Apple Peanut Butter Blondies

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Apple and peanut butter pair perfectly into a soft and chewy blondie!

Apple Peanut Butter Blondies | Persnickety Plates

I’m still loving all things apple (see Apple Donut Mini Muffins and Apple Cinnamon Swirl Bread) but my love of peanut butter crept back in.

Apples and peanut butter are one of my favorite snacks so I figured putting them into a baked good would be a good idea and I was right.

Apple Peanut Butter Blondies | Persnickety Plates

I made these twice – first using all butter.

Second, I tried making them with half butter, half applesauce.


Both were really good but the applesauce version was more cake-like. Super moist and required eating with a fork.

I was going for more of handheld blondie and the butter version fit the bill.

You really can’t go wrong with either option but shown here is the butter version.

Let me know which one you try!

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Apple Peanut Butter Blondies

Melissa Williams
Apple & peanut butter pair perfectly into a soft & chewy blondie.
5 from 3 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 9 bars
Calories 318 kcal


  • ½ cup unsalted butter at room temperature
  • 1 cup granulated white sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup peeled & diced small apples this was 2 Gala apples for me
  • ½ cup peanut butter chips
  • ¼ cup light brown sugar optional


  • Preheat the oven to 350° F and spray an 8 x 8 baking dish with non-stick spray. Set aside.
  • In a large bowl (or the bowl of your stand mixer), add the butter, sugar, egg, and vanilla and beat until fluffy.
  • In another medium bowl, add the flour, salt, baking powder, baking soda, cinnamon, and nutmeg and whisk together.
  • Pour the dry mixture into the wet mixture and stir with a spatula until just blended.
  • Fold in the diced apples and peanut butter chips.
  • Spread the batter evenly into your prepared pan.
  • Sprinkle the light brown sugar over the top.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool on a rack before slicing.


Store leftovers covered at room temperature for up to a week.
For a more cake-like texture, instead of 1/2 cup of butter, use 1/4 cup of butter and 1/4 cup of applesauce


Serving: 1gCalories: 318kcalCarbohydrates: 46gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 50mgSodium: 156mgPotassium: 73mgFiber: 1gSugar: 34gVitamin A: 353IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Kristen says

    Hi Melissa! New to your blog, but loving it. For this recipe I wonder if I could sub crunchy peanut butter for the PB chips and/or the butter? I’m not a very advanced baker, so while I feel like this MIGHT work, I’m unsure and also unsure about the amounts if such a substitution were possible. Do you have any ideas about this? Thanks so much and keep up the deliciousness.

    • Melissa Williams says

      Hey Kristen,
      I haven’t tried it, but I think swapping out a fat for a fat (peanut butter in place of butter) should work fine in this case. & crunchy peanut butter sounds delicious. Let me know how they turn out!

  2. Janet Criggr says

    5 stars
    Yummy! This recipe was a hit with everyone! Fun way to use our apples from the orchard (we used firm, tart apples, but I think any apple might work) Peanut butter and apples are great together. I sprinkled top with golden brown sugar because that’s what I had. Easy recipe,, baked 35 minutes.

    • Melissa Williams says

      Happy to hear that! Thanks so much for reporting back 🙂

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