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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
36REESE'S Peanut Butter Cup Miniatures, divided
-
1/4 cupbutter or Margarine (1/2 stick), softened
-
1/4 cup
-
1/2 cuppacked light brown sugar
-
1/4 cupgranulated sugar
-
1egg
-
1 Tbspmilk
-
1 tspvanilla extract
-
1-1/4 cupsall-purpose flour
-
1/2 tspbaking soda
-
1/8 tspsalt
-
decorative candies, pink, red and white, or nonpareils (optional)
-
Cocoa Drizzle Glaze:
-
1 Tbspbutter or margarine
-
1 Tbsp
-
1 Tbspwater
-
1/2 cuppowdered sugar
-
1/2 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
muffin cup tin
knife & cutting board
mixer
measuring cups
wire rack
rubber scraper
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.
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Nutrition FactsServings Per Container 36 servingsServing size 1 cookie cup (24g)Amount per servingCalories100% Daily Value*Total Fat 5g 6%Saturated Fat 2g 10%Trans Fat 0gCholesterol 10mg 3%Sodium 75mg 3%Total Carbohydrates 14g 5%Dietary Fiber 1g 4%Total Sugars 10gIncludes 10g Added Sugar 20%Protein 2gVitamin D 0 0%Calcium 13mg 2%Iron 1mg 6%Potassium 50mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.
