Best Peanut Butter Cup Chocolate Chip Blondies
User Reviews
5
Best Peanut Butter Cup Chocolate Chip Blondies
Description
This blondie batter is prepared by creaming butter and egg, then stirring in peanut butter, brown sugar, and vanilla. Flour and salt are sifted and mixed in next, followed by folding in semi-sweet chocolate chips. The batter is spread evenly in a parchment-lined pan and topped with pressed miniature peanut butter cups and sprinkled chocolate chips. Baking at 350°F gives a golden, slightly firm top with a tender, moist interior.
The blondies combine buttery sweetness with the distinctive flavor of peanut butter, enriched by melted chocolate chips and peanut butter cups embedded in the surface. The texture is chewy with a slight crust, ideal for hand-held treats or dessert squares.
These blondies can be served at room temperature and store well in an airtight container. Variations include adding malted milk powder for a malty note or using gluten-free flour blends. They can also be frozen wrapped tightly and thawed before serving.
Watch baking time carefully to avoid overbaking; the blondies should lose their glossy top and just turn golden for the best texture.
Ingredients
- 1 cup all-purpose flour I use unbleached, add 2 tablespoons for high altitude
- 1/2 cup butter room temperature, if using unsalted add ¼ teaspoon salt
- 1/2 cup peanut butter Use creamy or crunchy, tip: natural PB can be too oily, use a no-stir peanut butter
- 1 large egg room temperature
- 1 cup brown sugar packed (reduce to ¾ cup for high altitude)
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips plus 1 tbs for sprinkling on top, semi-sweet
- 16 peanut butter cups miniature
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350° F (175° C). Line an 8-by-8-inch baking pan with parchment paper (or aluminum foil with cooking spray). Set aside. Increase oven temperature to 375° F (190° C) for high-altitude baking.
- Sift flour (1 cup) and salt into a small bowl. Set aside.
- In a medium bowl mix the soft butter (½ cup) and egg (1) together. Stir in the peanut butter (½ cup), brown sugar (1 cup), vanilla extract(1 tablespoon), and mix. You can do this by hand, with a hand mixer or with a stand mixer.
- Add sifted flour and stir with a spoon until no more flour streaks show. Then Stir in chocolate chips (½ cup).
- Spoon batter into the prepared 8-by-8 pan, smoothing the top with the back of a spoon.
- Distribute the peanut butter cups (about 16 mini Reese’s peanut butter cups) evenly over the surface of the batter, pushing each cup down so the top is even with the surface of the batter.
- Sprinkle reserved chocolate chips (1 tablespoon) on the surface between the peanut butter cups.
- Bake for approx. 20-25 minutes, until a toothpick comes out clean, avoiding the chocolate chips.
- Allow bars to cool on a cooling rack for at least 15 minutes before slicing and serving. Or cool completely. Fresh Tip, use a plastic knife to slice the blondies cleanly. Serve with milk or ice cream. Enjoy!
Notes
- Avoid overbaking to retain moisture; the blondies should lose their gloss and turn just golden brown on top.
- Store in an airtight container at room temperature for up to five days.
- Freeze tightly wrapped for up to three months; thaw at room temperature before serving.
- For a peanut butter cup pie variation, spread batter in a 9-inch pie plate and reduce baking time.
- Substitute gluten-free flours to make a gluten-free version, ensuring all other ingredients are gluten-free.
- Use no-stir peanut butter to avoid extra oiliness in the batter.
- Enhance flavor with malted milk powder for a malty twist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 255kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 151mg | 6% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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