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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.
Could I substitute the peanut butter for coconut flakes? I’m planning on doing this for New Year’s Eve??
Hey Karla,
I’ve never tried that with this recipe, but if you want to give it a try, please let me know how it turns out! xTieghan
I’m not a peanut butter person so I haven’t tasted this, but I’ve made it for family who are and they LOVE it! Will be making it for another birthday tomorrow! Great recipe!
Hi there! Thanks so much for making this recipe, I hope you enjoyed it! Happy Weekend 🙂 xTieghan
Delicious cookie except you really don’t have to brown the butter because you’re getting that nutty flavor from the peanut butter. To each her own. Also a 10 inch cast iron skillet works great. It was scrumptious my husband and I ate the whole thing! Next time I’m adding more chocolate.
Hey Alex,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
This was delicious! The whole family loved it! I served it for dessert for Sunday supper and it was a hit! I will definitely make this again!
Hey Kate,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan
This was great! I used a cast iron skillet 12” and baked for 35 mins as I didn’t want it too gooey. I thought it came out good at that timing. Softer in center but not super gooey. Topped with vanilla ice cream, whipped cream and a little chocolate syrup.
Hey there,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Hi! I love that this recipe is gooey! But…. it’s a little TOO gooey… can I do any modifications to amend this?
Hey Laura,
You would have to increase your baking time to avoid the gooeyness. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Peanut butter allergies in the family. What adjustments would need to be made if I left it out?
Thanks!
Hey Jennifer,
Are you able to use almond butter or cashew butter? Both of those would also work well! If not, I would try one of these recipes:
https://www.halfbakedharvest.com/smores-stuffed-chocolate-chip-skillet-cookie/
https://www.halfbakedharvest.com/chocolate-chip-skillet-cookie/
Please let me know if you have any other questions! xTieghan
Hello! I made this without the PB, no adjustments; added more chocolate chips because why not??..was SO delicious, truly the best chocolate chip cookie ever!!!!
Hey Jenn,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
This is the best baked good I’ve ever made. Subbed in gluten-free flour which increased the baking time a bit but it was AMAZING. This was responsible for the first 5 of my COVID-19-lbs.
Hey Caitlin,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
I wish I could add a photo… because this won’t horribly. It’s all oily and has like holes all in the top. And I can’t pinpoint what went wrong?? I used vegan butter, so is that too oily to work for this recipe? I also used natural peanut butter, but saw below that people just cooked it longer to account for the oily ness of that. I baked almost 40 min, to also account for the 10 in pan. When your stir in the peanut butter and sugars in the beginning, are u supposed to stir until the sugars dissolve?? My mixture before the flour was added was like soup, and was still pretty soupy after the flour. Very confused how this went so wrong. Let me know if you have any ideas!
Hey Anna,
So sorry to hear this. I have never used vegan butter and natural peanut butter with this recipe, so those could have been the issues. Yes, you want to sugars to dissolve before adding additional ingredients. Next time, I would try real butter and Jif peanut butter. I hope this helps! xTieghan
Hello there, I have a question. Can I make this entire recipe up until the baking point and then take it to my mother in laws and bake it in her oven after dinner (so a couple hours later) or would it be better to make it all at one time at her house ?
Hey Danielle,
Yes, that should work just fine for you. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was a home run! I did a 12” cast iron skillet, used Bob’s Paleo Baking flour as a substitute, Natural Peanut Butter, and Coconut sugar in place of the brown (used organic cane sugar). Perfection! I even sprinkled coconut chips on top to give it a little pizazz. It was great. I allowed it to cool a bit before digging in.
Hey Jennifer,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Incredible recipe! So delicious. I baked mine for 27 mins and it was still a little too soft in the middle. Tasted incredible though!
Hey Ramya,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Curious how it would taste with white chocolate chips on half and chocolate on the other as I have some family members that don’t eat (brown) chocolate. Yes, I know, crazyyyy! In the comments below, when you refer to a baking dish, can you be more specific? Not like a pie pan but a brownie pan? Glass? Metal? Thanks!! Love all your recipes:)
Hey Lindsay,
Sure white chocolate chips would work here too! Any oven safe baking dish or pan will work:) I hope you love the recipe! xTieghan
If I can’t have peanut butter, how should I adjust the recipe? Thanks!
Hey Laurie,
Any other nut butter or sun butter would work well here! I hope you love the recipe, please let me know how it turns out! xTieghan
Love your recipes and stories. Question: Can I make this blondie without the peanut butter?
Thanks so much Kat! I would try another nut butter or sun butter in place of the peanut butter. I hope you love the recipe, let me know how it turns out! xTieghan
Hi HBH!! I do not have a photo cuz we ate this all up soooooo fast LOL amazing recipe made it for our cottage wknd desert. I did however cut recipe in half as my cast iron is smaller. Turned out amazing. I also topped with Haagen Das vanilla bean ice cream. Next time I will snap a pic as I will definitely make this again. Thanks S:)
Hey Sarah,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
If I half the recipe can I make this in a mini skillet? Trying to make it for just two of us ?
Hey Laura,
Yes, that should work well for you! I hope you love the recipe. Let me know how it turns out! xTieghan