Peanut Butter Blondies Cookies And Cups

Make sure to try my Soft Peanut Butter Cookies too!

The Best Peanut Butter Blondies Recipe EVER!

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.

The Best Peanut Butter Blondies Recipe EVER!What Makes These Peanut Butter Blondies So Good?How They Turn Out:How to Make and Bake Peanut Butter Cup Blondies:Things To Avoid:Variations:More Blondies Recipes To Try:Get the Recipe

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?

What Makes These Peanut Butter Blondies So Good?

Baking with peanut butter can be tricky. You really want a perfect peanut butter flavor, but a lot of times too much peanut butter in baked good means they end up crumbly and a little dry. So the balance in the ratios has to be perfect. Luckily, I have done the work for you, and today’s peanut butter blondie recipe is going to to be one you print out and save to make again and again. Oh and I used peanut butter cups in my peanut butter blondies, so that automatically takes them to the next level!

How They Turn Out:

Soft and chewy blondies that have an ultra moist texture with the perfect peanut butter flavor. Slightly crisp edges that are like brownies. Full of chopped peanut butter cups is what makes this blondie recipe so special.

How to Make and Bake Peanut Butter Cup Blondies:

Make the blondie dough: In your stand mixer with the paddle attachment combine the butter, peanut butter, and sugars, mixing until fluffy. Add in the eggs, vanilla, salt, and baking soda mix for an additional minute until everything is combined and smooth. Turn the mixer to low and add in the flour, mixing only until it combined. Chop up your peanut butter cups. I used full size cups to chop up because I feel like they have a better peanut butter to chocolate ratio, but you can absolutely use minis as well. Stir half of those into the blondie dough and press it in to a parchment lined 9×9 baking dish. Press the remaining cups on top and bake for 20 – 25 minutes. And when you bake them, don’t over-bake them. Got it?

Things To Avoid:

Use any peanut butter you like, but I recommend Jif or Skippy brands. Don’t use the organic or “natural” peanut butters in this recipe. Don’t use almond butter, or other nut butters in this recipe, like sunflower seed butter, as the texture and flavor won’t be the same. If you have a nut allergy, I would avoid this recipe entirely. Over-baking. You might think they need to be set completley in the center before removing them from the oven, but if they are fully puffed and set in the middle I can guarantee you will end up with dry blondies.