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REESE'S Peanut Butter Blondie Cups Recipe


13 Min.
20 Min.
Skill Level:
24 cookie cups

Test your baking skills with these REESE'S Peanut Butter Blondie Cups. Don't miss out on trying this today!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
13 minutes


Prevent your screen from going dark while you bake.


  • 1/4 cup
    butter or margarine, softened (50 mL)
  • 1/4 cup
    creamy peanut butter (50 mL)
  • 1/2 cup
    packed light brown sugar (125 mL)
  • 1/4 cup
    granulated sugar (50 mL)
  • 1
  • 1 tbsp
    milk (15 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • salt
  • Drizzle:
  • 1 tbsp
    butter or margarine (15 mL)
  • 1 tbsp
    HERSHEY'S Cocoa (15 mL)
  • 1 tbsp
    water (approx.) (15 mL)
  • 1/2 cup
    icing sugar (125 mL)
  • 1/2 tsp
    vanilla extract (2 mL)
  • sprinkles, decorative or nonpareils (optional)


Equipment Needed 
oven Oven
mini muffin tin Mini Muffin Tin
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
microwave safe bowl Microwave-Safe Bowl
microwave Microwave

Preheat oven to 350°F (180°C). Grease or line 24 mini muffin cups with baking cups. Remove wrappers from REESE'S Milk Chocolate Peanut Butter Cups Candy. Finely chop 6 peanut butter cups; set aside. Cut each remaining cup into 8 wedges; set aside for the garnish.


Beat butter with peanut butter until smooth. Add brown and granulated sugars, egg, milk and vanilla; beat until well combined. Stir flour with baking soda and salt; add to butter mixture. Beat until well combined. Stir in chopped REESE'S Milk Chocolate Peanut Butter Cups Candy.


Roll dough into 24 equal-sized balls; place in the prepared muffin cups. Bake for 13 to 15 minutes or until set. Transfer to a wire rack to cool completely.


Drizzle: Place butter in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 20 to 30 seconds or until melted. Stir in cocoa powder and water. Microwave on MEDIUM for 20 to 30 seconds or until mixture is hot, slightly thickened and smooth when stirred. Do not boil. Gradually whisk in icing sugar and vanilla until smooth. Add additional water, if needed, a few drops at a time or until desired consistency is reached.a


Drizzle over cookie cups. Garnish immediately with a REESE'S Milk Chocolate Peanut Butter Cups Candy wedge and sprinkles (if using).