Peanut Butter Reese’s Cup Blondies

Thick, gooey peanut butter blondies loaded with mini Reese’s peanut butter cups.

Peanut buttahhhhhh!!!!!!!!!!!!!

Nothing kicks a wicked hankering for something sweet quite like peanut butter.

This peanut butter blondie combines peanut butter in two different forms, creamy peanut butter from the jar and mini Reese’s peanut butter cups (and lots of ‘em).

Double the peanut butter. Double the fun. Double the deliciousness.

These thick, dense peanut butter blondies were the outcome of a fierce craving for peanut butter. A craving so strong, even my go-to method of eating peanut butter by the spoonful straight from the jar couldn’t cure.

I hastily grabbed a bowl and the essential ingredients for blondies and got to whisking.

Thirty minutes later, rich, dense, gooey peanut butter blondies were born. After 10 minutes of impatient pacing while they cooled so I could pop them out of the pan, peanut butter blondies were enjoyed.

And all is right with the world.
 Fact: A recipe that requires only one bowl is the best kind of recipe.

Fact: I’m lazy. When you’re mixing up a batch of blondies at 9 o’clock at night because your brain is a selfish nag that won’t quit until it gets what it wants, you try to use the least amount of dishes possible because there’s no way you’re going to spend all night scrubbing.

Fact: One peanut butter blondie just isn’t enough. Prepare to eat two.

The peanut butter base combined with the mini Reese’s peanut butter cups is enough to kick your craving for a few hours.

Print Recipe

Peanut Butter Reese's Cup Blondies

Thick, gooey peanut butter blondies loaded with mini Reese’s peanut butter cups.

Yield: 10 blondies

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

1/4 cup unsalted  butter, melted

1/2 cup creamy peanut butter

1/2 cup brown sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

3/4 cup flour

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1 (8-ounce bag) mini Reese’s peanut butter cups

mini chocolate chips for topping (optional)

Directions:

Preheat oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.

In a large bowl, whisk together butter, peanut butter, and brown sugar until combined. Whisk in egg, yolk, and vanilla extract until combined.

Add flour, salt, and baking powder. With a wooden spoon or rubber spatula, stir until thoroughly combined.

Fold in mini peanut butter cups.

Fill each tin 3/4 full with batter. Bake for 15-17 minutes, or until lightly golden brown.

Cool in the pan for at least 10 minutes. Go around each cup with a butter knife or off-set spatula to loosen the blondies from the pan. Gently pop each blondie from its cup and transfer to a wire rack to cool completely.

Store in an airtight container or bag for up to 5 days.

All images and text ©One Sweet Mess.

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