Make these moist, dense, and chewy whole grain peanut butter blondies for your next gathering – they are quick to come together and are made special with added chocolate chips and a peanut butter frosting. Head over to the Simple Cookie Recipes page for more great recipe ideas!

In the past I was never much into making “blondies.” I thought they were just brownies without chocolate – and why would anyone want to go and take the chocolate out? Ha! Not me.

But, you may have guessed that I like peanut butter (Soft And Chewy Whole Grain Peanut Butter Cookies) and that I love chocolate and peanut butter together (like Peanut Butter Chocolate Truffles, Peanut Butter Brownie Sandwich Cookies, and Crunchy Layered Peanut Butter Brownies among others in the recipe index) so when I saw a peanut butter blondie recipe in a magazine, I was intrigued.

But of course I added chocolate chips. And then frosted them. Just because. And I always use whole wheat pastry flour in quick baked goods like this because it’s an easy switch – maybe it balances out the frosting? Well, you know I’m all for most things in moderation!

Whole Grain Peanut Butter Blondies with Chocolate Chips

This recipe for peanut butter blondies is as simple as a brownie, too. You begin by creaming butter and peanut butter with sugar, and then add eggs and vanilla and mix well.

Then stir in flour, baking powder, salt and finally the chocolate chips.

I like to use mini chocolate chips in bar cookies, granola bars, and granola bites if I have them – they seem to disperse more evenly. And 1/2 cup of the smaller chips seems to go a long way – you get chocolate in every bite.

Once the dough is mixed, press it evenly onto a parchment or greased foil-lined 13×9 baking pan. Tip: Wet your fingers repeatedly as you’re pressing to keep the dough from sticking to your hands.

Though in all honesty, this is not the easiest dough to press out. It helps to drop small spoonfuls all over the pan before pressing. You will not have a fun time if you try to evenly spread this out from one huge lump in the center. And yes, I did- and no, it was not fun, ha!

When the peanut butter blondies are cool, frost them in the pan and sprinkle more mini chocolate chips on top (or try chopped peanuts, or hey – live on the wild side and do both!).

See that crumb? Dense and moist like a brownie, but made with peanut butter, giving you a blondie.

Hmmm, I think I may be a “blondie” girl after all.

Want to save this?

Enter your email below and you'll get it straight to your inbox. Plus you'll get easy new recipes, gardening tips & more every week!

Print Recipe Pin Recipe Save

5 from 1 vote

Whole Grain Peanut Butter Blondies with Chocolate Chips

Moist, dense, and chewy whole grain peanut butter blondies are quick to come together and are made special with added chocolate chips and a peanut butter frosting.

Prep Time15

Cook Time20

Total Time35

Yield:

Author: Jami Boys

Click for Cook Mode

Ingredients

Blondie:

1/2 cup natural peanut butter
1/4 cup butter softened
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla
2 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips mini or regular*

Frosting:

1/2 cup peanut butter
1/4 cup butter
3/4 cup powdered sugar
1-2 teaspoons hot water as needed
Optional: garnish with chocolate chips a drizzle of melted chocolate, or chopped peanuts

Instructions

Make Blondies:

Heat oven to 350 degrees. Line a 13 x 9 pan with parchment or greased foil leaving side overhangs for easy removal and cutting.
In the bowl of a mixer, beat peanut butter, butter, and sugars until well blended. Add the eggs and vanilla and mix thoroughly. Stir in flour, baking powder, salt and chocolate chips (the batter will be stiff).
Drop spoonfuls into lined pan and press evenly (wet fingers to lessen stickiness).
Bake for 20 minutes, until the edges are browning. Let cool completely on a rack.

Make Frosting:

Mix the peanut butter, butter, and sugar together in a medium bowl and a whisk attachment. Add 1-2 teaspoons of hot water as needed to attain a fluffy frosting.
Spread frosting over the cooled bars in the pan and garnish as you choose. If using chocolate chips or peanuts, gently press them into the frosting.
Use the pan lining overhangs to remove the blondies from pan and cut into 24 to 30 bars, depending on the size you'd like.

Notes

*If you'd really like to keep your blondies chocolate free (why??), you could substitute chopped peanuts instead and then top with more chopped peanuts on the frosting. Or go pure and omit any add-in.

Nutrition

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More easy cookie recipes you may like:

Mocha Chip Cookies

Whole Grain Apple Butter Bars

Great Whole Grain Chocolate Chip Cookies {with a Secret Ingredient}

Chocolate Chip, Nut & Seed Oatmeal Cookies {Gluten-Free}

Healthy No Bake Fudge Oatmeal Bars {Gluten-Free}

16 Comments

Sure thing, Michael- I need a cheat sheet to figure it out, too!

Thanks for that link. I’ve ben wondering why sometimes white whole wheat works great as a substitute and sometimes it doesn’t. Time for me to learn more about the flour I’m using!