Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

REESE'S Peanut Butter Blondie Cups

Details

Time
2 hours
Skill Level
Beginner
Yields
36 cookie cups

Ingredients & Directions

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

Ingredients

  • 33
    REESE'S Peanut Butter Cups Miniatures, divided
  • 1/4 cup
    butter or Margarine (1/2 stick) , softened
  • 1/4 cup
    REESE’S Creamy Peanut Butter
  • 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
    HERSHEY'S Cocoa
  • 1 Tbsp
    water
  • 1/2 cup
    powdered sugar
  • 1/2 tsp
    vanilla extract

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?