Peanut Butter M&M Blondies (2024)

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1. Krista says:

   Does this recipe require any baking soda or baking powder? I've never had a baking recipe without using either of those so I was just curious. Thanks!

2. Donna Howard says:

   Hello Krista, I just made these, exactly as the recipe (no baking soda/powder) and they turned out great!! Very easy - very fast (they were put together by the time my oven had pre-heated!!) and very yummy!!! Our local firemen get this treat today!!

3. Krista says:

   Thank you! Can't wait to try these

4. Emily says:

   Did you use mini M&Ms in this recipe?

5. Cyd says:

   We used mini M&M's but regular sized ones will work just fine too.

6. Carson says:

   If I were double this recipe, would you say a 9X13 is big enough or should I use a sheet cake pan?

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7. Cyd says:

   I would put them in a 9 x 13 inch pan. I think the cookie sheet pan would be too big. Watch it closely and it may need a tiny bit longer to cook. They will be a little thicker if you double it and put it in a 9 x 13. Hope this helps.

8. Traca says:

   Disappointed in this recipe. I am a good baker and mine I did in an 8x8 Pyrex pan, lined with foil and after 40 minutes of baking took them out because my toothpick came out clean, cut them and the very outer edges crumble and the rest seems underbaked. Is this how a blonde should be?

9. Cyd says:

   They shouldn't be undercooked, but blondies are on the gooey side. Not cake like.

10. Mari Contrerad says:

    What brand/kind of peanut butter did you use?

11. Cyd says:

    We use store brand (Kroger) and name brand peanut butter in this recipe. They all work the same. We usually buy Jif or Skippy when buying the store brand. We haven't used natural peanut butter in this recipe, so we aren't sure how the outcome would be with that.

12. Meredith says:

    I just made these and they turned out perfectly! I will definitely be using this recipe again! Soooo easy and fool proof (because I accidentally did some things out of order.) took 25 minutes exactly to bake.

13. Jen says:

    How long do you leave these to cool before taking them from the tray ?

14. Cyd says:

    You should be fine after about 20 minutes. You can cut right into them after about 5 minutes if you want to eat them warm and slightly softer. They are delicious either way.

15. Chrissy says:

    That's exactly what happened to me, def disappointed.

16. Alexandra Austin says:

    when making a double batch in the 9x13” pan, how long should it bake for at 350 degrees ?

17. Cyd says:

    You will need to watch it closely so it doesn't burn but is cooked through. It should be close to the same cooking time.

18. Nc says:

    So delicious, I have a homebased baked goods business and I would love to make these. Would that be alright, I never give out the recipe. Thank you.

19. Cyd says:

    Sure, we just ask that you link back to our site.

20. Hnewbie says:

    My bake time was nearly doubled with an 8x8 pan lined with parchment paper. Looks like it will be good though! My batter was finished before by oven preheated.