Reese’s Peanut Butter Blondies

Reeses Peanut Butter Blondies

Brace yourselves. These Reese’s Peanut Butter Blondies are insanely good.

Reeses Peanut Butter Blondies

It’s my favorite brown butter blondie recipe with mini Reese’s peanut butter cups, Reese’s peanut butter chips, and Ghirardelli milk chocolate chips folded into the batter. And because that just wasn’t enough, I slathered a thick layer of Reese’s peanut butter icing on top.

Reeses Peanut Butter Blondies

It’s a Reese’s peanut butter trifecta!

The brown butter blondie perfectly compliments the peanut butter and milk chocolate. It has a slight crunch on the outside but is chewy and dense on the inside with Reese’s and milk chocolate in every single bite!

Reeses Peanut Butter Blondies

The Reese’s peanut butter icing deserves it’s own moment in the spotlight, because it’s sensational. It is silky smooth and creamy, and it tastes just like the inside of a Reese’s cup but better.

That’s right, I said better.

Reeses Peanut Butter Blondies

But…I can’t guarantee that these peanut butter blondies will be around long enough to ice…

I have an aforementioned weakness for those Easter Egg Reese’s because they have a higher filling to chocolate ratio, and these peanut butter blondies strike just that same perfection ratio. It’s like the Golden Ratio but for peanut butter baked goods.

Too far? I didn’t think so!

Reeses Peanut Butter Blondies

I like to bake my blondies (and brownies) in a glass baking dish because I have found that, when baked in a metal pan, the outside cooks too quickly and can end up too crunchy when the center is finally cooked. When cooked in glass or pyrex, the blondies will develop a slightly crispy crust around the edges but will still be soft and chewy all the way throughout.


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Reese’s Peanut Butter Blondies

  • Total Time: 40 minutes
  • Yield: 32 Blondies 1x


These Peanut Butter Blondies are my favorite chewy blondie recipe with mini Reese’s cups, Reese’s chips, and milk chocolate chips folded into the batter. They have a luscious, creamy Reese’s peanut butter icing on top.



For the Blondie:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1 ½ sticks) unsalted butter
  • 2 cups light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup Reese’s peanut butter chips
  • ½ cup Ghirardelli milk chocolate chips
  • 1 cup (rounded) mini Reese’s cups

For the Reese’s Peanut Butter Icing:

  • 6 tablespoons butter, unsalted
  • ½ cup evaporated milk
  • 1/8 teaspoon salt
  • 6 oz Reese’s Peanut Butter Chips
  • 1 ½ cups sifted powdered sugar (approximately)


To make the Blondie:

  1. Preheat oven to 350°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
  2. Whisk flour, baking powder, and salt in a medium bowl and set aside.
  3. Melt butter in a medium skillet over medium heat, swirling several times a minute, until browned bits cling to the bottom of the pan and the butter takes on a slightly nutty aroma. Transfer brown butter to a medium bowl. Be sure to get all the nutty goodness from the pan!
  4. Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
  5. Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
  6. Fold in milk chocolate chips, peanut butter chips and mini Reese’s cups. Turn out into prepared baking dish.
  7. Using an offset spatula, evenly spread batter in pan.
  8. Bake blondie until golden brown or the center no longer jiggles when gently shaken, 20-25 minutes. The toothpick test will not work here because of all the mix-ins. Be careful not to over bake! Let cool completely in pan on a wire rack.

For the Icing:

  1. Combine butter, milk, and salt in a heatproof bowl; cook over a pan of simmering water (bain marie) until butter is melted and mixture is hot to the touch. Stir frequently.
  2. Remove from heat and add chips to the bowl; beating with an electric hand mixer until smooth and the chips have completely melted.
  3. Cool. This step only takes about 15 minutes, especially if you stir it frequently.
  4. Gradually add in powdered sugar and beat until thick enough to spread but not runny.
  5. Spread onto cooled blondies with an offset spatula.


Note: You can halve this recipe and use an 8 x 8 inch baking dish.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

Reeses Peanut Butter BlondiesReeses Peanut Butter Blondies


  • Christin@SpicySouthernKitchen
    February 21, 2014 at 3:37 pm

    OMG! The blondie part already looks fantastic, but that peanut butter icing takes them over the top! Pinning and wishing I had one of these right now.

    • Lindsey
      February 21, 2014 at 9:30 pm

      Thanks for the pin, Christin! The icing is so ridiculously good. I had to fill the bowl with water so that I would stop eating all the leftover! Eeep!

  • Kayle (The Cooking Actress)
    February 21, 2014 at 9:46 pm

    let me get this straight: browned butter blondies, chock full of Reese’s goodness AND frosted with with a Reese pb icing??!


    • Lindsey
      February 22, 2014 at 9:36 am

      lol! They are so good that I ate 4 of them just while shooting…only the ugly ones, of course. It’s a job and someone has to do it! 😉

  • Dorothy @ Crazy for Crust
    February 23, 2014 at 7:24 pm

    I am SO craving PB blondies! These sound AMAZING!

    • Lindsey
      February 23, 2014 at 8:08 pm

      They are!!! You, with your love of PB, would definitely love these blondies. Brown butter AND Reese’s. What’s not to love?!

  • Miss Kim @ behgopa
    February 24, 2014 at 3:31 am

    Peanut butter and chocolate are so amazing together. I love Reece’s cups..I think I’d be addicted to something that’s “better”. Yum!
    I can’t help but to think of how sorry I feel for those with nut allergies, missing out on one of life’s little pleasures like with the marriage of peanut butter and chocolate. Hehe sorry for bringing up a bummer, but every time I see or eat yummy things with nuts in them, it’s what I always think about.

    • Lindsey
      February 24, 2014 at 5:19 pm

      Such a downer! Lol! I would be so depressed, but then again maybe they don’t know what they’re missing!

      These are fabulous…if you like Reese’s then these are your new BFF

  • […] Reese’s peanut butter frosting is the same one that I created for my Reese’s Peanut Butter Blondies and the peanut butter filling is like the peanut buttery center of a Buckeye.  I adapted my […]

  • […] my favorite brown butter blondie batter with a generous quantity of mini Ghriardelli semi-sweet chocolate chips and a swirl of salted […]

  • […] Reese’s Peanut Butter Blondies […]

  • Ginny Adams
    July 22, 2014 at 11:25 am

    Holy cow this is good. I could barely get it baked because I couldn’t stay out of the batter. I imagine this is what heaven would taste like, if it had a taste

    • Lindsey
      July 22, 2014 at 11:31 am

      LOL! I’m glad I’m not the only one who can stop eating the batter! I had the same problem, so you are in good company! I am overjoyed that you loved them! I also couldn’t stop eating the icing…”just one more taste, just to be sure…”

      • Ginny Adams
        July 22, 2014 at 12:01 pm

        I haven’t made the icing yet, but if it’s as good as the batter, these aren’t going to my church tomorrow. Haha my husband will have eaten them all

        • Lindsey
          July 22, 2014 at 3:21 pm

          Haha! Or you could always make a second batch! 😉

  • Amanda
    June 25, 2017 at 7:34 pm

    These are good but extremely sweet. I love sweets and could only eat one piece and I was done. Could use less brown sugar I think and would be just as delicious without the icing.

  • Patty
    June 13, 2018 at 11:01 am

    Look sooo yummy! Has anyone make these and frozen them ?

    • Lindsey
      June 25, 2018 at 8:37 pm

      These would be great in the freezer Patty! Fear not!

  • kim
    October 14, 2019 at 10:00 pm

    My frosting was runny and not fluffy like yours. I even added a bit more powdered sugar to try to stiffen it up but to no avail. What did I do wrong?

    • Lindsey
      November 21, 2019 at 11:12 am

      Hi Kim! I’m sorry! Perhaps the mixture wasn’t cool enough before you added the powdered sugar? You could try putting it in the fridge next time to firm up the butter before beating it?

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