Chewy Peanut Butter Cup Blondies Recipe

Golden, buttery peanut butter cup blondies are an irresistible anytime treat. These chewy bars are studded with mini peanut butter cups, baked in an 8-inch square pan and ready in about 40 minutes from start to finish. The recipe is simple: one bowl, no mixer required, and no chilling—just rich, tender blondies with plenty of peanut-buttery flavor and melty candy centers.

These blondies rely on melted butter and brown sugar for a deeply caramelized, chewy texture. Creamy peanut butter enriches the batter and pairs perfectly with chopped mini peanut butter cups folded into the batter and scattered on top before baking. The result is a rich, soft bar with pockets of peanut-butter candy in every bite—ideal for sharing, gifting, or keeping all to yourself.

Ingredient Notes

Use a commercial creamy peanut butter (for example, common brands like Skippy or Jif) for best texture. Natural peanut butters often separate or contain less stabilizer, which can lead to drier or grainy bars. For the candy pieces, mini peanut butter cups are ideal; they soften in the oven and add gooey pockets of peanut butter and chocolate. If mini cups aren’t available, you can chop full-size peanut butter cups or substitute peanut butter chips or chocolate chips for a slightly different texture.

How to Make Peanut Butter Blondies

These blondies are straightforward to prepare and come together quickly. Melt the butter with the peanut butter, whisk in the sugar and eggs until smooth, fold in the flour, and finish by folding in the chopped mini cups. Press the batter into a parchment-lined 8-inch pan, top with extra candy halves, and bake until golden and set in the center. Cool completely before slicing so the bars hold their shape.

Ingredients

Blondies

• 1/2 cup (112 g) unsalted butter
• 1/2 cup (128 g) creamy peanut butter
• 1 cup (200 g) light brown sugar
• 1 large egg (about 50 g), at room temperature
• 1 large egg yolk (about 17 g), at room temperature
• 1 tsp (4 g) vanilla extract
• 1/8 tsp salt
• 1 1/4 cups (175 g) all-purpose flour
• 1 cup (150 g) mini peanut butter cups, halved or roughly chopped (fold into batter)

Topping

• 1/2 cup (75 g) mini peanut butter cups, halved (for placing on top)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang to lift the blondies out later.
2. Combine the butter and creamy peanut butter in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until the butter is melted and the mixture is smooth (about 1 minute total). Alternatively, melt together in a small saucepan over low heat. Whisk until completely combined.
3. Add the brown sugar, egg, egg yolk, vanilla, and salt to the warm peanut butter mixture. Whisk until the mixture is glossy and smooth.
4. Gently fold in the flour with a spatula, stirring just until no streaks of flour remain. Avoid overmixing to keep the blondies tender.
5. Fold the chopped mini peanut butter cups into the batter, then scrape the batter into the prepared pan. Use a piece of parchment or a spatula to press the batter evenly. Arrange the remaining halved peanut butter cups on top, pressing them in gently so they stick.
6. Bake for 25 to 27 minutes, until the top is golden and the center is set. A toothpick inserted in the middle should come out clean or with a few moist crumbs—do not overbake, as that will dry the bars.
7. Cool the blondies completely in the pan on a wire rack. When cool, lift them out using the parchment overhang and cut into squares with a sharp knife.
8. Store leftover blondies in an airtight container at room temperature for 2–3 days, or freeze individually wrapped for longer storage.

Notes

Brown sugar: Both light and dark brown sugar will work—dark brown sugar yields a slightly deeper molasses flavor.

Substitutions and mix-ins: If mini peanut butter cups aren’t available, chopped regular peanut butter cups, peanut butter chips, or chocolate chips can be used. For a different crunch, stir in chopped nuts.

Freezing: Cool the blondies completely, wrap tightly in plastic, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature while still wrapped to avoid condensation on the bars.

Equipment

• 8-inch square baking pan
• Mixing bowl and whisk (or small saucepan if melting on the stovetop)
• Spatula and a sharp knife
• Parchment paper and a wire rack for cooling