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Home » Brownies and Blondies » Peanut Butter Marshmallow Blondies with Chocolate Chips

Peanut Butter Marshmallow Blondies with Chocolate Chips

09/12/2021 By Laura 18 Comments

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Peanut Butter Marshmallow Blondies with Chocolate Chips! The trifecta of ooey-gooey yumminess! Easy stir and bake recipe in well under an hour!

I don’t know why, but I used to think Blondies were just not that interesting, kind of the boring version of a brownie. Weird, right? I think I assumed they were just brownies without the chocolate. And, really? Who wants that? How completely wrong I was! I’ve come to realize each has its place in the world. (Especially when Blondies can be chocolatey, too.) Just look how much chocolate is in these delicious squares. I have to say, these Peanut Butter Marshmallow Chocolate Chip Blondies are not only a mouthful to say, they just may be one of the best mouthfuls I’ve ever made. And, my family totally agrees! The flavors, the textures, the toasty marshmallows were all a big hit!

Ooey. Gooey. Tender. Chewy. Chocolatey. Peanut Buttery. Melty Marshmallowy. I know – What’s not to love? That’s the point here. It’s all so good! And even better because it’s so easy. From gather-your-ingredients to in-your-mouth in nicely under an hour. You could even mix it all in a single bowl. I just like to have the dry ingredients already mixed up before I begin the whole process, but that’s maybe just me. 

These Peanut Butter Blondies are so tender, but still have a good chew, thanks to the use of soft, nearly melted butter, and brown sugar. Studded with chocolate chips (I use semisweet or bittersweet, but milk chocolate would be awesome here, too!), and melty marshmallows, I can’t think of a better treat when you’re craving something irresistible, but need it to be quick and easy! I like to top them with slices of big marshmallow that can get nice and toasty as they bake, too!

Variations:

  • If you don’t mind taking a bit of extra time, you could even brown the butter – like I did for these awesome Brown Butter Oatmeal Chocolate Chip Cookies!. Because why not gild the lily here? You’ll just want to start with 9 Tbsp butter (130g) instead of 8, because of volume loss while browning. 
  • Instead of chocolate chips, you could use butterscotch chips or peanut butter chips – or substitute half the chocolate chips for one of these.
  • Or, skip the chips altogether and just make Peanut Butter Marshmallow Blondies. I understand there are those who don’t care for chocolate. At least that’s what they say.
  • Serve these WARM from the oven, with a nice scoop of cold vanilla ice cream on top. Just thinking of this has my mouth watering!

So, I’m curious, are there any foods that you used to think were “ho-hum” or boring, only to find out what you’ve been missing is AMAZING? 

Enjoy!

Looking for other Yummy treats? How about these:

Whole Wheat Fudgy Brownies

Gluten Free Dark Chocolate Tahini Brownies

Brown Butter Oatmeal Chocolate Chip Cookies

Chocolate Peanut Pie Bars

The BEST Homemade Peanut Butter Cups

 

How to make Fluffernutter Blondies

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Step-by-Step Instructions for the Best Blondies

The beauty of this recipe is that it is simple. Really no special equipment is required. A couple bowls, a whisk, a spoon or spatula, and a baking pan. I do like measuring my ingredients using my kitchen scale, but measuring cups and spoons work just as well. The key to a good Blondie is in the baking. I like blondies the way I love brownies – kind of just short of being done. So if you bake until the edges are golden, and the middle still appears soft, the Blondies will be tender but chewy, and with those melty chocolate chips and marshmallows in a peanut butter blondie, these will be ooey-gooey wonderful!

  • How to make the best blondie recipe
    1. Mix Dry Ingredients
  • recipe for peanut butter marshmallow blondies process pic
    2. Mix soft butter, Peanut Butter, egg
  • recipe for peanut butter marshmallow blondies process pic
    3. Whisk until smooth
  • recipe for peanut butter marshmallow blondies process pic
    4. Mix in brown sugar and vanilla
  • recipe for peanut butter marshmallow blondies process pic
    5. Add flour mixture
  • recipe for peanut butter marshmallow blondies process pic
    6. Add chocolate chips and marshmallows
  • recipe for peanut butter marshmallow blondies process pic
    7. Spread in prepared pan
  • recipe for peanut butter marshmallow blondies process pic
    8. If desired, add a few sliced marshmallows to the top
  • recipe for peanut butter marshmallow blondies process pic
    9. Baked!
  1. In a Small or Medium Bowl, whisk together the flour, Kosher Salt and Baking Powder. If you are using table salt as opposed to Kosher salt, you will want to use about 3/4 teaspoon instead of 1 teaspoon. Also, if your butter is salted, reduce the added salt by 1/4 teaspoon.
  2. In a large bowl, place the following ingredients: softened butter, egg, peanut butter. The important things here are to make sure the butter is softened, meaning if you stick a spoon (or your finger) into it, the indentation will remain, it should be that soft. And, you can use any smooth peanut butter you want. I use an all-natural peanut butter, the kind you need to stir, that has only peanuts and salt. I keep it in the refrigerator after I stir it, so the consistency remains scoopable and it doesn’t really separate after the first stir.
  3. Whisk those ingredients together, until nice and smooth.
  4. To the smooth peanut butter mixture, add brown sugar (dark or light is fine!), and vanilla. It won’t be quite as smooth, but that’s ok.
  5. Add the whisked flour mixture. You can see from the photo above, it won’t be super-smooth. Just don’t overmix, you want a tender blondie.
  6. Add in the marshmallows and chocolate chips. A note about the marshmallows: I used “jumbo” marshmallows, and just tore each into quarters. You can use the regular small marshmallows, you’ll just want to measure 100g, or about a cupful, or 3 1/2 oz.
  7. Spread into an 8×8 baking pan that’s been sprayed or buttered, and if you want to remove the whole blondie from the pan before cutting into it, add a half-sheet of parchment paper, leaving long edges on 2 sides so you can lift the fully cooled blondie from the pan.
  8. I added more marshmallows on the top. This is totally optional, but I like the looks of the toasty marshmallows. If you don’t want to do this, no worries, it’s not necessary. You can just make sure some of the pieces are sticking up from the dough, and you’ll still get some toasty mallows!
  9. Bake in your preheated oven until the edges are golden and the middle is still soft. The temperature in the center of the pan should be around 190F-195F. These are scrumptious warm and gooey, and still awesome when fully cool.

Want to Save this Easy Peanut Butter Chocolate Chip Blondie Recipe? Pin it!

  • These easy-to-make Peanut Butter Marshmallow Blondies with chocolate chips are ooey-gooey scrumptious and SO QUICK and EASY to make!
  • These easy-to-make Peanut Butter Marshmallow Blondies with chocolate chips are ooey-gooey scrumptious and SO QUICK and EASY to make!
  • These easy-to-make Peanut Butter Marshmallow Blondies with chocolate chips are ooey-gooey scrumptious and SO QUICK and EASY to make!
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Peanut Butter Marshmallow Blondies with Chocolate Chips

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★★★★★

5 from 6 reviews

Peanut Butter Marshmallow Blondies with Chocolate Chips! The trifecta of ooey-gooey yumminess! Easy stir and bake recipe in well under an hour!

No special equipment needed, just an 8×8 baking pan, a couple of bowls and a whisk!

  • Author: Laura
  • Prep Time: 10-15 min
  • Cook Time: 20-25 min
  • Total Time: 30-40 min plus cooling time
  • Yield: 16 bars 1x
  • Category: Brownies/Blondies
  • Method: Baking
  • Cuisine: International

Ingredients

Units Scale
  • 1/2 cup (1 stick, 114g) Unsalted Butter, softened enough to stir
  • 2/3 cup (160g) Smooth Peanut Butter
  • 1 Large egg
  • 3/4 cup (150g) Brown Sugar, either light or dark
  • 1 teaspoon (5ml) Vanilla Extract
  • 1 cup (125g) All Purpose Flour
  • 1 teaspoon Kosher Salt (or 1/2 teaspoon table salt)
  • 1 teaspoon Baking Powder
  • 1 cup (175g, 6 oz) Chocolate chips
  • 14 Large Marshmallows (100g, or 1 cup regular marshmallows)

Instructions

  1. Preheat oven to 350F (175C) or 335F/168C for Convection/Fan. Spray or butter 8″ Square pan. If you wish to nicely remove the blondies from the pan, line with parchment, leaving an overhang on 2 sides,  and spray again.
  2. In a Medium bowl, whisk together softened butter, peanut butter and egg, until smooth. Stir in brown sugar and vanilla extract, until very nearly smooth.
  3. In a small bowl, whisk together the flour, salt and baking powder. Add to the bowl containing the peanut butter mixture, and using a silicone spatula or large spoon, stir until just about all the bits of flour are incorporated.
  4. If using “jumbo” marshmallows, tear or slice each marshmallow in half, then tear each half again, so each large marshmallow is now 4. Add the marshmallows and chocolate chips and stir until they are well distributed. Pour the dough into the prepared pan, and pat it to the edges with a spoon or your hands. (if you wish to decorate the top, reserve 3-4 marshmallows, cut in half and place on top of the dough in the pan.
  5. Place in preheated oven until edges are golden brown, but the middle of the pan is still a bit soft, 21-26 minutes. If you have a probe thermometer the center temperature should be around 190-195F/88-90C when done. In my oven they took 23 minutes, but your oven may differ. A temperature probe is the best way to check for doneness. Remove from the oven and cool at least 10 minutes but up to completely cooled in the pan before slicing or removing from the pan.

Nutrition

  • Serving Size: 1/16 Recipe

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Filed Under: Brownies and Blondies, Chocolate, Dessert, Easy, Peanut butter, Recipe, Snack

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Reader Interactions

Comments

  1. Sandra says

    08/07/2022 at 2:10 pm

    Can I double this recipe and make it in a 9X13 pan?

    Reply
    • Laura says

      08/16/2022 at 1:21 pm

      Hi, Sandra!

      Yes, you can, just be sure to watch (and smell) for doneness. I haven’t baked a double recipe myself, so I’d go by the time mentioned in the recipe. Sorry it took me so long to get back with you. I imagine you may have already tried this.

      Reply
  2. Danielle says

    06/17/2022 at 3:26 pm

    I’m thinking of making these with the multicolored mini marshmallows. I don’t have any others. Do I dare?

    Reply
    • Laura says

      06/25/2022 at 1:04 pm

      Yes, you could, although the flavors of the multicolor mallows may be a bit much with the peanut butter and chocolate! I can’t imagine it would be bad with all the gooeyness and such. But that said, I haven’t tried it, but if you do, lmk how it turns out! Thanks for the question!

      Reply
  3. Katerina says

    09/17/2021 at 8:38 pm

    Hahaha.. I must agree, Laura, I had the same opinion of blondies until I put some mascarpone in them and then I got the most beautiful soft textured blondie. But this one – wow! – it’s definitely in a league of its own! Just look at all that melted chocolate and ooey gooey marshmallows. I am not surprised your family loves this, mine would go absolutely crazy for it. Saving and planning to make these soon – thanks for sharing!

    ★★★★★

    Reply
    • Laura says

      09/19/2021 at 1:08 pm

      Thanks so much, Katerina! I love mascarpone in anything – great idea for a blondie!

      Reply
  4. Kelly | Foodtasia says

    09/13/2021 at 8:30 pm

    These certainly have my mouth watering, Laura! The textures and the flavors – my kids would go bonkers over these!

    ★★★★★

    Reply
    • Laura says

      09/14/2021 at 11:09 am

      Thanks so much, Kelly! These are my family’s favorite these days!

      Reply
  5. Balvinder says

    09/13/2021 at 8:29 am

    These look amazing! Wonderful combination of textures and the close up pictures look too tempting!

    Reply
    • Laura says

      09/14/2021 at 11:09 am

      Thanks so much, Balvinder! My goal is to tempt….

      Reply
  6. David @ Spiced says

    09/13/2021 at 5:34 am

    Oh boy – mind blown! As soon as I read the title of this recipe, I knew I needed to put this one on my list of things to bake ASAP. You make an excellent point about blondies, too. They might be the underappreciated cousin of brownies, but they deserve more attention!!

    ★★★★★

    Reply
    • Laura says

      09/14/2021 at 11:08 am

      Thanks so much, David! It’s one of those bites that includes everyone’s favorite flavors and textures! I agree, we need to start a Blondie Appreciation campaign!

      Reply
  7. Dawn says

    09/13/2021 at 5:29 am

    These sound like such a treat and would definitely make any day better. Wish I had one (or two) right about now to go with my coffee. 🙂

    ★★★★★

    Reply
    • Laura says

      09/14/2021 at 11:07 am

      Thanks so much, Dawn! Sounds perfect to me, too!

      Reply
  8. Neil says

    09/13/2021 at 5:27 am

    Peanut butter marshmallow blondies with chocolate chips. Oh my goodness! What an amazing bake. You know Laura, I know we have a few months until Christmas, but I like to make a list now of things that I’ll bake then for visiting family and friends and this is on it. Lovely!

    ★★★★★

    Reply
    • Laura says

      09/14/2021 at 11:07 am

      Thanks, Neil! I have to say, these are my new favorite bake! All our favorites in every bite!

      Reply
  9. Ben | Havocinthekitchen says

    09/12/2021 at 4:41 pm

    Oh look at this decadent and buttery, ooey and gooey situation – the blondies look terrific! Wonderful combination of textures and flavours, too. They definitely can beat any brownies 🙂

    ★★★★★

    Reply
    • Laura says

      09/14/2021 at 11:06 am

      Thanks so much, Ben! As a brownie fanatic, I have to say, I’m loving the blondies these days, too!

      Reply

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