Peanut Butter Cup Blondies are a peanut butter lovers dream come true. These are the perfect softness, not crumbly at all, and the exact right amount of peanut butter. I am OBSESSED.
So I made these last week and have been counting the minutes until I could share them with you guys. AND since I documented some of the process over on my Instagram story, I knew there were SO many of you guys who were pretty excited about the recipe too.
I have to say, I do love peanut butter. Like, a lot. And, of course I love peanut butter cups. Is that the understatement of the year?
But, truth be told, I wasn’t crazy excited about this recipe at first…stay with me…I feel like peanut butter cup blondies weren’t extra original. I can’t always be an innovator. Sigh.
I did know that I wanted to create a peanut butter blondie that wasn’t dry, or crumbly. It had to be soft, buttery and not TOO peanut buttery. Does that make senes?
Oh, and include peanut butter cups.
And I freaking nailed it. Seriously.
They are CRAZY soft, have the perfect flavor and texture, and like I said, PEANUT BUTTER CUPS.
The batter is VERY simple, and you fold in half of your chopped peanut butter cups directly into the batter, saving the remaining half to press on top.
(I actually used the peanut butter eggs that always come out this time of year, which I feel like work perfectly because of their peanut butter to chocolate ratio. But seriously, use whatever you got…)
And when you bake them, don’t over-bake them. Got it?
Even the edge pieces are bomb. And I do NOT like an edge piece.
- 3/4 cup butter, room temperature
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 2 cups coarsely chopped peanut butter cups (about 12 ounces)
- Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, peanut butter, and both sugars together for 2 minutes. Add in the eggs, vanilla, salt, and baking soda and continue mixing for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and mix in the flour until just combined.
- Using a rubber spatula, fold half of the chopped peanut butter cups.
- Spread the batter into the prepared pan and press the remaining peanut butter cups into the batter.
- Bake for 20-25 minutes until the edges are lightly golden.
- Allow to cool completely before slicing into bars.