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REESE'S Peanut Butter Blondie Cups

Details

Timing
Timing
Total:
Bake:
13 Min.
Prep:
40 Min.
Skill Level:
Beginner
Yields:
36 cookie cups

This REESE'S Peanut Butter Blondie Cups recipe is a must-try for the peanut butter lovers in your life! What's a blondie, anyway? A blondie is similar to a brownie but contains vanilla and brown sugar instead of cocoa, and these delightful blondie cups are moist and full of flavor. REESE'S Peanut Butter Blondie Cups star both REESE'S Peanut Butter Cup Miniatures and REESE’S Creamy Peanut Butter for double the peanut butter and chocolate flavor, plus HERSHEY'S Cocoa in the chocolate drizzle.

Life's better with peanut butter and chocolate. Make these Crunchy REESE'S PIECES Bars for another peanut butter-forward treat.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
13 minutes
Cool Time
40 minutes

Ingredients

  • 1/4 cup
    butter or Margarine (1/2 stick), softened
  • 1/2 cup
    packed light brown sugar
  • 1/4 cup
    granulated sugar
  • 1
    egg
  • 1 Tbsp
    milk
  • 1 tsp
    vanilla extract
  • 1-1/4 cups
    all-purpose flour
  • 1/2 tsp
    baking soda
  • 1/8 tsp
    salt
  • decorative candies, pink, red and white, or nonpareils (optional)
  • Cocoa Drizzle Glaze:
  • 1 Tbsp
    butter or margarine
  • 1 Tbsp
    water
  • 1/2 cup
    powdered sugar
  • 1/2 tsp
    vanilla extract
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
muffin cup tin muffin cup tin
knife & cutting board knife & cutting board
mixer mixer
measuring cups measuring cups
wire rack wire rack
rubber scraper rubber scraper
microwave microwave
1

Heat oven to 350°F. Line 36 small muffin cups (1-3/4 inches in diameter) with paper or foil bake cups. Remove wrappers from peanut butter cups. Coarsely chop 24 peanut butter cups; set aside.

2

Beat butter and peanut butter until well blended. Add brown sugar, granulated sugar, egg, milk and vanilla; beat thoroughly. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Stir in chopped peanut butter cups.

3

Roll dough into 36 equal balls (about 1-1/4 inches); place in prepared pans. Bake 12 to 14 minutes or until set. Remove from oven; cool completely in pans on wire rack.

4

Cut remaining peanut butter cups into quarters; set aside. Prepare Cocoa Drizzle Glaze; drizzle over cookie tops. Immediately garnish with decorative candies, if desired. Before drizzle sets, top each cookie with peanut butter quarter.

Cocoa Drizzle Glaze:

Place 1 tablespoon butter or margarine in small microwave-safe bowl. Microwave at Medium (50%) 20 to 30 seconds or until melted. Stir in 1 tablespoon HERSHEY'S Cocoa and 1 tablespoon water. Microwave at Medium 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency.

Additional questions?