Oreo Peanut Butter Blondies

These Oreo Peanut Butter Blondies are chewy, crunchy, sweet and salty all in one bite. Made using Reese’s Peanut Butter Chips and crushed Oreos, you really can’t beat this flavour combination!

Oreo Peanut Butter Blondies

Peanut butter & Oreos = A match made in heaven

It’s no secret that peanut butter and Oreo is a dream combo. When I created this recipe I tried to think about when I first discovered that peanut butter and Oreos were a thing.

It reminded me of that scene in the movie The Parent Trap (I’m a 90’s child!), where Lindsay Lohan pulls out the jar of Skippy and a pack of Oreos at summer camp. I think it was from that point onwards, that dunking Oreos in jars of peanut butter, Biscoff or Nutella totally became the norm.

These blondies have Reese’s peanut butter chips (like chocolate chips, but peanut butter flavour) and crushed Oreos throughout. The texture is chewy on the outside, gooey in the middle with crunchy chunks of biscuits. Devine!

Oreo Peanut Butter Blondies

Recipe success tips for baking Oreo peanut butter blondies

  • Use good quality ingredients. I always use Clarence Court Burford Browns eggs as the yolks add extra richness and chewiness.
  • Use an 8x8inch square baking tin. The baking time is based on using this specific size. If you’re using a large baking tin, decrease the baking time by a couple of minutes, or if it’s smaller, increase the baking time.
  • Decorate the top before baking. Save a handful of peanut butter chips and crushed oreos and scatter these on top of the blondies before baking.
  • Be careful not to over-bake the blondies. Blondies will continue to cook as they cool down so I always say “if in doubt, take them out”. They’re done when the top is a lovely golden brown colour and small cracks have started to show around the edge.
  • Leave them to cool before slicing. This is so so important as blondies need time to set and turn fudgy. If you cut them whilst they are still warm they will fall about and be too gooey.
Oreo Peanut Butter Blondies

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Oreo Peanut Butter Blondies recipe (makes 12/16)

Ingredients

170g unsalted butter
250g light brown sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
190g self-raising flour
100g Reese’s peanut butter chips
150g Oreos

Method

  1. Preheat oven to 180°C and line an 8x8inch square baking tin with greaseproof paper.
  2. Melt the butter in the microwave until it turns to liquid. Add the light brown sugar and mix until combined.
  3. Now add the eggs and vanilla extract and mix through. Add the flour and fold into the mixture in a figure of eight motion until combined.
  4. Now add roughly 80g peanut butter chips and break up roughly 130g of the Oreos into the mixture – you’ll save the remaining chocolate and biscuits for the next step. Fold everything together until combined.
  5. Transfer the mixture into the baking tin and smooth out the top. Scatter the remaining chips chunks on top and break up the remaining biscuits on top.
  6. Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Cracks should be starting to appear around the outer edge and if you give the baking tin a shake it should wobble slightly underneath.
  7. Leave to cool in the baking tin for at least 30 minutes, then put them in the fridge to set for 2 hours, or overnight for best results.
  8. Carefully lift the blondies out of the baking tin. Use a large, sharp knife to slice them into 12 large blondies or 16 smaller bites.

Your Oreo peanut butter blondies will keep at room temperature, in an airtight container, for up to 4 days.

Lotus Biscoff and White Chocolate Blondies

Layers of golden gooey blondie, crunchy caramel biscuits and chunks of creamy white chocolate, one bite of these Lotus Biscoff and White Chocolate Blondies and you are in heaven!

Lotus Biscoff and white chocolate blondies

Success tips for baking blondies

These Lotus Biscoff and white chocolate blondies are fudgy on the outside and gooey in the middle (sorry to all my cakey blondie lovers out there!). But it can be difficult to know whether they’re overcooked, undercooked, ready to come out the oven or need a couple more minutes.

It’s taken me many failed attempts to figure this out! So please learn from my mistakes and have a read of my top success tips for baking perfect blondies every time:

Tip #1 – Baking time

This is a tricky one! We want the blondies to be gooey and fudgy, NOT cakey and dry. But everyone’s oven runs differently, some are cooler, some are hotter and so it’s difficult to give an exact baking time. As a guideline, I suggest baking them for 25-30 minutes at 180°C.

Here’s what I look out for as a sign that they are ready:

  • The top is golden brown and no longer shiny
  • The middle is completely set
  • Cracks have started to show on the outer edge
  • Give the tin a little shake there should be a slight wobble underneath

Tip #2 – Be patient and don’t cut them straight away!

Yes I know this is difficult, they smell amazing they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away you will have a raw blondie mess that just falls apart.

Blondies continue to cook as they cool down, changing the texture from raw and underbaked, to fudgy and gooey. Leave them to cool in the baking tin for about 4 hours or overnight for best results.

If you cut them and find that they are too gooey for you, just pop them in the fridge to set even more.

Lotus Biscoff and white chocolate blondies

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Lotus Biscoff and white chocolate blondie recipe (makes 12)

Ingredients

250g light brown sugar
190g self-raising flour
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter
100g white chocolate chunks/chips
150g Lotus Biscoff Biscuits

Method

Preheat oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.

Melt the butter in the microwave until it turns to liquid. Add the light brown sugar and mix until combined.

Now add the eggs and vanilla extract and mix through. Add the flour and fold into the mixture in a figure of eight motion until combined.

Now add roughly 80g white chocolate chunks and break up roughly 130g of the Biscoff biscuits into the mixture – you’ll save the remaining chocolate and biscuits for the next step. Fold everything together until combined.

Transfer the mixture into the baking tin and smooth out the top. Scatter the remaining chocolate chunks on top and break up the remaining biscuits on top.

Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Cracks should be starting to appear around the outer edge and if you give the baking tin a shake it should wobble slightly underneath.

Leave to completely cool in the baking tin for at least 4 hours, or overnight for best results.

Gluten-Free Chocolate Chip Blondies

Gluten-free chocolate chip blondies that are chewy on the outside, gooey in the middle and crispy on top. It must be a miracle! Well not quite, but there is one secret ingredient to these blondies… ground almonds.

I can’t lie I’ve struggled with gluten-free flour in the past, most of my attempts have resulted in dry, heavy and crumbly bakes. It’s not a good look or taste. So when I had multiple requests from my followers to develop a recipe for gluten-free chocolate chip blondies, I had a little nervous feeling in my stomach, but I love a challenge and eventually decided to give it a go.

After lots (and lots and lots) of research, I came across a lot of discussion about almond flour being a great substitute for gluten-free flour. Well let me tell you something, almond flour is SO expensive and also very difficult to find. Ground almonds, on the other hand, can be found easily and cost a fraction of the price. Although they are basically the same, the texture is quite different. Almond flour is super fine and can make bakes a little dry, whereas ground almonds are more coarse and release more moisture when baked – making them perfect for blondies!

Gluten-free chocolate chip blondies
Gluten-free chocolate chip blondies

Ingredients (makes 9 blondies)

250g ground almonds
1 teaspoon baking powder
120g unsalted butter
225g light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
50g white chocolate chips
50g milk chocolate chips

Method

Preheat oven to 180°C and line a 8x8inch square baking tray with greaseproof paper.

First combine the ground almonds and baking powder together in a bowl. Set aside.

In a separate bowl melt the butter in the microwave or on the hob until it turns to liquid. Add the light brown sugar, eggs and vanilla extract and mix everything together until combined. Now add the dry ingredients and the chocolate chips (save a handful for the next step) and fold the mixture until it comes together.

Transfer the mixture to the baking tin and spread it out into an even layer. Scatter the remaining chocolate chips on top.

Bake in the oven for 20-25 minutes. The edges will be brown and the centre should be set. Cool completely in the baking tin before removing and slicing into 9 blondies.

Carrot Cake Blondies

Flavoured with warming spices, filled with chopped walnuts and swirled with cheesecake – these carrot cake blondies are absolutely divine!

Carrot cake blondies

Why you’ll love these carrot cake blondies

  • Ease – There are no technical skills needed to make these blondies. Just mix together the blondie ingredients, mix together the cheesecake ingredients, layer them up in the baking tin, swirl together and bake. It’s that simple!
  • Flavour – warming spices, creamy cheesecake and deep caramel undertones from the blondie mixture. This is a winning flavour combination.
  • Texture – Imagine the texture of a fudgy brownie combined with the moisture of a slice of carrot cake. Dreeeeeamy! The chopped walnuts also add a lovely crunch throughout.

Top tips for baking success

Leave the blondies to COOL COMPLETELY for slicing. This is the most important step in the recipe.

The blondies will still be a little raw when you take them out the oven, don’t worry this is a good thing as they will continue to cook as they cool down. But if you try to cut into them whilst they are still warm they will fall apart and end up looking like a hot mess!

Leave them in the baking tin for at least 4 hours to let them cool down completely. Or if you’re short on time, pop them in the fridge for two hours to set up. You can always bake them the night before and leave them overnight in the baking tin covered with foil – this will give the flavours chance to develop and produce the best texture.

Carrot cake blondies

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Carrot Cake Blondies recipe (makes 12)

Ingredients

For the blondies:
170g unsalted butter
220g light muscovado sugar – I used Billington’s
1 teaspoon vanilla extract – I used Nielson Massey
2 medium eggs, at room temperature
200g self-raising flour – I used Allinson’s
1 teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
¼ teaspoon ground cloves (optional)
100g chopped walnuts
1 large carrot (approximately 150g)

For the cheesecake swirl:
50g caster sugar
120g full-fat cream cheese
1 teaspoon vanilla extract
1 medium egg yolk, at room temperature

Method

  1. Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper.
  2. In a large bowl, melt the butter either on the hob or in the microwave until it turns to liquid.
  3. Add the light muscovado sugar and mix until combined.
  4. Add the eggs and vanilla extract and mix again until combined.
  5. Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together.
  6. Grate in the carrot and add the chopped walnuts. Fold into the mixture and set the bowl aside.
  7. In a separate bowl, mix all the cheesecake ingredients together until smooth. Set aside.
  8. Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer.
  9. Now drop spoonfuls of the cheesecake mixture on top, followed by the remaining blondie mixture.
  10. Using the tip of a knife or a skewer to swirl the two mixtures together.
  11. Bake for 25-30 minutes until risen, golden on top and the edges are started to show small cracks.
  12. Cool completely in the baking tin for at least four hours, or overnight for best results.
  13. Once cool, lift the blondies out using the greaseproof paper and slice into 12.

Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days.

Reese’s and Oreo blondies and brownies

Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.

Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

Brownies = milk chocolate Reese’s cups + Brownie Oreos

The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.

Reese's and Oreo blondies and brownies
Reese's and Oreo blondies
Reese's and Oreo brownies

Reese’s and Oreo Blondie recipe

Ingredients (makes 12 large)

170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 20cm/8inch square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 25-30 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool for at least 4 hours, or overnight for best results.

Reese’s and Oreo Brownie recipe

Ingredients (makes 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.