There’s something magical about the combination of peanut butter, chocolate, and marshmallows that brings out the kid in all of us. These Peanut Butter S’mores Blondies capture the nostalgic essence of campfire treats but in a convenient, year-round dessert that requires no fire pit or skewers!
Imagine a chewy, peanut butter-infused blondie base studded with chocolate chunks, topped with gooey marshmallows that get perfectly toasted in the oven. Each bite delivers that perfect balance of salty-sweet flavors and varied textures that make s’mores so irresistible, but in a portable, share-able form.
Why You’ll Love This
- No campfire needed – enjoy the flavors of s’mores any time of year
- One-bowl preparation means minimal cleanup
- Ready in under an hour from start to finish
- Perfect balance of chewy, gooey, and crunchy textures in every bite
- Easily customizable with your favorite chocolate varieties or add-ins
Ingredients
- 6 tablespoons (85 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) brown sugar, preferably dark brown
- 1/2 cup (135 grams) creamy natural peanut butter, very well stirred
- 1 cup (127g) all-purpose flour
- ½ cup (57g) graham cracker crumbs
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg + 1 egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (104 grams) marshmallow creme
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line an 8 by 8-inch light-colored metal pan with parchment paper or foil, leaving an overhang on all sides for easy removal. Spray the lined pan with nonstick baking spray.
- In a large microwave-safe bowl, melt the butter. Add the brown sugar and peanut butter, stirring until smooth. Set aside to cool slightly.
- In a medium mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Whisk the egg and egg yolk into the cooled peanut butter mixture one at a time, whisking well after each addition. Add the vanilla extract and stir to combine. Add the flour mixture and stir until just combined. The dough will be fairly thick.
- Press two-thirds of the dough into the prepared pan, spreading evenly to the edges.
- Use a spatula to dollop the marshmallow creme around the base layer, then smooth as evenly as possible over the dough. It will be messy, but don’t worry about making it perfect. Sprinkle the chocolate chips evenly over the marshmallow layer.
- Using your hands, pick up portions of the remaining dough and flatten with your palms. Place these flattened pieces on top of the marshmallow and chocolate chip layers to cover about two-thirds of the surface.
- Bake for 26-28 minutes or until the center is slightly jiggly, the edges are lightly golden brown, and any exposed marshmallow on top is puffed and lightly golden brown. Be careful not to overbake to avoid dry blondies.
- Allow the blondies to cool completely in the pan. Once cooled, use the parchment overhang to lift them out, cut into squares, and serve.
Tips & Variations
- For extra decadence, drizzle with melted chocolate or peanut butter after baking
- Try using crunchy peanut butter for added texture
- Substitute almond or cashew butter if you have a peanut allergy
- Add a sprinkle of flaky sea salt on top before serving to enhance all the flavors
- For a seasonal twist, add a few tablespoons of pumpkin puree to the batter in fall
- If you prefer a more traditional s’mores flavor, reduce the peanut butter to ¼ cup
Serving Suggestions
These blondies are delicious on their own, but for an over-the-top dessert experience, serve them slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, gooey blondie and cold ice cream is simply divine.
For a fun dessert board, cut these into smaller pieces and serve alongside fresh fruit, additional chocolate pieces, and a small bowl of extra peanut butter for dipping.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- You can tell blondies are done when the edges are golden brown but the center still looks slightly underbaked – they’ll continue cooking as they cool.
- For clean cuts, refrigerate the blondies for 30 minutes before slicing with a sharp knife.
FAQs
Can I make these ahead of time?
Yes! You can prepare the batter and refrigerate it for up to 24 hours before baking. You may need to add 2-3 minutes to the baking time if baking from cold.
Can I freeze these blondies?
Absolutely. Wrap individual pieces tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature or warm slightly in the microwave before serving.
Can I use natural peanut butter?
Yes, but the texture may be slightly different. If using natural peanut butter, make sure it’s well-stirred before measuring.
What if I don’t have graham crackers?
You can substitute digestive biscuits, shortbread cookies, or even crushed vanilla wafers to achieve a similar crunchy element.
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