A deliciously chewy peanut butter blondie topped with a thick layer of cookie dough and covered with a delicious melted peanut butter chocolate frosting.

I’ve been seriously, completely obsessed with peanut butter lately and also had this major, insatiable craving for cookie dough…

That these Peanut Butter Chocolate Cookie Dough Blondies would come to life as a result was simply inevitable. Especially after I stumbled upon this amazingly scrumptious looking Thick and Chewy White Chocolate Peanut Butter Blondies recipe on Baker by Nature.

I immediately had this vision in my mind of a deliciously chewy peanut butter blondie, filled with all kinds of peanut butter and chocolate chips, topped with a thick layer of soft and fudgy peanut butter chocolate cookie dough, which I would then cover with a creamy,  dreamy peanut butter frosting.

These babies, right here, they’re exactly it. In fact, they’re everything I’d envisioned them to be, and then some.

And they’re not as complicated to make as it may seem either! I know, I know, I once again included TONS of pictures in my instructions, which might lead you to believe that there is an incredible amount of complicated steps involved, but really, it’s not so bad… not so bad at all. And SO incredibly, totally worth it!

As usual, I probably got carried away with my picture taking, that’s all. I really wanted you to see all the different textures throughout the various stages, because both batters tend to be on the really thick side and may leave you wondering if you perhaps did anything wrong at some point. Hopefully the pictures will totally reassure you — it’s all good!

Seriously, if you’re a true fan of brownies, cookie dough, chocolate and peanut butter, then you just found your new ultimate favorite treat in the whole wide world right here.

You owe it to yourself to whip up a batch right this instant!

Your taste buds, tummy, brains and friends and family members (IF you decide to share, that is) will thank you for it!

STEP-BY-STEP INSTRUCTIONS & PICTURES

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PEANUT BUTTER BLONDIES

Preheat your oven to 350°F. Grease and line a 9″ x 13″ baking pan with parchment paper, leaving a bit of an overhang on both long sides for easy removal of the finished blondies; set aside.

In a medium bowl, combine the dry ingredients and whisk until well combined; reserve.

In a large mixing bowl, combine the peanut butter, brown sugar and melted butter.

And why not weigh or measure your chocolate chips while you’re at it?

Whisk the peanut butter, melted butter and brown sugar until well combined.

Add the eggs, one at a time, whisking well after each addition.

It might be a good idea to scrape the bowl well with a rubber spatula after both eggs have been incorportated…

Throw in the dry ingredients…

And mix with a wooden spoon or rubber spatula until just combined.

Fold in the white chocolate chips and peanut butter chips. The dough will be really thick, and you might even find that the chocolate chips are kind of hard to mix in, but fear not: that’s completely normal.

Spread the batter evenly in the prepared pan and bake the blondies for 15 minutes.

After that time, cover loosely with aluminum foil and continue baking for 12-15 minutes, or until they turn lightly brown on the edges and the center appears set.

Remove from the oven and allow the blondies to cool completely at room temperature. This will take at least 4 hours, but you could send them to the refrigerator to speed up the process if you wanted to. Or, you could even wait until the next day to continue, if that worked better for you.

It’s really important that your blondies be completely cool and firm before you go and top them with the cookie dough.

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PEANUT BUTTER CHOCOLATE COOKIE DOUGH

Once your blondies are completely cool, it’s time to start working on the cookie dough.

Or, if you preferred, you could also make the cookie dough while your blondies were in the oven and then just reserve it at room temperature, until you were ready to use it. Either option will work just fine.

Start by combining your cocoa powder, flour and salt in a mixing bowl and whisk them thoroughly until fluffy and perfectly combined. Set aside.

Then, in a separate bowl, combine the butter and peanut butter and beat them on high speed with an electric mixer until they get super smooth and creamy, about 1 minute.

Add the sugars and milk…

Resume beating for 2 more minutes on high speed until light and fluffy.

Carefully add the dry ingredients…

Mix very delicately on low speed until just combined, no more. The dough will be very thick, and that’s perfectly normal.

If you found that it was too thick, though, or if it refused to come together, add a little bit more milk, one tablespoon at a time, and mix between each addition until your dough has reached the desired consistency.

Delicately fold in the chocolate and peanut butter chips with a wooden spoon. Again, the dough will be very thick and somewhat crumbly, that’s perfectly normal. Just make sure that the chocolate chips are well distributed and that the dough will form into a ball when you squeeze it with your fingers.

Note that I chose to use mini chips in my cookie dough because I thought that they would make for a nice change, both visually and in textures. Plus, I just find them so darn adorable!

However, you could very well use the regular sized ones if that’s all you had in your pantry or couldn’t get your hands on the minis.

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PEANUT BUTTER TOPPING

Spread a very thin layer of creamy peanut butter over the cooled blondies; this will ensure that the cookie dough will adhere to them well. You really don’t need to use that much here: about 3 or 4 tablespoons should suffice.

This is about how thick, or thin rather, you want that layer of peanut butter to be. Think glue — you never want to go using too much glue!

Distribute the soft cookie dough evenly across the top of the blondies and then press it down firmly with your fingers.

Make the top really nice and smooth with the help of a flat bottomed object, such as a large drinking glass, or an offset metal spatula.

In a small bowl, combine 6 tablespoons of peanut butter and the peanut butter baking chips and melt them in the microwave, in 30 seconds increments, stirring well between each increment, until completely melted.

Pour that right over the smooth cookie dough.

Spread evenly all the way to the edge…

And for the final touch, sprinkle with a few tablespoons of mini peanut butter chips.

I was going for a monochromatic look here, but if you wanted to create a bit of a contrast, you could use semi-sweet chocolate chips instead, or even a little bit of both, why not?

Send your blondies to the refrigerator until the peanut butter topping is completely set, which should take about 30 minutes, then cut into squares.

How many squares? That’s totally up to you. Personally, I find that 24 is a good number.

Keep your blondies in a cool dry place, in an airtight container, for up to 10 days.

If you want to make them last longer, know that they also freeze very well, for up to a couple of months. Simply let them thaw at room temperature and enjoy!