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Peanut Butter Cup Blondies

Peanut Butter Cup Blondies
Adapted from Alida’s Kitchen and Cooking Light
Makes 16 blondies

1 ¼ cup all purpose flour
½ cup granulated sugar
½ cup firmly packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup peanut butter (creamy or crunchy)
¼ cup unsalted butter, melted and cooled slightly
2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs
¼ to ½ cup chocolate chips, peanut butter chips, or a combination of both
10 mini peanut butter cups, quartered (or 4 regular sized, coarsely chopped)

1. Preheat oven to 375F. Line a 9x9 baking pan with aluminum foil, leaving a 2 inch overhang on either edge. Spray with nonstick cooking spray; set aside.
2. In a large bowl, whisk together flour, sugars, baking soda, and salt; set aside.
3. In a separate medium bowl, whisk together peanut butter, butter, milk, vanilla, and eggs until smooth. Add peanut butter mixture to flour mixture and fold with a rubber spatula until incorporated. Fold in chocolate chips.
4. Pour batter into prepared baking pan. Spread evenly to the sides and smooth top. Arrange chopped peanut butter cups over the top of the batter. Bake, until golden and a toothpick inserted into the center comes out with moist crumbs attached, about 18 to 20 minutes. Cool in pan on a wire rack. Once cooled, lift blondies out of pan using the foil overhang and cut into squares.

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