As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Peanut Butter Blondies are thick cookie bars made with peanut butter and chocolate chips that are topped off with mini peanut butter cups for a burst of chocolate and peanut butter. This recipe originally published January 2012.
Let’s talk about peanut butter. I do not like peanut butter. When people find out that I’m a huge baker but won’t eat peanut butter they are generally shocked. It’s just one of those things I don’t like.
In fact, I don’t even really like to be around it. The smell of it makes me a little queasy which isn’t a good thing since I have lunch duty in an elementary school cafeteria where half of my kids are eating peanut butter sandwiches.
My husband, on the other hand, loves peanut butter. I feel bad because I rarely make anything with peanut butter in it and I never buy peanut butter cups. Every once in a while I’ll make a peanut butter dessert and it makes him so happy.
So when I saw the photo of these Peanut Butter Cup Blondies I knew I had to make them for him. The dough is a basic blondie dough with chocolate chips and peanut butter added in. Then the entire dish is topped off with chopped peanut butter cups.
- granulated sugar
- brown sugar
- baking powder
- peanut butter
- chocolate chips
- mini peanut butter cups
1. Preheat the oven to 375 degrees. Spray a 9 x 9 pan with baking spray.
2. In a mixing bowl combine the flour, baking powder, and salt. Set aside.
3. In another bowl cream together the butter, sugar, and brown sugar.
4. Add in the peanut butter, vanilla, and eggs and mix well.
4. Stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
5. Spread the batter into the prepared pan. Arrange the peanut butter cups over top of the batter, pushing them slightly into the batter.
6. Bake for 20-25 minutes or until a toothpick comes out with just a few crumbs.
The base of the cookies is a basic blondie recipe. The only difference is the addition of creamy peanut butter and chocolate chips. In this case I think simple is better because it really highlights the chocolate and peanut butter flavor.
On top of the blondies go the peanut butter cups. Cut them into halves or fourths and press them on top with the ridge side showing. Then pop them into the oven.
Can I bake these in an 8 x 8 baking dish?
Yes you can! If baking in an 8 x 8 baking dish instead of a 9 x 9 baking dish bake for 25-30 minutes instead of 20-25 minutes.
I can’t find mini peanut butter cups, can I use the regular sized ones?
Yes you can. I find they don’t look as good but they work fine. Just cut them into quarters instead of in half and use them that way.
Can I use just one type of sugar instead of both granulated and brown sugar?
Absolutely! You can use either granulated or brown sugar though it will change the consistency and flavor of the blondies. I find using both is best but if you want more of a caramel flavor then you can use all brown sugar.
How do I store these bars?
Store them at room temperature in an air tight container for up to 5 days. You can also leave them in the pan and just cover with foil or plastic wrap for up to 3 days. Ours never last longer than 3 days so I usually just leave them in the pan.
These blondies turned out great. They were golden brown on the top and blond in the center. The peanut butter cups melt just enough to sink into the bars but still hold their shape.
The bars were a hit. They were soft, chocolately, and had a good peanut butter flavor. They were sweet but not too sweet. Perfect when served with a cup of coffee or a glass of milk.
More Blondie Recipes:
- Cinnamon Caramel Latte Blondies
- Cinnamon Roll Blondies
- Cake Batter Blondies
- Caramel Apple Blondies
- Brown Sugar Blondies
Because these are easy to make and serve they are great to take to parties and gatherings! They are also good to use at a bake sale because they hold up well.
If you’ve tried my Peanut Butter Cup Blondies or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ¼ c. flour
- ½ c. sugar
- ½ c. brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ c. smooth peanut butter
- ⅓ c. butter, melted
- 1 t. vanilla
- 2 eggs, lightly beaten
- ⅓ c. chocolate chips
- 10 mini Reese cups, halved
- Preheat the oven to 375 degrees. Spray a 9 x 9 baking dish with cooking spray and set aside.
- In a medium mixing bowl combine the flour, baking powder, and salt. Set aside.
- In a large bowl cream together the butter, sugar, and brown sugar.
- Mix in the peanut butter, vanilla, and eggs and stir well to combine.
- Stir the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Spread the batter into the prepared pan. Arrange the peanut
butter cups over top of the batter, pushing them slightly into the
- Bake for 20-25 minutes or until a toothpick comes out with just a few crumbs. Cool on a wire rack.
Recipe adapted from Prevention RD
- Banana Peanut Butter Blondie from A Kitchen Hoor’s Adventures
- Best Peanut Butter Blondies from Palatable Pastime
- Biscoff Cookie Butter Brownies from Jen Around the World
- Blonde Brownie from Devour Dinner
- Eggnog Snickerdoodle Blondies from The Spiffy Cookie
- Funfetti White Chocolate Blondies from Blogghetti
- Gluten Free Blondies from Art of Natural Living
- Peanut Butter and Jelly Blondies from Karen’s Kitchen Stories
- Peanut Butter Cup Blondies from Hezzi-D’s Books and Cooks
- Vegan Apple Butter Blondies from Magical Ingredients
- White Chocolate Cranberry Blondies from Making Miracles
- Whole Wheat Butterscotch Pecan Blondies from That Recipe