Peanut Butter Marshmallow Blondies with Chocolate Chips

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


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)


  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.


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