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Just because it’s Friday…Crinkle Top Chocolate Peanut Butter Skillet Blondies. You don’t need to be a skilled baker to bake up these deliciously EASY skillet blondies. These giant blondies require just one skillet, use pantry staple ingredients, and take almost no effort to make. There are hints of browned butter, swirls of peanut butter, puddles of melted chocolate, and every bite is insanely gooey. Enjoy this giant blondie warm, right out of the oven, with a scoop of ice cream…wow!
If there’s one good thing that’s come out this quarantined time at home, it’s everyone’s newfound love for baking. I’ve truly never seen so many cookies, breads, cakes, buns, and brownies (oh the brownies…so many brownies) being made in such a short amount of time. I thought the month of December was quite the baking season, but this special period seems to have topped things by far!
Apparently, when we’re all holed up at home, we bake. Which, of course, makes me happy. Baking is fun, it’s relaxing, and when it involves a good amount of chocolate,
all is right with the world. Well, at least for a short time. Which probably explains all the baking. It’s a nice distraction that provides you with a pretty delicious outcome.
Especially today. I have so much to say about these giant skillet blondies. It’s what our Friday night NEEDS right now. It’s what our weekend needs. And if you’re still looking for an Easter dessert, it’s what your Easter needs as well.
Dramatic, but true.
The story.
Like with most of my favorite recipes, this skillet blondie happened at the end of a long day. It was not planned, but instead just kind of created out of the ideas running through my head at the time.
I wanted to share something easy that was also mouth-watering in every possible way. I wanted it to be something simple and classic but with an elevated twist that made it better than any other recipe out there.
And then I had an idea. Everyone has been loving my crinkle top brownies, which got me thinking, “what if you created a crinkle top blondie? Wouldn’t that be so good?” Oh and what about peanut butter? Could I swirl that in?”.
These were the thoughts going through my head. And if you were in my brain you’d be exhausted, but it’s how I work. Instead of overthinking the recipe, I just started to create it. In less than an hour later I had this skillet blondie in front of me. It was perfect. Not one adjustment was needed.
YES. My day was made, and all was good at that moment in time. Twas’ a nice feeling.
To make these blondies…
The process is pretty effortless. Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Remove the skillet from the stove and mix in the peanut butter and sugars. At this point, let the mix cool off. That way the heat won’t cook the eggs once you’re ready to add them in.
Now, the eggs. The eggs are KEY to creating that crinkly top. Whisking the eggs prior to mixing them into the batter creates air that helps to shape that crinkly top. It might seem like an unnecessary step, and a waste of a clean bowl, but just trust me on this, it’s what makes that delicious crinkly top. Don’t skip this step.
Once you add the eggs, simply stir in the flour and baking powder. Then add those chocolate chips and swirl in the peanut butter.
And now you bake.
Transfer the skillet to the oven and bake. I like to bake these exactly twenty-three minutes. I found this to be the perfect time for the texture I was going for, but the time will depend on the size of your skillet.
Here’s what I will note, these blondies are meant to be extra gooey in the center. They should be slightly undercooked and never over baked. If you want fully baked cookie bars, you’re probably better off going for something like one of these… 1 or 2 or 3. This recipe is all about the crinkly top, chewy edges, and gooey center. If you love these brownies, you’ll love the blondie peanutty skillet version too.
How do you serve this skillet blondies?
Warm, right out of the oven with a scoop of ice cream and a spoon…or maybe a few spoons depending on who you’re quarantined with.
It’s really the only way to do it. Perfect for yet another Friday at home. Hey, got to keep things exciting and delicious. I hope you all enjoy this one guys…it’s a true favorite.
See you all tomorrow for another quarantined Cocktail Saturday post.
watch the how to video:
Lastly, if you make these crinkle top chocolate peanut butter skillet blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crinkle Top Chocolate Peanut Butter Skillet Blondies
Servings: 12
Calories Per Serving: 399 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter
- 3/4 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup semi sweet chocolate chips
- 2-3 ounces dark chocolate chunks (or just handful more of chocolate chips)
- flaky sea salt (optional)
Instructions
- 1. Preheat the oven to 350 degrees F. 2. Add the butter to a 10-12 inch oven safe skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the sugar, brown sugar, and vanilla. Let this cool until no longer hot, about 10-15 minutes. 3. In a small bowl whisk the eggs for 2 minutes until bubbly on top. Stir the eggs into the peanut butter mix. Add the flour and baking powder. Gently stir in the chocolate chips and swirl the remaining 1/4 cup peanut butter into the dough, don't worry about making it perfect. Push the chocolate chunks into the dough. 4. Transfer to the skillet oven and bake for 22-25 minutes, just until set around the edges, but gooey in the center. Remove from the oven, let cool 3-5 minutes. Sprinkle with sea salt (if desired). DIG in, preferably with a scoop of ice cream.
Notes
Leftovers: can be stored, covered in the skillet or in an airtight container for up to 4 days.
What size of skillet did you use for the Blondies?
Hi Emma! I use an 11 inch skillet! I hope you love this recipe! xTieghan
Making these now! Any tips on making them ahead of time? I want to make it now but won’t be eating for another couple hours.
Hi Melanie,
You can simple make ahead and eat them later. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! VERY sweet. Will use all dark chocolate next time. I used natural PB (the kind that separates) and 10” skillet, baked 24 min, let cool about 8 min before serving. The edges were set but not crispy and the centre was runny (more than gooey). I don’t think it’s bc of natural PB, my oven takes a bit longer than others and we just couldn’t wait to try it! Next time I will try baking a few minutes more – will definitely make it again!
Hi Sarah! I am glad you still liked this! Please let me know if there is any questions I can help you with! xTieghan
Made this yesterday for Fri night movie night dessert.
Big hit! Recipe worked perfectly! Crammed left over Easter chocolate on top. Lol. Movie was Super 8 good movie.
Me and kids really liked this thank you for another great recipe.
Thank you Karen!! I am so glad you all enjoyed this one so much! xTieghan
Hi Tieghan,
I have trying your recipes and they are amazing! never fails <3 I was wondering, do you mix everything in a separate bowl then add it to the skillet then add the chocolates and then put the skillet in the oven OR do you mix everything in the skillet and cook it? Thank you 🙂 Also Can I make it and ahead of time and then cook it? I want to drop it off to my sister so she can cook it 🙂
Thanks
Issraa
Hi Issraa,
Thanks so much for your kind message! Yes you add everything into the skillet no need to mix in another pan. Except for the eggs, you are going to whisk those in a bowl. I have an IG video saved to highlights if that helps! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious!! Definitely heavy on the butter (might try cutting it down next time), since when we ate it night-of, it definitely tasted of brown butter. Not a bad thing, just very buttery! By the next day, the buttery-ness had mellowed, and was delicious without being hard (which many blondies are after a day). Thanks for the recipe!!
Thank you Annie! xTieghan
Should this be more like a batter or a dough after mixing in the flour? Mine is very loose- 1 cup of flour doesnt seem like very much flour
Hi DD,
It is more like a super thick batter. Please let me know if you have any other questions! xTieghan
Made these tonight and they were delicious!!! The browned butter makes such a difference! But it took about twice as long for ours to bake. Not sure what we did wrong, maybe our cast iron skillet looks a little thicker. Any suggestions?
Hi Lindsey,
Thanks so much for trying the recipe! What size was your skillet, if it is smaller than a 12 inch skillet it may take longer to bake. Please let me know if you have any other questions! xTieghan
This looks amazing! Will be making it this weekend! I have a 12 inch iron skillet, will the amount of the ingredients work?
Hi Ragad! Yes, I think that should work great! Please let me know if you have further questions! xTieghan
I am very impress. for your recipe. Thanks for sharing.
Thank you so much Angela! xTieghan
I usually LOVE every recipe from here but I did the recipe exactly as stated, but the inside would not cook and was way too gooey inside. I ended up putting them back in for another 15 minutes and they are still undercooked in the center.
Hi Jess,
Thanks so much for trying the recipe, I am so sorry you had an issue with the baking. I am wondering what size pan you used because that could be the issues. Please let me know how I can help! xTieghan
This looks amazing! I feel very silly, but my only cast iron pan is a staub 9 1/2″ diameter dutch oven. Could I make this recipe using that instead of a cast iron skillet? Thank you so much!
Hi Aric,
I haven’t tested this in a dutch oven, but that should be okay to use! You might have to bake for a little longer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this today for my boyfriend’s birthday and it was delicious! I had to cook mine longer as my skillet was deep but other than that the recipe was perfect! Thanks!
Thank you so much Bridgette! I am really glad these blondies turned out so well for you! xTieghan
Hi- I’m trying this recipe this week. Can I substitute granulated sugar with raw sugar? Would love your feedback and can’t wait to make this! Thanks.
Hi Salma! I have not tried it and it may chance the consistency.. What is the brand of it? Please let me know, I would love to help! xTieghan
Sounds just delicious! Really excited to dig in, just came out of the oven. However, I used a ten inch skillet, was in the oven for about 28 minutes with an uncooked center still…not even bubbly. Finally took it out at about 30-32 min. Maybe more testing with times/temps? Also curious how high-altitude is accommodated for…are your recipes also tested at sea-level?
Hi Katie,
So sorry you had issues with the recipe, the 10 inch skillet can cause for the cookie to thicker meaning they will need to be baked longer. You should not need to adjust recipe based on elevation, that is just how I create them:) Please let me know if you have any other questions! xTieghan