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a blondie with peanut butter cups on top
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Peanut Butter Blondies

These Peanut Butter Blondies are chewy, full of peanut butter and chocolate, ooey-gooey and covered with chopped peanut butter cups. It's a sweet treat everyone will love!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 squares
Calories 413kcal

Ingredients

  • 1 1/4 cup flour
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/3 cup peanut butter, creamy
  • 1/2 cup dark brown sugar, packed
  • 2 large eggs, lightly beaten
  • 1/4 cup butter, unsalted, melted and slightly cooled
  • 2 Tbsp. whole milk
  • 1 tsp. vanilla
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup Reese's miniature cups, chopped (or more as desired to cover the top of the blondes prior to baking)

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl, whisk together the flour, white sugar, salt and baking powder until combined.
    1 1/4 cup flour, 1/2 cup sugar, 1 tsp. salt, 1/2 tsp. baking powder
  • In another medium sized bowl, combine creamy peanut butter, brown sugar, eggs, butter, milk and vanilla extract until smooth.
    1/3 cup peanut butter, creamy, 1/2 cup dark brown sugar, packed, 2 large eggs, lightly beaten, 1/4 cup butter, unsalted, melted and slightly cooled, 2 Tbsp. whole milk, 1 tsp. vanilla
  • Add peanut butter mixture to flour mixture and stir until combined with a rubber spatula.
  • Fold in chocolate chips.
    1/2 cup semisweet chocolate chips
  • Spray a 9x9 inch aluminum square baking pan with baking spray.
  • Turn batter into pan and spread evenly. Top with chopped Reese's mini cup pieces over batter.
    1/2 cup Reese's miniature cups, chopped (or more as desired to cover the top of the blondes prior to baking)
  • Bake for 19-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. (*Note: if baking in a glass pan, baking time will be increased).
  • Cool on a wire rack, cut and enjoy!

Video

Notes

  • Freeze in a freezer safe container for up to 3 months.
  • I love using creamy peanut butter, but if you like a little more crunch to your cookie you can always substitute crunchy peanut butter for the creamy. Or, use almond butter or your favorite nut butter.
  • Pop the peanut butter in the microwave for about 30 seconds so it gets melty and drippy so it's easier to whisk into the other ingredients. 
  • Top with flaky sea salt (such as Maldon) as an optional finishing touch!
  • This recipe calls for a 9x9 inch pan (I use a non-stick aluminum), but if you choose to use a 9x9 inch glass pan, reduce the oven temperature by 25 degrees. The cooking time also might take a bit longer since glass slows the flow of heat between the oven's air and the blondie batter.

Nutrition

Serving: 1square | Calories: 413kcal | Carbohydrates: 53g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 408mg | Potassium: 230mg | Fiber: 2g | Sugar: 35g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg