Chocolate Chip Peanut Butter Pretzel Blondies

I think it’s about time we had another dessert around here don’t y’all think? Blondies are one of my favorite quick desserts to make. If you have a good, basic blondie recipe, it is such a blank slate for whatever flavors you want to add. I have two other blondie recipes here that are so delicious! My Loaded Pumpkin Blondies are on repeat during the fall around here. Also, remember my White Chocolate Cherry Blondies from last summer? I can’t wait to make those again! The idea for my Chocolate Chip Peanut Butter Pretzel Blondies popped into my head a few months ago and I am so happy with how they turned out!

I mean, who doesn’t love chocolate and peanut butter? Add the crunchy pretzels and that’s a trio of flavors that makes my mouth water! My two girls normally aren’t fans of peanut butter and they LOVE these! No one can resist these warm out of the oven with a glass of milk!

The cast of characters! Except pretend there’s an extra egg and some salt in that picture…

The first time I made these, they turned out very dry but were really good. Oh darn I had to make them again! Ha! The second time around I reduced the peanut butter, reduced the pretzels, and added an extra egg. Success!

They are so fun to make! Here they are ready for the oven with my real life mess in the background!
30 minutes and they are ready! I like to add some extra, larger pretzel pieces on top for fun but that’s optional.

I wish I hadn’t let my Chocolate Chip Peanut Butter Pretzel Blondies sit on my recipe idea list for so long. They are amazing and are definitely going on the regular dessert rotation around here! Hope you love them too!

Sponsored post for Lee’s Marketplace.

Chocolate Chip Peanut Butter Pretzel Blondies

  • Servings: Serves 10-12
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2 cups brown sugar
1 cup butter, mostly melted and slightly cooled
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup creamy peanut butter
1 cup semisweet chocolate chips
1 cups pretzels, broken into small 1/4-1/2 inch pieces
Baking spray


Preheat oven to 350. Prepare a 9×13 baking dish by lightly coating with nonstick baking spray.

With a stand or electric mixer, beat brown sugar and butter together until smooth. Mix in eggs and vanilla.

With mixer on low speed, slowly add flour then baking powder and salt. Continue mixing until flour is incorporated and mixture is smooth.

Add peanut butter and mix until smooth. Fold in chocolate chips and pretzels.

Pour batter into prepared pan and spread evenly (mixture will be thick).

Optional: add large pieces of pretzels to the top of the batter and lightly press.

Bake for 25-35 minutes or until edges are lightly golden and center is set.

Loaded Pumpkin Blondies

Move over pumpkin cookies because I’ve got something even better. Loaded Pumpkin Blondies. My favorite! I really wanted to make a pumpkin recipe this week for Lee’s Marketplace and am so glad I chose this one. 13 out of 17 ingredients are on sale! Now don’t freak out over the 17 ingredients! They are called “loaded” for a reason and are so easy to throw together. Need to clean out all of your baking chips? This recipe is for you! They are “loaded” with white chocolate chips, semi-sweet chocolate chips, toffee pieces and caramel. If you like nuts you could totally add those too! They turn out so ooey gooey and have been known to turn pumpkin haters into lovers. You have to add these to your fall baking list! (Sponsored post for Lee’s)

Items on sale at Lee’s October 8-14: flour, cinnamon, nutmeg, cloves, butter, brown sugar, sugar, eggs, vanilla, pumpkin, white chocolate chips, semi-sweet chocolate chips, evaporated milk

Loaded Pumpkin Blondies

  • Servings: 12+
  • Difficulty: moderate
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2 1/2 C flour
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp baking soda
1/4 tsp salt
1 C butter, melted
1 C brown sugar
1/2 C granulated sugar
1 egg
1 tsp vanilla
1 (15 oz) can pumpkin purée
1/2 C white chocolate chips
1/2 C semi-sweet chocolate chips
1/2 C toffee pieces
1 bag (11 oz) caramels, unwrapped
1/3 C evaporated milk


Preheat oven to 350. Prepare 9×13 pan with cooking spray or line with parchment paper.

In a bowl, combine flour, cinnamon, nutmeg, cloves, baking soda, and salt. In a stand mixer, combine the butter and both sugars. Add egg, vanilla, then pumpkin. Add in dry ingredients and mix until just combined. Fold in the white and semi-sweet chips and toffee pieces.

Pour 2/3 mixture into prepared pan. Use a spatula to spread thick mixture to the edges. Bake for 10 minutes.

Meanwhile, combine caramels and evaporated milk in a small saucepan over medium heat. Cook, stirring often, until caramels melt and mixture is smooth.

Pour caramel sauce over the blondies (that have baked for 10 minutes) then add remaining batter to the top by spoonfuls. Bake an additional 30 minutes or until cooked through. Let cool before serving.

**Note: You can replace caramels and evaporated milk with your favorite caramel sauce. You’ll need about 3/4-1 cup.

White Chocolate Cherry Blondies

Utah cherries are my favorite! We have a giant, beautiful cherry tree at my house but it didn’t do well this year. I was so sad but got excited when I saw that fresh, local cherries were on sale at Lee’s Marketplace this week. I knew that cherries would be amazing in my go-to blondie recipe and love how it turned out! My son proclaimed this my “best Lee’s recipe so far!” With the pop of red from the cherries and the white chocolate chips, they are the perfect 4th of July dessert but you don’t need a holiday for an excuse to make them!

Items on sale for July 2-July 8: cherries, butter, brown sugar, eggs, almond extract, flour

This is a sponsored post for Lee’s Marketplace. My posts for them are usually only posted to my Instagram but I’ll be posting them on my blog as well now. I love working with them! It gets my creative juices flowing as I think of recipes based on their weekly sale ads! Even if you aren’t local, these are still great recipes that anyone can use!

White Chocolate Cherry Blondies

  • Servings: 12
  • Difficulty: easy
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1 cup butter, mostly melted and slightly cooled
2 cups brown sugar
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups + 1 tablespoon all-purpose flour, divided
¼ teaspoon salt
1 cup white chocolate chips
1 cup fresh dark cherries, pitted and cut in half


Preheat oven to 350. Prepare a 9×13 baking dish by lightly coating with nonstick cooking spray.

Mix together the butter and brown sugar then mix in the eggs, vanilla, and almond extract.

Add flour and salt then stir until everything is well combined. In a separate small bowl, toss cherries in 1 tablespoon flour until coated. Fold white chocolate chips and cherries into the batter.

Pour batter into baking dish and bake for 30-40 minutes or until edges just start to brown and center is set. (The top will have a shiny look to it and that is ok.) Let cool completely before cutting.