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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!

overhead photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in blondie

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.

prep photo of beaten eggs

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.

prep photo of Crinkle Top Chocolate Peanut Butter blondie batter before baking

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?”.

Crinkle Top Chocolate Peanut Butter Skillet Blondies | halfbakedharvest.com

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.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with spoon in skillet

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.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in skillet

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.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with ice cream on top and spoon in skillet

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.

overhead close up photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with half of the blondie eaten

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

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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

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.
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overhead horizontal photo of Crinkle Top Chocolate Peanut Butter Skillet Blondies with spoon in skillet

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Comments

  1. 5 stars
    MAKE THIS NOW. Seriously. I halved the recipe since I was only making it for 2 people and it still turned out perfect. Another winner in my house! 🙂

    1. Hey Lara,
      This is a 12 inch Staub cast iron skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. Hello Teighan,
    This looks amazing! We have a peanut allergy in our family. Any ideas on alternatives or could it be ommitted altogether?
    Thanks,
    Arna

    1. Hey Arna,
      I would use almond butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  3. 5 stars
    Minimal ingredients, simple and quick recipe, and super delicious; this dessert hits all the spots for an impromptu bake sesh and will be making reappearances for sure.

  4. I’m planning to bring this to a friend’s house and obviously want to serve warm straight out of the oven. Would it be okay to do steps 1 & 2 at home and then start with eggs etc at her house? Is this the best time to stop the recipe if making ahead? Or would it be okay to do everything including adding PB swirls and chocolate chunks and then have it sit at that stage for a few hours before baking at her house? What is the best plan please? Thank you!

    1. Hi Marie,
      I would just complete the entire recipe and then bake at your friend’s house. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. Yummy!!! Followed the recipe exactly as described and used a cast iron pan. But, I did have to bake it for 40 minutes 🙂
    Thanks for your amaaaazIng recipes! Been trying a lot of them these past few months.

  6. Thank you SOOO much for sharing this recipe! I have made it 3 times now within the past month, and it has been such a big hit! I started following your IG for recipes after I tried your 20 minute Honey Garlic buttered shrimp and fell in LOVE! My boyfriend and I have already made 4 of your recipes, and think you’re an amazing cook/baker! You’re definitely fulfilling your calling in life.

    1. I am so glad you have been loving my recipes, Brittany! I hope you both continue to! Thank you!! xTieghan

  7. 5 stars
    Hello! Cant wait to try this recipe. But fun question! I do not have a skillet and i could easily an 8×8 pan. But what are your thoughts on using 6 ounce ramekins? Would those work?!?!?

  8. OMG these are sooo good. My hub is a peanut butter anything guy, but also very picky. (I’ve made so many cookies that are just “OK”) This totally hit the spot for both of us! Love the skillet idea too. I got ahead of myself and added all the 3/4 C peanut butter, before realizing some was to mix in later… so I added a bit more to swirl anyway. It was all good and I’d probably do the same again with a little more swirl. I was timid this time since I’d already added so much. Very forgiving recipe and the cook time could no doubt alter any extra moistness etc. This went quickly from not quite done enough to OK I’m ready, so would watch toward the end. Also didn’t add the big chocolate chunks only because I wanted to focus on the peanut butter taste. Huge success and a definite do over – and over…

    1. HAha so amazing! Thank you for trying this one, Rebecca! I am so happy to hear that it worked well! xTieghan

  9. I attempted this recipe tonight as I decided to re-season both of my skillets. I used Justins Creamy Peanut Butter which tends to be a lot more oily than standard grocery store peanut butters. Our blondie was still jiggling in the cast iron at the 25 minute mark so I suspect it may have been due to the peanut butter. We let it sit 20 minutes longer to fully cook through and by then our chocolate chips had all melted to the bottom. Because of all the butter and oil the texture was kind of mushy and separated, any other ideas as to why this may have been? I halved the recipe to use on my small cast iron, but if i was to remake this i would not use as much butter then what was originally called for.

    1. Hi Jake,
      So sorry you had issues with this recipe. My guess is the oil from the peanut butter, next time I would recommend just using a thicker peanut butter. Please let me know if you have any other questions! xTieghan

  10. 5 stars
    This turned out AMAZING! I am really reliant on my kitchen aid mixer, so the recipe calls to make the recipe without a mixer, I get a little nervous. But this was so easy and so delicious.

  11. 4 stars
    These were great. I’ll agree with the previous review that said these were better the 2nd day for me. Not sure if the flavors just had more time to meld or what, but the flavor was good without being too rich by the second day. Great texture, easy to make. I’m sure we’ll make them again.

  12. 5 stars
    This was super easy to make and really delicious!! With either a scoop of ice cream or a glass of milk really hits the spot. Thank you!

  13. 5 stars
    Hi Tieghan , can I leave the eggs out or is there any substitute for them ?? Dying to try this out …
    Thx …
    Shruti

    1. Hi Shruti,
      So sorry but the eggs are key for the crinkle top! I haven’t tested this but you could try a flax egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan