Name: Cowboy Blondies Have Everything But the Kitchen Sink—I Love Them
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1/2 cup (112g) unsalted butter; 1 1/2 cups (312g) packed light brown sugar; 2 large eggs; 1/2 cup (130g) unsweetened peanut butter (natural or no-stir); 1 teaspoon vanilla extract; 1 1/2 cups (200g) all-purpose flour; 1/2 cup (50g) rolled oats; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (170g) semisweet chocolate chips; 1 cup (115g) chopped pecans; 1 cup (75g) small grated unsweetened coconut, such as Bob’s Red Mill

Cowboy Blondies Have Everything But the Kitchen Sink—I Love Them

The only thing better than a cowboy cookie—packed with peanut butter, chocolate, coconut, and nuts—is a cowboy blondie. Chewy and packed with goodies, this blondie recipe is easy to throw together at a moment’s notice.

45 min total 15 min prep 30 min cook 16 370 cal

Instructions

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1 Arrange a rack in the center of the oven. Line an 8x8-inch square pan with parchment paper, leaving an overhang on two sides.
2 In a large microwave-safe bowl, add the butter and heat it in the microwave for 20-second intervals, just until melted. Set aside to cool for 5 minutes.
3 Whisk the brown sugar, eggs, peanut butter, and vanilla into the butter. Beat until smooth, about 1 to 2 minutes. Add the flour, rolled oats, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until no streaks of flour remain.
4 Add the chocolate chips, pecans, and coconut and fold in until incorporated.
5 Transfer the batter to the prepared pan; it will be thick. Smooth into an even layer. Bake the blondies on the middle rack of the oven until risen, set, and a toothpick comes out clean or with moist crumbs (not wet batter), 30 to 40 minutes.
6 Set the pan on a wire rack and let the blondies cool completely, 1 to 2 hours. Use the parchment overhang to lift the cooled blondies out of the pan and use a sharp knife to slice the blondies into 16 squares and serve. Leftover blondies can be stored in an airtight container at room temperature for up to 4 days. Love the recipe? Leave us stars and a comment below!