Bake or Break

Peanut Butter White Chocolate Blondies

Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. One little extra ingredient makes them irresistible! - Bake or Break

I’m certainly no stranger to baking with peanut butter. It’s one of my favorite ingredients and flavors. If you’ve been following my baking adventures for a while, you are probably well aware of my affinity for it.

White chocolate, on the other hand, is not really on my list of favorites. I like it well enough, but I don’t find myself clamoring to bake with it. Despite that, I find that it pairs well with so many other ingredients that I use it quite a bit to complement other flavors. Here, that idea applies with white chocolate and peanut butter.

Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. One little extra ingredient makes them irresistible! - Bake or Break

The two flavors work wonderfully together. Peanut butter and chocolate have long been a favorite pair. But the extra sweetness of white chocolate paired with peanut butter is pretty magical, too.

Besides the primary flavor pairing, one of my favorite things about these blondies is the hint of cinnamon. It adds a delightful flavor twist that really makes these bars irresistible. If you aren’t a cinnamon fan, you can simply omit it from the recipe. But if you do like it or are even on the fence about adding it to these blondies, I encourage you to try it. It really amps up the flavor.

Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. One little extra ingredient makes them irresistible! - Bake or Break

These blondies have that fantastic crackly outside and soft, chewy inside thing going on. To attain that wonderful texture, be sure not to overbake them. You want to see a few crumbs when you do the toothpick test. They’ll continue baking a bit in the hot pan once they’re removed from the oven.

As much as I love peanut butter and milk or dark chocolate, these Peanut Butter White Chocolate Blondies are a nice little twist on that classic pairing. They’re a bit sweeter but just as delicious!

Find more blondie recipes in the Recipe Index.

Peanut Butter White Chocolate Blondies

Yield 16 2-inch bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. A hint of cinnamon makes them irresistible!

Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. One little extra ingredient makes them irresistible! - Bake or Break

Ingredients

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 /2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 & 1/2 cups (300g) firmly packed light brown sugar
  • 1/2 cup (127g) creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) white chocolate chips or chunks

Instructions

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  3. Using an electric mixer on medium speed or mixing by hand, combine the butter, brown sugar, and peanut butter. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. If using a mixer, reduce the speed to low. Gradually add the flour mixture, mixing just until combine. Stir in the white chocolate chips.
  5. Spread the batter evenly in the prepared pan. Bake 35 to 40 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached.
  6. Cool completely in the pan before cutting into bars.
Peanut Butter White Chocolate Blondies are so soft, nutty, and delicious. One little extra ingredient makes them irresistible! - Bake or Break

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    23 Comments on “Peanut Butter White Chocolate Blondies”

  1. Interesting combo.  I’m the same with both ingredients but agree white chocolate does pair well with things.  I will have to try this one–definitely with the cinnamon!!  Great idea!  Thanks!

  2. If I wanted to make a 9×13 pan of these would I double the recipe? Thanks.

  3. Currently in my oven. I saw these and wanted to make ASAP! As I was going in my pantry for the peanut butter and I spied a jar of Trader Joes’s cookie butter. It was near expiration so I swapped it out for the peanut butter. Can’t wait to try these! We loved your chocolate/Oreo brownies but I forgot to leave you a comment on those. LOVED! 

  4. White chocolate is generally a little too sweet for me, but I can see the appeal when it’s paired with salty peanut butter…the perfect balance!

  5. I made these over the weekend, and at the last minute decided to throw in a handful of honey-roasted peanuts. They were fabulous! Next time I will double the recipe for a 9×13 pan, because these were eaten up by the second day. Thanks for the recipe.

  6. THESE ARE AMAZING!!!! Found your recipe through pinterest as I was looking for a blondie recipe to make my hubby (he’s deployed). I had a piece and, oh man, the cinnamon added such a good flavor to them! I had half white chocolate half semi-sweet chocolate chips since I didn’t have enough of the white chocolate. Thank you for the great recipe!

  7. Thinking of making these? Please don’t hesitate. Indescribable. I wrote Jennifer on December 21st, she should be ashamed. Four days to Christmas and these are “Sinfully Delicious”! I’ve made three batches and only eaten three because of my sister and neighborhood demand. Also, a huge thank you to Jennifer for responding to a question regarding dark glass dishes, and doing so on 12/21. Who would have thought! I needed, but did not expect a response until after January 1st. Thank you, Jennifer. I ran to Bed Bath & Beyond, buying two sizes of Wilton’s pans which, like the recipe, are perfect. I sincerely wish you and your loved ones a most blessed 2018. My sister is hoping for new recipes with caramel and I’ve only begun making different ones you have.

  8. I was looking for a recipe that incorporated peanut butter and white chocolate chips to make bars. This recipe sounded perfect. I just made 2 pans of this recipe. My son and I let it cool down before trying a one which was hard to do since it smelled so amazing. Talk About Yum!!! Rich, gooey, well balanced flavors. This is a definite keeper! Thank you!

  9. Sadly, these didn’t turn out for me. I used a 9×7” pan. The batter was VERY thick, more like cookie dough. The edges got overdone, while the center was still raw. I reviewed my measurements and I’m not sure what went wrong. 

    • I’m sorry you had troubles, Amber! If you didn’t change anything at all about the recipe, then the change in pan size may have contributed. If you used a dark pan, that will tend to overbake the edges. You might also check the accuracy of your oven’s temperature. And for what it’s worth, I bake with regular peanut butter, not natural.

  10. I followed this recipe to a tea but the batter was crumbling after I mixed it.

    • I’m sorry you had troubles, Tiffany. If you didn’t change anything at all, then it’s likely something was off with your measurements. The usual culprit is too much flour. Make sure you’re not scooping down into the flour container to measure. Either measure by weight or use the spoon and scoop method described in How to Measure Flour. Also, I only bake with traditional peanut butter, not natural versions which can cause issues in baking.

  11. These look delicious !! Is there an easy way to convert the ingredient measurements into grams (I don’t really know how to measure with cups, as I’ve always used scales) ? I read your post on how to measure flour and saw it mentioned that 1 cup flour = 120g, would this be the same for the likes of the brown sugar and peanut butter? Either way, these look soo good !!

  12. These are sooooo good ! Such an amazing flavour combo ( I made them without cinnamon but might add it next time). I halved the recipe and baked in a bread pan to make a “small batch” and this is going to become a new regular in the household I think. Thank you for sharing this amazing recipe 🙂

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