The Best Fudgy Peanut Butter Butterscotch Blondies

If you’re hunting for the ultimate chewy peanut butter dessert, look no further. These vintage Peanut Butter Butterscotch Blondies are sinfully rich, featuring a fudge-like center and that classic sweet-and-salty crunch. They’re basically your favorite soft peanut butter cookie transformed into a thick, decadent bar. Ready in just 45 minutes, they’re the perfect low-effort, high-reward treat for any peanut butter lover!

Think of this easy blondie recipe as the ultimate mashup between a thick-cut blondie and a classic peanut butter cookie. By swapping traditional cocoa for creamy peanut butter, we get a base that’s buttery and crisp on the edges but stays incredibly soft in the center.

We didn't stop there, though—we’ve packed these bars with both semisweet chocolate chips and butterscotch morsels. That double-hit of sweetness perfectly balances the salty, nutty notes of the dough for a flavor profile that’s honestly second to none.

The best part? These peanut butter dessert bars are as easy to whip up as a standard batch of brownies, but they offer a much more unique "tiny but mighty" flavor punch. Whether you're a die-hard butterscotch fan or just looking for a new way to level up your peanut butter baking, this recipe delivers that "pure bliss" factor in every bite.

Just like our much loved Peanut Butter Chocolate Chip Bars, these blondies are sturdy enough for a lunchbox but decadent enough to serve warm with a scoop of vanilla ice cream!

🥘Ingredients

• butter- you can't have a rich blondie without this ingredient!
• smooth peanut butter- I use Jif
• light brown sugar- firmly packed; you can use dark brown for a deeper molasses flavor
• granulated sugar- for added sweetness
• eggs- use at room temperature for easier mixing
• pure vanilla extract- this has a much richer flavor than imitation extract
• all-purpose flour- spoon into measuring cup and gently level off for best results
• baking powder & salt- leavening agents
• chocolate & butterscotch chips- because one is just no fun, and because both accent the peanut butter quite nicely

See recipe card for quantities.

🔪Instructions

1. Step 1: Blend softened butter and peanut butter; add sugars and vanilla extract; mix. Add eggs and stir until just combined.

2. Step 2: Mix dry ingredients together in a separate bowl; add to peanut butter bowl. Stir until just combined.

3. Step 3: Stir in chips until just combined.

4. Step 4: Add batter to square baking pan; bake.

Hint: When you’re adding the dry ingredients, stop mixing the second you stop seeing streaks of flour. If you over-mix the batter here, you’ll end up with a tough, bread-like bar instead of that signature fudgy blondie texture we’re after!

🥣Substitutions

• Crunchy Peanut Butter - Swap 1:1 for the smooth version to add toasted nut bits and extra texture without any extra prep.
• Dark Brown Sugar - Use this instead of light brown sugar for a deeper, toffee-like molasses flavor and an even chewier center.
• White Chocolate Chips or Pretzels - Swap the butterscotch for white chocolate for a creamy finish, or crushed pretzels for a salty-sweet crunch.

📖Variations

• The Deluxe - Swap the chocolate chips for large dark chocolate chunks and fold in ½ cup of toasted crushed walnuts for a sophisticated, high-end texture.
• The Reese's Explosion - Replace the butterscotch chips with chopped mini peanut butter cups and Reese's Pieces for the ultimate triple-threat peanut butter experience.
• The Salty Sweet - Stir in ½ cup of crushed pretzel pieces and finish the top with a light sprinkle of flaky sea salt right before the bars go into the oven.

🍽Equipment

• 8×8 or 9x9 square baking pan (well-greased or lined with parchment paper)
• mixing bowls
• hand mixer (this is helpful for blending the peanut butter and softened butter)
• mixing spoons
• measuring cups & spoons
• scraping spatula

🍶Storage

These bars stay perfect in an airtight container at room temperature for 3–5 days.

Pro Tip: To keep them extra soft, tuck a small piece of white bread into the container; it acts as a "moisture sponge" so the blondies don't dry out.

These blondies are freezer friendly and can stored in the freezer for up to 3 months! Just wrap individual squares tightly in plastic wrap and store them in a freezer bag. Thaw on the counter for a few hours when the craving hits.

🗨️FAQ

🥄Related

Looking for other recipes like this? Try these:

🍴Pairing

Peanut Butter Blondies are excellent served warm with a scoop of vanilla ice cream and a drizzle of chocolate or butterscotch sauce. Yum! These are my favorite main dishes to serve with them:

📋Recipe with step-by-step instructions

Peanut Butter Butterscotch Blondies

Kitchen Ready Betty

These soft and chewy peanut butter blondies are a nostalgic, one-bowl treat packed with melty chocolate and butterscotch chips. Ready in just 45 minutes, they’re the ultimate sweet-and-salty dessert for anyone who loves a thick, fudgy center.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Servings 9

Calories 407 kcal

Equipment

• 8x8 or 9x9 square baking pan (well greased and/or lined with parchment paper for easy removal)

Ingredients

  

1x2x3x

• ⅓ cup butter softened
• ½ cup smooth peanut butter I use Jif
• ¼ cup light brown sugar firmly packed
• 1 cup granulated sugar
• ½ teaspoon vanilla extract
• 2 eggs at room temperature for easier mixing
• 1 cup all-purpose flour spooned and leveled
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chocolate chips
• ½ cup butterscotch chips

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 350 degrees.
• Combine softened butter and peanut butter in large mixing bowl. Blend until smooth.
• Next, add the brown and white sugars. Blend until smooth, then stir in the vanilla extract.
• Add eggs, one at a time; stir until just combined.
• In a medium mixing bowl, mix the flour, baking powder and salt. Then add this mixture to the large bowl. Stir with a spoon until just combined.
• Stir in the butterscotch and chocolate chips until just combined.
• Spread this mixture into a well-greased square pan; optional to line the pan with parchment paper for easier removal.  
• Bake for 30-35 minutes (see recipe notes below for tips).
• Allow to cool for 10 minutes. Then loosen from the edges of the pan and cut into squares!

Notes

When you’re adding the dry ingredients, stop mixing the second you stop seeing streaks of flour. If you over-mix the batter here, you’ll end up with a tough, bread-like bar instead of that signature fudgy blondie texture we’re after!

Don't overbake these! Because of the peanut butter, they’ll continue to firm up as they cool in the pan. Start checking them at the 30-minute mark—you’re looking for golden edges and a center that is set but still has a tiny bit of "jiggle" when you wiggle the pan. If a toothpick comes out with a few moist crumbs (not raw batter!), they are officially perfect.

These bars stay perfect in an airtight container at room temperature for 3–5 days.

They can also be stored in the freezer for up to 3 months! Just wrap individual squares tightly in plastic wrap and store them in a freezer bag. Thaw on the counter for a few hours when the craving hits.

Nutrition

Serving: 1 squareCalories: 407kcalCarbohydrates: 57gProtein: 6gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 55mgSodium: 280mgPotassium: 149mgFiber: 1gSugar: 43gVitamin A: 273IUCalcium: 56mgIron: 1mg

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_{Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.}