Sometimes I just want peanut butter and M&Ms (okay not sometimes… 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.
Recipe Ingredient Notes
To make Peanut Butter M&M Blondies, you will need the following ingredients:
- Unsalted butter, melted
- Light brown sugar
- Large egg
- Vanilla extract
- Peanut butter
- Salt
- All-purpose flour
- M&Ms
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Peanut Butter M&M Blondies
- Preheat oven to 350℉ and line an 8×8 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 ½ 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
What is a Blondie?
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.
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.
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Chocolate Chip Cheesecake Blondies
- Butterscotch Chocolate Chip Blondies
- Cadbury Mini Egg Blondies
- Applebee’s Copycat Maple Butter Blondies
Peanut Butter M&M Blondies Recipe
Ingredients
- ½ cup butter (unsalted), 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
- 1 ½ cups M&Ms
Instructions
- Preheat oven to 350℉ and line an 8×8 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 ½ 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
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!!
Thank you! Can’t wait to try these
Did you use mini M&Ms in this recipe?
We used mini M&M’s but regular sized ones will work just fine too.
If I were double this recipe, would you say a 9X13 is big enough or should I use a sheet cake pan?
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.
Disappointed in this recipe. I am a good baker and mine I did in an 8×8 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?
They shouldn’t be undercooked, but blondies are on the gooey side. Not cake like.
What brand/kind of peanut butter did you use?
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.
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.
How long do you leave these to cool before taking them from the tray ?
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.
That’s exactly what happened to me, def disappointed.
when making a double batch in the 9×13” pan, how long should it bake for at 350 degrees ?
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.
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.
Sure, we just ask that you link back to our site.
My bake time was nearly doubled with an 8×8 pan lined with parchment paper. Looks like it will be good though! My batter was finished before by oven preheated.