Chewy Peanut Butter Cup Blondies

Golden and buttery peanut butter cup blondies make the best anytime treat! Filled with mini peanut butter cups, these easy one-bowl blondie bars are baked in an 8-inch pan and come together in 40 minutes from start to finish (no mixer or chilling required!).

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Made with melted butter and brown sugar, soft and chewy blondies are one of my favorite homemade dessert bars.

From easy chocolate toffee blondies to white chocolate snickerdoodle blondies, there’s a blondie for every craving. Blondies with peanut butter are a natural next step in my blondie recipe collection.

Chopped mini peanut butter cups are baked into the buttery, peanut butter-blondie batter; another handful are scattered over the top before baking. Rich and buttery with perfect chewy texture, these blondies are a must bake for peanut butter lovers!

Ingredient Notes

I use and recommend a creamy peanut butter like Skippy or Jif. That’s what I use in my peanut butter cookie recipe, and it’s the perfect PB for these blondies. Natural peanut butters tend to dry out baked goods and could cause your blondies to crumble or have a dry, sandy texture.

For the mini peanut butter cups, I like Reese’s brand. You can also find mini peanut butter cups at Trader Joe’s.

How to Make Peanut Butter Blondies

Combine butter and peanut butter in a large bowl and microwave in 20 second bursts until butter is melted (about 1 minute total). If you don’t have a microwave, melt butter and peanut butter together in a small saucepan over medium-low heat.

Whisk melted butter and peanut butter to combine. Add brown sugar, egg, egg yolk, vanilla, and salt to the mixing bowl.

Whisk the mixture together until completely smooth and incorporated.

Add all-purpose flour to the bowl and gently stir in with a spatula just until incorporated and no flour streaks remain.

Fold in mini peanut butter cups.

Scrape blondie batter into prepared 8-inch square baking pan. Top with remaining peanut butter cup halves, pressing gently into the batter.

Bake blondies for 25 to 27 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached (don’t over-bake to avoid a dry blondie).

Cool blondies completely before cutting into squares. For added indulgence, serve blondies with a scoop of vanilla ice cream and enjoy!

More easy brownies and blondies:

• Chocolate Toffee Blondies
• Peanut Butter Cup Brownies
• Ultimate Crinkle Brownies
• Snickerdoodle Blondies

Chewy Peanut Butter Cup Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 to 16 blondies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Golden and buttery peanut butter cup blondies make the best anytime treat! Filled with mini peanut butter cups, these easy one-bowl blondie bars are baked in an 8-inch pan and come together in 40 minutes from start to finish (no mixer or chilling required!).

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Ingredients

Blondies

• 1/2 cup (112 g) unsalted butter
• 1/2 cup (128 g) creamy peanut butter
• 1 cup (200 g) light brown sugar
• 1 large egg (50 g), at room temperature
• 1 large egg yolk (17 g), at room temperature
• 1 tsp (4 g) vanilla extract
• 1/8 tsp salt
• 1 1/4 cups (175 g) all-purpose flour
• 1 cup (150 g) mini peanut butter cups, halved

Topping

• 1/2 cup (75 g) mini peanut butter cups, halved

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Instructions

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. Melt butter and peanut butter: Combine butter and peanut butter in a large bowl and microwave in 20 second bursts until butter is melted (about 1 minute total). Whisk melted butter and peanut butter to combine. (If you don’t have a microwave, melt together in a small saucepan over medium-low heat).
3. Make blondies: Add brown sugar, egg, egg yolk, vanilla, and salt to mixing bowl and whisk until smooth. Fold in flour just until incorporated, then fold in mini peanut butter cups. Scrape batter into prepared pan and use a piece of parchment paper coated with nonstick spray to press batter evenly into pan. Top with remaining peanut butter cup halves, pressing gently into the batter; tap pan sharply to remove air bubbles.
4. Bake blondies for 25 to 27 minutes, until golden and set in the middle, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.
5. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.
6. Store leftover blondies in an airtight container at room temperature for 2 to 3 days.

Equipment

Mixing Bowls

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Square Baking Pan

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Notes

Brown sugar: You can make these blondies with light or dark brown sugar.

Mini peanut butter cups: I use Reese’s Peanut Butter Cups. You can also find mini peanut butter cups at Trader Joe’s or use Reese’s Pieces candy. You can also fold in peanut butter chips or chocolate chips.

Freeze blondies: To freeze blondies, cool completely before wrapping with plastic wrap and placing in a freezer bag. Freeze up to 3 months. Thaw blondies at room temperature (still wrapped to prevent condensation from forming) before serving.