tsp salt … or to taste ?
Love your recipes… cause they always turn out great, but with baking , I was always taught (Mom) , That ingredients should be measured accurately, for the recipe to turn out
A little less than 1 cup…some people love to go heavy handed on the flour, that is the opposite of scant. A light hand and not overpacked.
To taste…if you like things saltier, add more salt. Or less, to your personal taste.
OMG! Just made the Valentine’s Blondies with the Reeses Peanut Butter hearts and it was a big fat hit. So glad it is only a 8×8 pan.
Lol. I design most of my desserts to be 8×8 pans only, for a reason :) Glad you loved these!
You KNOW I’m all over these…I’d eat the whole pan!!
Be still my blondie-loving heart! These look as delicious as they are clever. <3
Thank you! :)
I love these, what an adorable V-Day gift (and Ken LOVES anything with PB)!! Great tip about the “v” on the heart!
Most hearts in the store don’t have a deep enough V and then if the chocolate melts a bit it gets even narrower/less defined but easy to fix with a paring knife :)
Too cute! Fun for a party.
For sure!
I love that there is an entire peanut butter heart on each blondie. Jon would absolutely love these and so would I!
My daughter totally loved that there was an entire peanut butter heart on each blondie too :) Enjoy your weekend!