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

More blondie recipes you will love


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.

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.

Peanut Butter Snickers Blondies

Soft and chewy peanut butter blondies, filled with gooey melted Snickers bar chunks and drizzled with melted chocolate.

SONY DSC
SONY DSC

Ingredients (makes 12 blondies)

250g light brown sugar
190g self-raising flour
130g unsalted butter
70g smooth peanut butter
1 teaspoon vanilla extract
2 large eggs, at room temperature
3 x standard sized (48g each) Snickers bars
A few squares of milk/dark chocolate

Method

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

In a microwave-safe bowl melt the butter in 20 second blasts until it turns to liquid. Add the sugar and mix together. Add the eggs, vanilla extract and peanut butter and mix through. Add the flour and fold the mixture together until combined. Chop the Snickers bars into small chunks, add two thirds to the blondie mixture and fold through.

Transfer the mixture to the baking tin and spread out into an even layer. Press the remaining Snickers chunks into the top. Bake for 25-30 minutes, until the top is no longer shiny and the edges are just starting to crack. Remove from the oven and leave to cool.cool in the baking tin.

Melt the couple of squares of chocolate in the microwave and drizzle over the top of the blondies, before cutting into 12.