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Peanut Butter Cup Blondies

Peanut Butter Cup Blondies are a peanut butter lovers dream come true. This peanut butter blondie recipe has the perfect softness, is not crumbly at all, and has the exact right amount of peanut butter. I am OBSESSED with this sweet dessert.

This Is The Best Peanut Butter Cup 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.

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.

Peanut Butter Cup Blondies

How to Make and Bake Peanut Butter Cup Blondies:

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…)

Peanut Butter Cup Blondies

And when you bake them, don’t over-bake them. Got it?

Peanut Butter Cup Blondies

Even the edge pieces are bomb. And I do NOT like an edge piece.

Make these.

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Peanut Butter Cup Blondies

Peanut Butter Cup Blondies

  • Author: Cookies & Cups
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Peanut Butter Cup Blondies are a peanut butter lovers dream come true. This peanut butter blondie recipe has the perfect softness, is not crumbly at all, and has the exact right amount of peanut butter. I am OBSESSED with this sweet dessert.


  • 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)


  1. Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
  2. 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.
  3. Turn the mixer to low and mix in the flour until just combined.
  4. Using a rubber spatula, fold half of the chopped peanut butter cups.
  5. Spread the batter into the prepared pan and press the remaining peanut butter cups into the batter.
  6. Bake for 20-25 minutes until the edges are lightly golden.
  7. Allow to cool completely before slicing into bars.


  • Serving Size: 1 bar
  • Calories: 248
  • Sugar: 20.5 g
  • Sodium: 371.6 mg
  • Fat: 10.8 g
  • Carbohydrates: 34 g
  • Protein: 4.9 g
  • Cholesterol: 23.6 mg

Keywords: peanut butter cup blondie recipe, how to make blondies, best blondie recipe, how to make the best blondies, peanut butter cup dessert recipes, homemade blondie recipe

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23 comments on “Peanut Butter Cup Blondies”

  1. These are very, very rich and very delicious too! They were still very soft and fudgy after 25 minutes in the oven. I put some aluminium foil over them for the last 5 minutes as the edges were starting to brown. They -just- about held together when they were cool, exactly how they should be! Thank you for a fabulous recipe!

  2. Is 9×9 right? The pan is overly full and at 20 minutes they were still very very raw. Added 10 minutes and they’re still raw. another 8 minutes and they’re still very soft (toothpick is not anywhere close to clean) but the top is getting too dark now. Seems like this would work better in a 9×13.

    1. The 9×9 is what I always use to bake them.. and bake times do vary. If they are browning too much on top but seem underdone in the center lightly tent the pan with foil to prevent them from getting too brown. They will be soft in the middle, but when they cool they will be perfect!

    2. Lauren Schultheiss

      I also had this problem. The edges were cooked but most of the center was raw. I cut it out, put it in a loaf pan and back in the oven for another 20. Once cooked, these are perfection! I will try 9×12 next time.

  3. How can I make these gluten free? I want to make them for a luncheon but one of the people is gluten intolerant. I’ve never baked gluten free. Thanks in advance!

    1. I am not sure if peanut butter cups or peanut butter is gluten free? You would have to check into that… and buy all gluten free ingredients. As for the flour, I use the brand cup4cup, and you swap it out with all purpose flour in equal measure! Good luck!

  4. I made these last night for my husband. They are delicious! Verrrrrry sweet, though. You only need one!

    1. I have never tried altering the size of this recipe, but whenever I have done it in the past with other recipes if I go from 9×9 to 9×13 I also increase it by half, yes!

  5. These look delicious and I think I’m going to make them for a get-together this weekend. One question: should the butter be melted or just softened? I know a lot of blondie recipes call for melted butter, but I’d hate to assume that and waste peanut butter cups – what a travesty!

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