Super Easy Peanut Butter Cup Blondies are soft, gooey, and fudgy blondies loaded with mini peanut butter cups. They’re an ideal treat for anyone who loves the peanut butter and chocolate combination.
Why I Love These Peanut Butter Cup Blondies
- So easy to make: this recipe is quick and straightforward, perfect for busy bakers.
- Only six main ingredients: pantry-friendly and simple, unless you opt to skip the peanut butter cups.
- One-bowl recipe: minimal dishes and fuss.
- No eggs or butter: oil and peanut butter replace them while still delivering a rich texture.
- Bold peanut butter flavor: every bite tastes like peanut butter cup heaven.
Ingredients You Need
- 1 cup packed brown sugar
- 1/4 cup canola oil (or melted coconut oil)
- 3/4 cup creamy peanut butter (substitute sugar-free or natural if preferred)
- 1 cup all-purpose flour
- 1/4 cup almond milk (or milk of choice)
- 3/4 cup mini peanut butter cups (use vegan peanut butter cups for a vegan version)
How to Make Peanut Butter Cup Blondies
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray with non-stick cooking spray. Set aside.
- In a large bowl, beat together the brown sugar, peanut butter, and oil until smooth.
- Add the flour and mix until combined. Stir in the almond milk until a thick batter forms, then fold in the mini peanut butter cups.
- Spread the batter evenly into the prepared pan. Bake for 25–27 minutes, or until the edges are set and the center is no longer wet. The center will firm as the blondies cool.
- Allow the blondies to cool completely in the pan before lifting out and cutting into squares.
Vegan Option
To make these blondies vegan, use vegan mini peanut butter cups and ensure the peanut butter and milk substitute are vegan-friendly. This recipe is already egg-free, so switching to vegan candies and plant-based milk is all that’s needed.
Tips for Perfect Blondies
- Cool completely before slicing: warm blondies are more likely to fall apart.
- For more servings: double the recipe and bake in a 9×13-inch pan for 30–35 minutes.
- Don’t overbake: remove the blondies when the edges are golden and the center looks slightly underdone for a fudgy texture.
- Look for visual cues: the edges should be set and golden while the center may still look a little soft; it will firm as it cools.
These peanut butter cup blondies make an excellent treat for parties, bake sales, packed lunches, game days, camping trips, or casual snacking. If you’re feeling adventurous, try making your own mini peanut butter cups to include in the batter.
More Delicious Bar Treats
- Cinnamon Roll Blondies
- Sheet Pan Peanut Butter Chocolate Chip Blondies
- Easy Coconut Blondies
- Ultimate Snickers Peanut Butter Blondies
Recipe: Super Easy Peanut Butter Cup Blondies
Author: Kim Lange
Servings: 9
Prep Time: 5 mins • Cook Time: 25 mins
Ingredients
- 1 cup packed brown sugar
- 1/4 cup canola oil (or melted coconut oil)
- 3/4 cup creamy peanut butter
- 1 cup all-purpose flour
- 1/4 cup almond milk (or milk of choice)
- 3/4 cup mini peanut butter cups (or vegan alternative)
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray with non-stick spray.
- Beat brown sugar, peanut butter, and oil together until smooth.
- Stir in flour, then add milk and mix until combined. Fold in peanut butter cups.
- Press batter into the prepared pan and bake 25–27 minutes until the edges are set and the center is not wet.
- Let cool completely in the pan, then cut into squares.
Notes
- Remove when edges are browned but the center still appears slightly underdone; it will set as it cools for gooey texture.
- To serve more people, double the recipe and bake in a 9×13 pan for 30–35 minutes.
