These thick, chewy peanut butter Oreo blondies have big peanut butter flavor and are stuffed with Oreos. Like a peanut butter cookie and Oreo all in one – these are dangerously easy to make!
These peanut butter Oreo blondies are the sister recipe to both my Oreo brownies and Oreo chocolate chip cookie bars. You get a chewy, dense peanut butter blondies that’s stuffed with Oreo cookies in every bite. They’re thick, peanut buttery, and perfectly comforting. Essentially, you get a peanut butter cookie and an Oreo cookie all in one.
This recipe is peanut butter Oreo blondies are an homage to one of my oldest and dearest friends. Annie and I were about 11 when we met. The first time I went over to her house after school she slathered peanut butter on top of an Oreo for her afterschool snack. Genius. I knew we would be friends for life. These bars only really require slightly more effort than the original peanut butter Oreo treat that they’re inspired by and will definitely satisfy any dessert craving you may have.
To make the bars you’ll first mix together the melted butter, sugar and peanut butter. Then beat in the eggs and vanilla extract. From there, the flour and salt get mixed in. In total – the dough comes together in under 10 minutes. Note that there’s no baking powder or baking soda in this recipe. That’s not a typo. In fact, it’s because I wanted the bars to be dense and chewy (both baking powder and baking soda help recipes to rise and become lighter in texture).
Then it’s time to assemble the bars. Pro tip: I always recommend lightly greasing the pan before lining it with parchment paper. Then makes the parchment paper stick in place, so it’s way easier to spread the batter into an even layer.
- Spread about ½ of the peanut butter blondie batter into the bottom of your prepared pan to form an even layer.
- Place a layer of Oreo cookies on top of the peanut butter layer, lightly pressing them down.
- Drop spoonfulls of cookie dough overtop of the Oreo layer.
- Then carefully spread the cookie dough over the Oreo layer.
Note: Instead of just dumping all the cookie dough on top of the Oreo layer, dropping spoonfulls of dough over the Oreo layer makes it much easier to cover the Oreos with peanut butter dough.
Then the bars will bake in your preheated oven for about 25 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. Bake times vary, and it does really depend on how gooey you like your blondies.
If you’d like your bars to have clean cuts like the ones pictured, then you’ll need to wait for the blondies to cool completely before slicing. Difficult, I know.
You end up with dense and chewy peanut butter blondies and the Oreos inside really take these to the next level. And if you’re looking for more peanut butter treats, then I recommend trying:
- – this has a delicious Oreo crust and whipped cream on top
- Peanut Butter Cheesecake Bars
- Peanut Butter Chocolate Chip Cookies – these are big, bakery-style cookies
Peanut Butter Oreo Blondies
- 8x8 inch (20x20 cm) pan
- ½ cup unsalted butter (112 grams) melted
- 1 ½ cups brown sugar (158 grams) light or dark
- ⅔ cup peanut butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour (188 grams)
- ¼ teaspoon salt
- 18 Oreo cookies
- Preheat the oven to 350F (180C).
- Lightly grease an 8x8 inch (20x20 cm) and then line with parchment paper, leaving an overhang around the edges. Greasing the pan first helps the parchment paper stay in place. Alternatively, you can simply grease the pan.
- In a large bowl, mix together the melted butter, brown sugar and peanut butter until smooth. This can be done with a wire whisk or an electric mixer.
- Mix in the eggs and vanilla extract until combined.
- Gently mix in the flour and salt. Stop mixing as soon as you no longer see clumps of flour.
- Spread about ½ of the mixture into the bottom of the prepared pan.
- Place a layer of Oreos on top of the peanut butter dough and press them down slightly. I used 4 rows of 4 Oreos.
- Drop spoonfulls of the remaining peanut butter dough over the Oreo cookies so that the dough is evenly distributed across the pan.
- Spread the dough smooth using a flat edge knife so that the cookies are completely covered.
- Bake in the preheated oven for about 23-27 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Note that bake times will vary depending on your oven and how gooey you like your blondies.
- For clean cuts, let the bars cool completely before slicing. When ready to slice, lift the cooled bars out of the pan using the overhang of the parchment paper. Place on a cutting board and slice using a sharp, think knife.
- Peanut Butter: I highly recommend using commercially prepared smooth peanut butter. Do not homemade, natural or anything where the oil sits on top. These peanut butters can separate and have different amounts of oil in them, therefore leading to inconsistent results.
- Storage: Store in an airtight container at room temperature for up to 4 days. Baking is always best when fresh. Bars can be wrapped tightly, placed in a freezer container and frozen for up to 2 months. Always thaw in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the pan is sliced into 12 uniform bars.