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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.

Reeses Peanut  Butter Blondies bitten

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

It’s an easy 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 sliced on wooden surface
Seven Layer Bars Stacked.
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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 sliced stacked

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 tall stack peanut butter frosting

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

Reeses Peanut Butter Blondies unsliced in baking tin

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. Though either is possible. Clearly when I remade these in 2022, I used a pretty vintage baking dish and all was well.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

Reeses Peanut Butter Blondies bitten
5 from 1 ratings

Reese’s Peanut Butter Blondies

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.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 32 people


For the Blondie:

For the Reese’s Peanut Butter Icing:


To make the Blondie:

  • Preheat oven to 350°. Generously butter a 13x9x2 inch glass or pyrex baking pan.
  • Whisk flour, baking powder, and salt in a medium bowl and set aside.
  • 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!
  • Add brown sugar and beat, with an electric mixer, until well combined and mixture resembles wet sand, 2-3 minutes.
  • Add eggs and vanilla; beat until fluffy, 2 minutes. Add dry ingredients and beat until smooth. The batter will be very thick.
  • Fold in milk chocolate chips, peanut butter chips and mini Reese’s cups. Turn out into prepared baking dish.
  • Using an offset spatula, evenly spread batter in pan.
  • 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:

  • 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.
  • Remove from heat and add chips to the bowl; beating with an electric hand mixer until smooth and the chips have completely melted.
  • Cool. This step only takes about 15 minutes, especially if you stir it frequently.
  • Gradually add in powdered sugar and beat until thick enough to spread but not runny.
  • Spread onto cooled blondies with an offset spatula.


Yield: 32 Blondies
You can halve this recipe and use an 8 x 8 inch baking dish.


Calories: 267kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 205mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 267
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious Brownies and Bars Recipes or head straight over to my Lemon Blondies for a citrus variation!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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    1. Hi Amber! Yes! I use the mini ones to save time unwrapping and chopping, but these blondies are also delicious with chopped Reese’s. If you have the patience, you will be rewarded with even more peanut butter flavor!