I always include at least one peanut butter and chocolate cookie in my holiday cookie boxes because it’s a delicious flavor combo.
How much do I love peanut butter and chocolate? Let me count the ways… chocolate peanut butter surprise cookies, peanut butter chocolate cup cookies, peanut butter blossoms, and peanut butter cup cookies. Phew, that’s quite a list that I’ve got going on my blog and to be honest I’m sure there are more that I’m not remembering. It’s hard to go wrong with a classic (assuming that you don’t have a nut allergy, of course). Now I’m adding these chocolate chunk peanut butter blondies to the list.
These peanut butter blondies are chewy and I love how it compliments the chocolaty goodness of the chunks. You can certainly use chocolate chips instead (since you are more likely to have those already).
I’ve made these peanut butter blondies with peanut butter chips instead of chocolate. If you want big peanut butter flavor then I recommend using those chips instead of chocolate.
Chocolate Chunk Peanut Butter Blondies Recipe
(Using a 9×13 inch baking pan. You can cut however many pieces you want. This batch was cut into 48 pieces to fit into Christmas cookie boxes.)
Ingredients:
- 1 and 3/4 cups all-purpose flour (equivalent to 7.2 ounces)
- 1 teaspoon baking powder
- 2/3 cup butter (roughly 1 stick and 3 tablespoons), room temperature
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 3/4 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk (I used 1% milk, but any kind of milk will work.)
- 1 cup semi sweet chocolate chunks
Directions:
- Preheat the oven to 325 degrees F. Grease a 9×13 inch baking pan and set it aside.
- In a medium bowl, whisk together the flour and baking powder. Set these dry ingredients aside.
- In a large bowl, cream the butter, dark brown sugar, white sugar, and peanut butter.
- Mix the eggs and vanilla extract into the butter mixture.
- Mix in half of the dry ingredients into the bowl of wet ingredients.
- Mix in the milk.
- Mix in the remaining half of the dry ingredients.
- Gently stir in the semi sweet chocolate chunks.
- Spread the batter evenly into the prepared baking pan. (It’s a thick batter.)
- (Optional) I sprinkled a few additional semi sweet chocolate chunks on top of the batter to make it look pretty, but that is not necessary.
- Bake it for about 35 minutes or until a tester inserted comes out clean.
- Let it cool before cutting into it. (No seriously, this is a hard step to follow. Hot peanut butter turns into a disaster if you don’t wait.)
Adapted from: Taste of Home
