Name: Peanut Butter M&M Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup unsalted butter (melted); 1 cup light brown sugar; 1 large egg; 1 teaspoon vanilla extract; ½ cup peanut butter; ¼ teaspoon salt; 1 cup all-purpose flour; 1½ cups M&Ms

The perfect combination of M&Ms and Peanut Butter make these blondies a perfect dessert! We love to serve them warm with a scoop of ice cream fresh out of the oven.

Sometimes I just want peanut butter and M&Ms (okay not sometimes… I want them everyday).

I decided to make something fast and easy so I could have these two amazing ingredients together.

I served some right out of the oven with some ice cream on top. With the rest, I let them cool and then ate them the next day!

We aren’t huge chocolate lovers at our house, so having a peanut butter cookie with just the right amount of chocolate made these the perfect dessert.

What are blondies?

Haven’t heard of blondies? Welcome to a whole new world of dessert!

Blondies are basically the non-chocolate version of brownies. Most blondies have a sugar, peanut butter, or plain base with delicious fillings.

The consistency of a blondie is a lot different than a cookie. Definitely more on the gooey and delicious bar side of desserts.

We make these constantly at our house! Between the six of us, we have a large variety of blondies. Here are just a few of our favorites you HAVE to check out!

Butterfinger Blondies: Pretty similar with a peanut butter base, but stuffing these full of crushed up butterfingers makes for a delicious treat.
Easy Snickerdoodle Blondies: Would you believe me if I told you these only had 6 ingredients? SO yummy!
Cake Batter Blondies: Would it really be a dessert from Six Sisters’ Stuff if we didn’t have the cake batter version? Equally as delicious with minimal ingredients.

How to make Peanut Butter M&M Blondies:

Let’s get baking! Here are the step by step instructions on making our Peanut Butter M&M Blondies:

Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray.
In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed.
Add in the salt and flour. Then gently mix in 1 cup of M&M’s.
Spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula.
Sprinkle 1/2 cup of M&M’s on top and press into the batter.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Bakers Notes:

If you’d like to double this recipe, we recommend doing so in a 9×13” pan, rather than a cookie sheet. This will keep them thick and chewy.

This particular recipe does NOT call for baking powder or baking soda. It may seem odd, but these will turn out just fine without!

We used Mini M&M’s in this recipe, but regular M&M’s work great. You could also substitute Reese’s pieces or another favorite chocolate candy.

We’d recommend letting these cool for about 20 minutes before cutting them up, if you want them to keep their shape. For a delicious dessert, scoop them out 5 minutes after baking and top them with ice cream.

More m&M Recipes on Six Sisters’ Stuff

Here are a few more recipes using M&M’s!

Chewy M&M Cookies
M&M Pudding Cookies
M&M Magic Cookie Bars

Serves: 9

Peanut Butter M&M Blondies

The perfect combination of M&Ms and Peanut Butter make these blondies a perfect dessert! We love to serve them warm with a scoop of ice cream fresh out of the oven.

Prep Time 10

Cook Time 25

Total Time 35

Ingredients

½ cup unsalted butter melted
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup peanut butter
¼ teaspoon salt
1 cup all-purpose flour
1½ cups M&Ms

Instructions

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside
In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract.
Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed.
Add in the salt and flour. Then gently mix in 1 cup of M&M's.
Spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula. Sprinkle 1/2 cup of M&M's on top and press into the batter.
Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.

Nutrition

Calories: 501 kcal · Carbohydrates: 61 g · Protein: 8 g · Fat: 26 g · Saturated Fat: 13 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 53 mg · Sodium: 170 mg · Potassium: 152 mg · Fiber: 2 g · Sugar: 47 g · Vitamin A: 423 IU · Vitamin C: 1 mg · Calcium: 75 mg · Iron: 2 mg

Recipe Details

Course: Dessert

Cuisine: American

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Questions & Reviews

Krista says:

Does this recipe require any baking soda or baking powder? I've never had a baking recipe without using either of those so I was just curious. Thanks!
Donna Howard says:

Hello Krista, I just made these, exactly as the recipe (no baking soda/powder) and they turned out great!! Very easy - very fast (they were put together by the time my oven had pre-heated!!) and very yummy!!! Our local firemen get this treat today!!
Krista says:

Thank you! Can't wait to try these
Emily says:

Did you use mini M&Ms in this recipe?
Cyd says:

We used mini M&M's but regular sized ones will work just fine too.
Carson says:

If I were double this recipe, would you say a 9X13 is big enough or should I use a sheet cake pan?
Cyd says:

I would put them in a 9 x 13 inch pan. I think the cookie sheet pan would be too big. Watch it closely and it may need a tiny bit longer to cook. They will be a little thicker if you double it and put it in a 9 x 13. Hope this helps.
Traca says:

Disappointed in this recipe. I am a good baker and mine I did in an 8x8 Pyrex pan, lined with foil and after 40 minutes of baking took them out because my toothpick came out clean, cut them and the very outer edges crumble and the rest seems underbaked. Is this how a blonde should be?
Cyd says:

They shouldn't be undercooked, but blondies are on the gooey side. Not cake like.
Mari Contrerad says:

What brand/kind of peanut butter did you use?
Cyd says:

We use store brand (Kroger) and name brand peanut butter in this recipe. They all work the same. We usually buy Jif or Skippy when buying the store brand. We haven't used natural peanut butter in this recipe, so we aren't sure how the outcome would be with that.
Meredith says:

I just made these and they turned out perfectly! I will definitely be using this recipe again! Soooo easy and fool proof (because I accidentally did some things out of order.) took 25 minutes exactly to bake.
Jen says:

How long do you leave these to cool before taking them from the tray ?
Cyd says:

You should be fine after about 20 minutes. You can cut right into them after about 5 minutes if you want to eat them warm and slightly softer. They are delicious either way.
Chrissy says:

That's exactly what happened to me, def disappointed.
Alexandra Austin says:

when making a double batch in the 9x13” pan, how long should it bake for at 350 degrees ?
Cyd says:

You will need to watch it closely so it doesn't burn but is cooked through. It should be close to the same cooking time.
Nc says:

So delicious, I have a homebased baked goods business and I would love to make these. Would that be alright, I never give out the recipe. Thank you.
Cyd says:

Sure, we just ask that you link back to our site.
Hnewbie says:

My bake time was nearly doubled with an 8x8 pan lined with parchment paper. Looks like it will be good though! My batter was finished before by oven preheated.