The Ultimate Peanut Butter Oreo Blondies (Easy & Chewy!)

Have you ever had one of those days? The kind where you need a dessert that feels like a warm hug, but you only have the energy for a one-bowl, no-fuss recipe. That’s where these incredible Peanut Butter Oreo Blondies come in. I’ve made these for everything from school bake sales to last-minute family gatherings, and they disappear every single time. This isn’t just another bar recipe. It’s the perfect marriage of a rich, chewy peanut butter blondie and the crunchy, creamy goodness of Oreo cookies. The result is a salty-sweet treat that’s unbelievably decadent and surprisingly simple to make. Trust me, after one bite, you’ll be adding this to your regular rotation. Let’s get baking!

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 30M
• Total Time: 45M
• Type of dish: Dessert, Bar Cookie, Snack
• Cuisine: American
• Recipe Yield: 16 squares
• Calories: Approximately 280 kcal per square (Note: This is an estimate and can vary based on specific ingredients used).

Why You’ll Love This Recipe

Feature	Benefit
One-Bowl Wonder	Minimal cleanup! Everything comes together in a single bowl.
No Mixer Needed	Just a whisk and a spatula are all you need for this easy blondie recipe.
Perfectly Chewy	We use specific ingredients to guarantee that soft, chewy texture every time.
Crowd-Pleasing Flavor	The classic combo of peanut butter and chocolate cookies is always a winner.

What Makes These Blondies So Good?

Before we jump into the recipe, I want to share a few secrets that make these blondies truly special. Understanding the “why” behind the ingredients is the key to becoming a more confident baker. My goal is to give you a recipe that works perfectly the first time, and every time after that.

• Melted Butter: Unlike cookies that use softened butter creamed with sugar for a light, airy texture, we use melted butter here. This is the number one secret to an ultra-chewy blondie. It creates a denser, fudgier base that is simply irresistible.
• Mostly Brown Sugar: While some recipes use a mix, we lean heavily on brown sugar. The molasses in brown sugar provides incredible moisture and a wonderful caramel-like flavor that perfectly complements the peanut butter.
• An Extra Egg Yolk: This is my favorite little trick for rich desserts. The extra yolk adds fat and richness, which contributes to that fudgy texture and prevents the blondies from becoming dry or cakey.
• No-Stir Peanut Butter: For baking, it’s best to use a commercial, no-stir peanut butter like Jif or Skippy. Natural peanut butters can separate, making your blondies oily. Creamy works best for a smooth base, but crunchy is a fun option if you want extra texture!

Ingredients You’ll Need

This recipe uses simple pantry staples, which is another reason I love it. You probably have most of what you need already!

• Unsalted Butter: Melted, to ensure a chewy texture. If you only have salted butter, just reduce the added salt to 1/4 teaspoon.
• Light Brown Sugar: Packed. This is the key to moisture and that classic blondie flavor.
• Creamy Peanut Butter: Use a standard no-stir brand for the best results.
• Large Eggs: One whole egg plus one egg yolk, at room temperature. Setting your eggs out on the counter for 30 minutes beforehand helps them mix into the batter more evenly.
• Vanilla Extract: Pure vanilla extract provides the best flavor.
• All-Purpose Flour: The structural backbone of our blondies. Be sure to measure it correctly by spooning it into your measuring cup and leveling it off.
• Baking Powder: Just a little bit to give the blondies a slight lift.
• Salt: Essential for balancing the sweetness.
• Oreo Cookies: The star of the show! You’ll want them roughly chopped.

Essential Baking Tools

You don’t need any fancy equipment for this recipe! Here are the basics:

• 8×8 inch (20×20 cm) square baking pan
• Parchment paper
• Large mixing bowl
• Whisk
• Rubber spatula

How to Make Peanut Butter Oreo Blondies: Step-by-Step

This is such an easy blondie recipe. We’ll have this batter mixed up and in the oven in about 15 minutes. Ready?

Step 1: Prep Your Pan and Oven

• First things first, preheat your oven to 350∘F (175∘C).
• Next, prepare your 8×8 inch pan. This step is so important! Take two pieces of parchment paper and lay them in the pan in a crisscross pattern, leaving some overhang on all four sides. This creates a “sling” that will let you lift the entire slab of blondies out of the pan easily after they’ve cooled. No more mangled first pieces!

Step 2: Mix the Wet Ingredients

• In your large mixing bowl, combine the melted butter and the packed brown sugar. Whisk them together for about a minute until they are smooth and fully combined.
• Now, whisk in the peanut butter until it’s completely incorporated. Add the whole egg, the extra egg yolk, and the vanilla extract. Whisk vigorously for another minute until the mixture is glossy and light in color. This step whips a little air into the batter, which helps the texture.

Step 3: Add the Dry Ingredients

• Dump the all-purpose flour, baking powder, and salt right on top of the wet ingredients. Switch from the whisk to a rubber spatula. Gently fold the dry ingredients into the wet until just a few streaks of flour remain.
• This is a crucial moment: do not overmix! Overmixing develops the gluten in the flour, which will result in tough, dry blondies instead of the soft, chewy peanut butter bars we’re aiming for.

Step 4: Fold in the Oreos and Bake

• Reserve about 1/4 cup of your chopped Oreos to press on top later. Gently fold the rest of the chopped Oreos into the batter until they are just evenly distributed.
• Scrape the batter into your prepared pan and use your spatula to spread it into an even layer. It will be thick! Sprinkle the reserved Oreo pieces over the top.
• Bake for 25-30 minutes. The edges should be golden brown and set, and a toothpick inserted into the center should come out with moist crumbs attached, but no wet batter. It’s better to slightly underbake than overbake!

Step 5: Cool Completely!

• I know this is the hardest part, but you must let the blondies cool completely in the pan on a wire rack. This allows them to set up properly. If you try to cut them while they’re warm, you’ll have a gooey mess. I usually let them cool for at least 2 hours before even thinking about slicing.
• Once cooled, use the parchment paper sling to lift them out of the pan. Place them on a cutting board and slice into 16 squares.

The Perfect Anytime Treat

These Peanut Butter Oreo Blondies have become a true staple in my home, and I hope they will in yours too. They are the perfect solution for when you need a quick, reliable, and ridiculously tasty dessert. The combination of salty, sweet, soft, and crunchy is just pure comfort. Happy baking, my friends! I can’t wait to hear how yours turn out.

My Go-To Recipe for Perfectly Fudgy Oreo Brownies